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.

%Bengali Mangshor Jhol Recipe Debjanir Rannaghar

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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!
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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.

%Bengali Mutton Curry Mangshor Jhol Recipe

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.

%Mangshor Jhol Recipe Debjanir Rannaghar

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!

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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.

Course Mutton

Cuisine Bengali

Keyword Bengali Mangshor Jhol, bengali mutton curry, Mangshor Jhol

Prep Time 15

Cook Time 30

Total Time 45

Servings Portions

Calories 598kcal

Author Debjani Chatterjee Alam

Cost Rs 800

Ingredients

500 g Mutton Curry cut with a few chunks of liver and fat extra
3 big or 5 medium Potatoes
3 big or 5 medium Onions
1 Tbsp. Ginger Paste
1.5 Tbsp. Garlic Paste
6 Green Chili
100 g Plain curd
5 Tbsp. Mustard Oil
1 Tsp. Ghee

Whole Spices for Tempering

3 Bay Leaves
4 Dried Red Chilies
1 Cinnamon stick
6 Green Cardamom

Spices

2 Tsp. Kashmiri Red Chili Powder
1 Tsp. Cumin Powder
1 Tsp. Coriander Powder
1 Tsp. Turmeric Powder
1 Tsp. Bengali Garam Masala Powder
1 Tbsp. Sugar
1 Tsp. Salt or to taste

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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!

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 dolonchttrj@gmail.com. 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.

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