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%Bengali Mangshor Jhol Recipe Debjanir Rannaghar

Mangshor Jhol (Bengali light Mutton curry with big fat Potato chunks)

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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.


Units Scale
  • 500g 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
  • 100g Plain curd
  • 5 Tbsp. Mustard Oil
  • 1 Tsp. Ghee

Whole Spices for Tempering

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


  • 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


Easy Bengali Mangshor Jhol Recipe


  1. First, wash and dry the mutton pieces, along with the liver and fat.
  2. 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.
  3. Next, peel the potatoes and cut them in half. Sprinkle a little salt and turmeric powder on the potatoes and coat them evenly.
  4. Finely chop the onions. Heat oil in the pressure cooker and start frying the potatoes.
  5. Once they are fried to a golden color, strain them from the oil.
  6. Temper the oil with Bay leaf, dried red chili, cinnamon stick, and green Cardamom.
  7. Add the remaining sugar and cook until it caramelizes.
  8. Then, add the chopped onions and fry until they become translucent.
  9. Now, add the ginger and garlic paste, as well as sliced green chili, and cook until the raw aroma of the spices dissipates.
  10. Add the remaining Chili powder, coriander powder, and cumin powder, followed by sugar and salt.
  11. Mix everything thoroughly and cook for a few minutes.
  12. Combine the marinated mutton chunks and marinade in the cooker, ensuring they are thoroughly mixed.
  13. Cook over low heat for approximately 7-8 minutes, stirring vigorously. In the meantime, bring 5 cups of water to a boil.
  14. 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.
  15. Cover the cooker with the lid and secure the vent weight.
  16. Cook over low heat until one whistle is released.
  17. Then, increase the heat to medium and wait for at least 5 more whistles.
  18. Once the pressure has fully released, turn off the heat and carefully remove the lid.
  19. Sprinkle Bengali Garam Masala Powder over the curry and add ghee, stirring to combine.
  20. Serve the simple Bengali mutton curry hot with steamed rice.


  • 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.
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Category: Mutton
  • Method: Cooking
  • Cuisine: Bengali


  • Serving Size: 150g
  • Calories: 598
  • Sugar: 9.7g
  • Sodium: 744mg
  • Fat: 31.4g
  • Saturated Fat: 7.3g
  • Carbohydrates: 38.2g
  • Fiber: 6g
  • Protein: 40.6g
  • Cholesterol: 119mg
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