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%Posto Mangsho recipe debjanir rannaghar

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

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


Units Scale
  • 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)
  • 1/2 Tsp. Cumin Powder
  • 1 Tsp. Bengali Garam Masala Powder (Optional)
  • 1 Tbsp. Sugar
  • 1 Tsp or to taste Salt
  • 7 Tbsp. Mustard Oil


  1. Marinate Meat with 1/2 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 1/4 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 1/2 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.


  • 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


  • 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
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