Posto Mangsho (Bengali Mutton Curry cooked with Poppy Seed Paste)

Posto Mangsho is Mehebub's favorite. I am not much a fan of this mutton curry cooked with poppy seed paste. Unless there is a request, I skip cooking it! I cooked it and both father-daughter were happy. While they had the mutton cooked with Posto bata, I ended up having a bowl full of light Chicken curry with rice.

Use of Posto in Bengali Cuisine

Posto aka Poppy Seed is one of the widely used spices in Bengali Cuisine. This is especially in the households where the members are originally from West Bengal (they are known as Ghoti in Bengali). We use Poppy Seed paste in making different delicacies, Aloo Posto for sure is the most popular one. Posto is used in making meat as well and Posto Mangso aka Bengali Mutton Curry cooked with Poppy Seed Paste is a famous Bengali delicacy prepared with Poppy Seed Paste. In Bangal households, posto for sure is used however, Ghotis are known for their love for Posto. In Bangladesh, on the other hand, posto is mainly used to make gravies.

Posto Mangsho; different versions!

I have had two different versions of Posto Mangsho in my family apart from whatever is available in Bengali specialty restaurants. One version is my mother's and another is my MIL's. To make Posto Mangsho, I prefer to follow my mother's recipe. In my in-law's place, they use Posto in almost every curry. Being said that, they use posto in everyday cooking. This probably is the reason the Posto Mangsho they cook is a bit on the lighter side as compared to the same dish prepared at my place.

My mother, on the other hand, makes a bit of tangy Posto Mangsho which obviously is not an everyday recipe. Mutton is not something I cook on a regular basis.  This is the reason I prefer to follow Maa's recipe to make Bengali Mutton Curry cooked with Poppy Seed Paste.

Recipe of Posto Mangsho aka Posto diye Mutton

Posto Mangsho is a signature Bengali Mutton Curry cooked with Poppy seed paste aka Posto bata. Apart from the two main ingredients, Posto and Mangsho, you need plain curd, green chilies, a few regular spices, and mustard oil to make this delicacy. I prefer to use meat with fat instead of lean meat to make this dish. This is by the way to justify the over-excessive oil that you are seeing in the pictures 😛 . Jokes apart, Mehebub came home with the Rewaji Khasi (Meat with fat) and I used that to make the Posto Mangsho. You obviously can use lean meat (especially Kochi patha) to make this delicacy.

Here's how I make Posto Mangsho at Debjanir Rannaghar!

Recipe Card

Posto Mangsho (Bengali Mutton Curry cooked with Poppy Seed Paste)

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• Author: Debjani Chatterjee Alam
• Total Time: 9 hours 30 mins
• Yield: 4 People 1x

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Description

Posto Mangsho aka Mutton Curry cooked with Poppy Seed paste is a Bengali style Mangsho aka Mutton curry cooked with famous Posto Bata!

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Ingredients

Units MUS Scale 1x2x3x

• 500g Mutton
• 50g Poppy Seed/ Posto
• 150g Plain Curd/ Yogurt
• 6 Green Chilies
• 2 Onions
• 1 Tbsp. Ginger Paste
• 1 Tbsp. Garlic Paste
• 1 Gandharaj Lebu/ Lime (optional)
• 2 Bay Leaves
• 2 Dry Red Chili
• 1 Tsp. Turmeric Powder (Optional)
• 1 Tsp. Red Chili Powder (Optional)
• ½ Tsp. Cumin Powder
• 1 Tsp. Bengali Garam Masala Powder (Optional)
• 1 Tbsp. Sugar
• 1 Tsp or to taste Salt
• 7 Tbsp. Mustard Oil

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Instructions

1. Marinate Meat with ½ Tsp. each of Turmeric Powder, Red Chili Powder, half of the Salt, Cumin Powder, Garam Masala Powder, and also 1 Tsp. Sugar.
2. In addition to that add 2 Tbsp. Mustard Oil.
3. Marinade the meat overnight or at least for 4 hours.
4. Soak Poppy Seed in hot water for 15 minutes and make a smooth paste of poppy seed with 2 green chilis and ¼ tsp. Salt.
5. Make a paste of the Onions.
6. Mix both Ginger and Garlic paste with it.
7. Heat 3 Tbsp. Oil in a deep bottom pan. I have used heavy Kadai.
8. Temper the Oil with Bay leaf and Dry Red Chilis.
9. Now add Onion paste and cook till the raw aroma goes and the onion turned deep pink in color.
10. Add Ginger and Garlic Paste and cook till oil leaves the side of the mixture.
11. Now add Poppy Seed Paste and cook over the low flame until the raw aroma goes completely.
12. Add 1 Tbsp. Mustard oil and ½ Tsp. Salt and cook for around 5 minutes on low flame.
13. Now add 2 Tbsp. Mustard oil and cook for a minute.
14. Now add plain curd and mix vigorously.
15. Add green chilies and cook until oil leaves the edges of the mixture.
16. Now add marinated meat along with the marinade and cook on low flame until the meat softens. Cover the pan with a lid and stir in between.
17. It will take around one hour to cook the meat properly.
18. Once done, add lemon juice and switch the flame off.
19. Serve Posto Mangsho with steamed rice.

Notes

• Both Turmeric Powder and Red chili powder are optional if you want the whitish color of the curry. I prefer to add both to give a little color to my Posto Mangsho.
• Instead of a pan, for fast cooking, you may use a pressure cooker. If using a cooker, you need to cook until 3-4 whistles come out of the cooker on low flame.
• Adjust salt as per taste.
• Adjust the gravy as per taste and preference. I prefer it to be not much runny.

• Prep Time: 8 hours
• Cook Time: 90 mins
• Category: Mutton
• Method: cooking
• Cuisine: Bengali

Nutrition

• Serving Size: 150g
• Calories: 596
• Sugar: 3.4g
• Sodium: 273mg
• Fat: 18.8g
• Saturated Fat: 4.05g
• Carbohydrates: 7g
• Fiber: 1.75g
• Protein: 25.05g
• Cholesterol: 76.5mg

Keywords: Posto Mangsho Recipe, msngshor jhol recipe, bengali mutton curry recipe, debjanir rannaghar

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Bengali Posto Mangsho (Mutton curry with poppyseed paste Video Recipe

Mutton dishes from Debjanir Rannaghar!

• Mangshor Jhol (Also known as Bengali light Mutton curry)
• Bengali Mutton Stew with Veggies in a pressure cooker (also known as Shobji diye Mangshor Jhol)
• Gota Moshlar Mangsho (Also known as Kata Moshlar Mangsho or Mutton cooked with whole spices)
• Hyderabadi Haleem (Also known as Mutton Haleem)
• Kolkata’s Mutton Tikia (also known as Mutton Tikia Kebab)
• Gota Roshun diye Mangshor Jhol (also known as Bengali Mutton Curry with Garlic Pod)
• Bengali Keema Curry (Also known as Mutton Mincemeat Curry with Potato Chunks)
• Bangladeshi Mutton Tehari (also known as gosht tahiri)
• Nalli Nihari (also knwon as Mutton Nihari or Gosht Nihari)
• Mutton Ghee Roast (Also known as Mangalorean Mutton Ghee Roast)
• Anglo-Indian Mutton Curry (Also known as Anglo Mutton Curry)
• Mutton Handi Kebab (Also Known as Mutton Kabab)
• Joggi Barir Mangsho (also known as Biyebarir Mutton Curry)
• Kochi Pathar Jhol (Also known as Aloo diye Mangshor Jhol or Bengali Mutton Curry)
• Mutton Rezala (Also known as Kolkata style Rezala)
• Kosha Mangsho (Also known as Bengali Mutton Kasha)
• Mangsher Ghughni (Also known as Yellow Pea Curry with Minced Mutton)

Have you tried the Posto Mangsho 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 in addition, you can tag me at @foodofdebjani.

Here's the Posto Mangsho 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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