It was Mehebub who told me to cook Posto Magsho last Sunday. I try to not to cook Posto Mangsho unless there is a request! I though am a Ghoti (Both my parents are from Hooghly) however, I never liked Posto much! They say at my house, I eat like Thakuma and I cook like Thakuma. She had a link with Rajsahi (from her maternal side)! Posto was not something she liked! While they had the mutton cooked with Posto bata, I ended on having a bowl full of light Chicken curry with rice.
Posto aka Poppy Seed is one of the widely used spice 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.
I have had two different versions of Posto Mangsho in my family apart from whatever 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.
Posto Mangsho; different versions!
My mother, on the other hand, makes a bit 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.
Apart from the two main ingredients, Posto and Mangsho, you need plain curd, green chilies, a few regular spices, 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!
- Serves: 6 People
- Serving size: 120g
- Calories: 596
- Fat: 37.6g
- Saturated fat: 8.1g
- Carbohydrates: 14g
- Sugar: 6.8g
- Sodium: 546mg
- Fiber: 3.5g
- Protein: 51g
- Cholesterol: 153mg
- Mutton: 1 Kg
- Poppy Seed/ Posto: 100g
- Plain Curd/ Yogurt: 300g
- Green Chili: 10
- Onion: 4
- Ginger Paste: 1 Tbsp.
- Garlic Paste: 1.5 Tbsp.
- Gandharaj Lebu/ Lime: 1 (optional)
- Bay Leaf: 3
- Dry Red Chili:3
- Turmeric Powder: 1 Tsp. (Optional)
- Red Chili Powder: 1 Tsp. (Optional)
- Cumin Powder: ½ Tsp.
- Bengali Garam Masala Powder: 1 Tsp. (Optional)
- Sugar: 1 Tbsp.
- Salt: To Taste
- Mustard Oil: 6 Tbsp.
- Marinate Meat with Turmeric Powder, Red Chili Powder, half of the Salt, Sugar, Cumin Powder, half of the Garam Masala Powder and also 2 Tbsp. Mustard Oil overnight or at least for 4 hours.
- 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.
- Make a paste of the Onions.
- Heat 3 Tbsp. Oil in a deep bottom pan. I have used heavy Kadai.
- Temper the Oil with Bay leaf and Dry Red Chilis.
- Now add Onion paste and cook till the raw aroma goes and the onion turned deep pink in color.
- Add Ginger and Garlic Paste and cook till oil leaves the side of the mixture.
- Now add Poppy Seed Paste and cook over the low flame until the raw aroma goes completely.
- Add 1 Tbsp. Mustard oil and ½ Tsp. Salt and cook for around 5 minutes on low flame.
- Now add plain curd and mix vigorously.
- Add green chilies and cook until oil leaves the edges of the mixture.
- 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.
- It will take around one hour to cook the meat properly.
- Once done, add lemon juice and switch the flame off.
- Serve Posto Mangsho with steamed rice.
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.
Mutton dishes from Debjanir Rannaghar!
- Mangshor Jhol (Also known as Bengali light Mutton curry)
- 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)
- Bengali Keema Curry (Also known as Mutton Mincemeat Curry with Potato Chunks)
- Bangladeshi Mutton Tehari
- 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)
- 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 on 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!
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