Mangshor Jhol (Bengali light Mutton curry) in a Pressure Cooker!

Why do I need a recipe separately for Mangshor Jhol when I already have Kochi Pathar Jhol on my blog?

Well, why not when Kochi Pathar Jhol is all about the lean meat chunks from a smaller goat and that makes Mangshor Jhol different from the Kochi Pathar jhol! I do not imagine my portion of Mangshor Jhol without a few chunks of "Chorbi" (read, meat fat). This is the only justification from my side for coming up with this post! By the way do I at all need to justify me for writing about Mangshor Jhol? Nah I don't think so! It is just this recipe is a Bengali Mangshor Jhol cooked in a pressure cooker wich I though worth writing.

A dish I cook almost thrice in a month needs no justification for getting a place on my blog. The bliss of having soft and succulent mutton pieces along with equally tasty and properly cooked Potatoes; not to mention the heavenly light yet sinfully flavorful curry is something I must put into writing. Oh, I forgot to mention the "Mete" (Mutton liver) and Chorbi (Mutton Fat) which I specifically ask the meat vendor to add to my cart. They make the dish complete. To understand the difference between Mangshor Jhol and Kochi Pathar Jhol you have to have both.

I will not talk much about the authenticity of Mangshor Jhol Recipe or the process of cooking here. This is a dish your mother be the best cook to make; you can be the best roomie in a hostel to make; your husband/ wife/ partner can be the best person to put together, or it can be your first self-made Mangshor Jhol by your little one.

Needless to say, the recipe varies from family to family however not the emotion of having it with piping hot gorom bhat. Some people use Tomatoes while making the curry while some use Tok Doi (plain curd) and then there are families where they use both. The same difference applies to the use of chili. In some families, they use green chili while some prefer red chili powder. Apart from that, the use of basic spices is almost the same.

Coming to the way I cook Mangshor Jhol, there are a few things I prefer while making it. First and foremost, I like a bit of fat along with the meat to make the curry. This is, however, completely optional. You can use lean meat only or can opt for typical Rewazi Khasi to make the jhol. I do not use tomatoes while making the jhol instead I add plain curd to it. I use a few green chilies for the hotness and Kashmiri Red chili powder for the color! When it comes to Mangshor Jhol, I prefer the red hot color.

I, however, use very basic spices to make the curry; Cumin powder, Coriander powder, Bengali Garam Masala powder apart from salt and sugar. Here I must mention I use finely chopped onion instead of onion paste to make the curry. The reason is nothing but to sustain the simplicity and earthiness. Last but not least, I do not marinate the meat chunks for hours to make Mangshor Jhol. This is the epitome of comforting dishes and hence I prefer to keep the process simple.

Here I must mention I use a pressure cooker to make the Mangshor Jhol instead of following the typical slow-cooking process which I follow for other dishes prepared with meat. The more apt title for this post can be Aloo diye Mangshor Jhol aka Bengali Mutton Curry with potato chunks in a pressure cooker! By the way, If you can manage Kather Jal (fire with wood) make Mangshor Jhol over it without thinking twice. The aroma of burnt wood infused in Jhol will take you to heaven for sure! If not available make maximum use of your age-old Pressure cooker. The "hsssssssssshhhhhh" of the whistle outspreading the aroma of jhol is as heavenly as the aroma of Mangshor jhol cooked over kather jal.

Here's how I make Mangshor Jhol at Debjanir Rannaghar!

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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 on 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!