Aloo diye Mangshor Jhol is a traditional Bengali mutton dish that is easy and comforting to make. It is made with mutton and potatoes and can be quickly cooked in a pressure cooker! This dish is a staple in many Bengali households and is a great option to serve when you're short on time.
Jump to:
- Debjani's Note
- Authentic Mangshor Jhol Recipe!
- Easy Bengali Mutton Curry tricks
- Ingredients used in making Bengali mutton curry in a pressure cooker
- Bengali Mungshor jhol aka Mutton curry video recipe
- Pro Tip from Debjanir Rannaghar to cook a basic Bengali Mangshor Jhol
- Here's how I make Mangshor Jhol at Debjanir Rannaghar!
- Recipe Card
- Pairing
- Mutton Recipes from Debjanir Rannaghar!
- Have you tried the Mangshor Jhol recipe from Debjanir Rannaghar!
- Here's the Bengali Mangshor Jhol Pin for your Pinterest Board!
Debjani's Note
I have often wondered why I should bother posting a separate recipe for Mangshor Jhol when I already have Kochi Pathar Jhol on my blog. After all, these are two distinct dishes. Mangshor Jhol stands out with its inclusion of lean meat chunks from a smaller goat, and for me, it is incomplete without a few pieces of Chorbi, or meat fat. This is my only reason for sharing this post!
But really, I don't think I need to explain why I chose to write about Mangshor Jhol again. It is simply a special recipe that holds a special place in my heart. It is a traditional Bengali dish that brings comfort and joy. And besides, why not share the pressure cooker mutton curry recipe, perfect for beginners? It felt important to share it with others.
A simple mutton curry that I prepare almost two times a month does not need any justification for being featured on my blog. The sheer delight of savoring tender mutton pieces alongside deliciously cooked potatoes, not to mention the heavenly light yet irresistibly flavorful curry, is something that deserves to be captured in writing.
Authentic Mangshor Jhol Recipe!
Including the "Mete" (Mutton liver) and Chorbi (Mutton Fat) that I specifically request from the meat vendor, these additions truly complete the dish. In order to truly grasp the distinction between Mangshor Jhol and Kochi Pathar Jhol, one must experience both.
I won't delve into the authenticity of the Mangshor Jhol Recipe or the cooking process here. This is a dish that can be expertly made by your mother, or even by yourself as a roommate in a hostel. It can also be prepared by your spouse or partner, or even your little one's first attempt at making Mangshor Jhol.
Needless to say, the recipe may vary from family to family, but the sentiment of enjoying it with piping hot gorom bhat remains unchanged. Some individuals use tomatoes in their curry, while others opt for plain curd (Tok Doi), and there are even families that incorporate both. The same diversity applies to the use of chili, with some households using green chili and others preferring red chili powder. Aside from these variations, the use of basic spices remains largely consistent.
Easy Bengali Mutton Curry tricks
When it comes to preparing Mangshor Jhol, there are a few elements I prioritize. Firstly, I enjoy adding a bit of fat to the meat for a richer curry, although this is entirely optional. Alternatively, you can use lean meat or opt for traditional Rewazi Khasi to create the jhol. Instead of using tomatoes, I prefer to incorporate plain curd. To add heat and vibrant color, I include a few green chilies and Kashmiri Red chili powder. Speaking of color, I prefer my Mangshor Jhol to have a fiery red hue.
Ingredients used in making Bengali mutton curry in a pressure cooker
As for the spices, I keep it simple by using basic ingredients such as Cumin powder, Coriander powder, and Bengali Garam Masala powder, along with salt and sugar. When making the curry, I choose to use finely chopped onions instead of onion paste. This decision is rooted in my desire to maintain a sense of simplicity and earthiness. Lastly, I refrain from marinating the meat chunks for hours, as Mangshor Jhol is the epitome of a comforting dish and I believe in keeping the process straightforward.
Bengali Mungshor jhol aka Mutton curry video recipe
Pro Tip from Debjanir Rannaghar to cook a basic Bengali Mangshor Jhol
This post offers an alternative method for cooking Bengali Mutton Curry with potato chunks. Instead of the traditional slow-cooking process, this recipe utilizes a pressure cooker. If you have access to a wood fire, cooking the curry over it will add a heavenly aroma of burnt wood. However, if this option is not available, a trusty old pressure cooker will do the job just fine. The sound of the whistle releasing the steam is just as heavenly as the aroma of the curry cooked over a wood fire.
Here's how I make Mangshor Jhol at Debjanir Rannaghar!
Recipe Card
Mangshor Jhol (Bengali light Mutton curry with big fat Potato chunks)
Preparing Bengali-style Mutton Curry in a pressure cooker is a beginner-friendly recipe. This delightful dish, known as Aloo diye Mangshor Jhol, is packed with flavor.
Ingredients
- 500 g Mutton Curry cut with a few chunks of liver and fat extra
- 3 Potatoes big or 5 medium
- 3 Onions big or 5 medium
- 1 tablespoon Ginger Paste
- 1.5 tablespoon Garlic Paste
- 6 Green Chili
- 100 g Plain curd
- 5 tablespoon Mustard Oil
- 1 teaspoon Ghee
Whole Spices for Tempering
- 3 Bay Leaves
- 4 Dried Red Chilies
- 1 Cinnamon stick
- 6 Green Cardamom
Spices
- 2 teaspoon Kashmiri Red Chili Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Bengali Garam Masala Powder
- 1 tablespoon Sugar
- 1 teaspoon Salt or to taste
Instructions
Easy Bengali Mangshor Jhol Recipe
- First, wash and dry the mutton pieces, along with the liver and fat.
- Then, marinate the mutton chunks with 2 tablespoons of Mustard oil and half of the Kashmiri Red Chili Powder, Cumin Powder, Coriander Powder, Turmeric Powder, Bengali Garam Masala Powder, Sugar, Salt, and curd.
- Next, peel the potatoes and cut them in half. Sprinkle a little salt and turmeric powder on the potatoes and coat them evenly.
- Finely chop the onions. Heat oil in the pressure cooker and start frying the potatoes.
- Once they are fried to a golden color, strain them from the oil.
- Temper the oil with Bay leaf, dried red chili, cinnamon stick, and green Cardamom.
- Add the remaining sugar and cook until it caramelizes.
- Then, add the chopped onions and fry until they become translucent.
- Now, add the ginger and garlic paste, as well as sliced green chili, and cook until the raw aroma of the spices dissipates.
- Add the remaining Chili powder, coriander powder, and cumin powder, followed by sugar and salt.
- Mix everything thoroughly and cook for a few minutes.
- Combine the marinated mutton chunks and marinade in the cooker, ensuring they are thoroughly mixed.
- Cook over low heat for approximately 7-8 minutes, stirring vigorously. In the meantime, bring 5 cups of water to a boil.
- Next, place the fried potatoes on top of the meat and pour boiling water into the cooker until the meat and potatoes are completely submerged.
- Cover the cooker with the lid and secure the vent weight.
- Cook over low heat until one whistle is released.
- Then, increase the heat to medium and wait for at least 5 more whistles.
- Once the pressure has fully released, turn off the heat and carefully remove the lid.
- Sprinkle Bengali Garam Masala Powder over the curry and add ghee, stirring to combine.
Serving Suggestion
- Serve the simple Bengali mutton curry hot with steamed rice.
Video
Notes
- Adjust the amount of chili according to your taste preference.
- It is also optional to omit the ghee entirely.
- If using lean meat, you may adjust the cooking time slightly.
- Avoid adding cold or room temperature water while cooking the mutton.
Nutrition
Pairing
Apart from plain rice and roti, you can try aloo diye mangshor jhol with these dishes as well.
Mutton Recipes from Debjanir Rannaghar!
- Gota Moshlar Mangsho | Kata Moshlar Mangsho (Also known as Mutton cooked with whole spices)
- Keema Matar (also known as Mutton mincemeat cooked with green peas)
- Bengali Mutton Stew with Veggies in a pressure cooker (also known as Shobji diye Mangshor Jhol)
- Hyderabadi Haleem (Also known as Mutton Haleem)
- Kolkata's Mutton Tikia (also known as Tikia Kebab)
- Bengali Keema Curry (Also known as Mutton Mincemeat Curry with Potato Chunks)
- Bangladeshi Mutton Tehari (Also Known as Mutton Tehri)
- Nalli Nihari (also known as Mutton Nihari)
- Mangsha Tarkari ( also known as Oriya Mutton Curry)
- Kolkata Mutton Biryani (also known as Calcutta Biryani)
- Bengali Mete Chorchori (also known as Mutton Liver side with Potato chunks)
- Mutton Ghee Roast (also known as Mangalorean Mutton Ghee Roast)
- Anglo-Indian Mutton Curry (Also known as Anglo Mutton Curry)
- Joggi Barir Mangsho (Also known as Biyebarir Mutton Curry)
- Mutton Handi Kebab (Also known as Mutton Kabab)
- Mangsher Ghughni (also known as Yellow Pea Curry with Minced Mutton)
- Kosha Mangsho |(Also known as Bengali Mutton Kasha)
- Posto Mangsho (also known as Bengali Mutton Curry cooked with Poppy Seed Paste)
- Gota Roshun diye Mangshor Jhol (also known as Bengali Mutton Curry with Garlic Pod)
- Mutton Rezala (Also known as Kolkata style Mutton Rezala)
- Kochi Pathar Jhol (Also known as Goat meat curry)
Have you tried the Mangshor Jhol recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at [email protected]. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar, and also, you can tag me at @foodofdebjani.
Here's the Bengali Mangshor Jhol Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Swapna Mazumder says
I really appreciate the generosity of food bloggers sharing recipes. For us Bengalis/Indians who grew up outside of the Indian subcontinent they are an invaluable source of recipes and information. Now as a home gardener I can tell you that produce such as onions, garlic, tomatoes to name a few come in many different sizes, medium onion in Kolkata is not necessarily a medium onion in Canada. So a weight/volume/cup measure is a good place to start trialing a recipe especially when one is working with expensive ingredients. Thank you.
Debjani says
I got your point and it is valid. Would try to share more specifically. Thanks for the input 🙂