Mangshor Jhol (Bengali light Mutton curry with big fat Potato chunks)
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.
Servings: 4 Portions
Calories: 598kcal
Cost: Rs 800
Ingredients
- 500 g Mutton Curry cut with a few chunks of liver and fat extra
- 3 Potatoes big or 5 medium
- 3 Onions big or 5 medium
- 1 tablespoon Ginger Paste
- 1.5 tablespoon Garlic Paste
- 6 Green Chili
- 100 g Plain curd
- 5 tablespoon Mustard Oil
- 1 teaspoon Ghee
Whole Spices for Tempering
- 3 Bay Leaves
- 4 Dried Red Chilies
- 1 Cinnamon stick
- 6 Green Cardamom
Spices
- 2 teaspoon Kashmiri Red Chili Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Bengali Garam Masala Powder
- 1 tablespoon Sugar
- 1 teaspoon Salt or to taste
Instructions
Easy Bengali Mangshor Jhol Recipe
- First, wash and dry the mutton pieces, along with the liver and fat.
- 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.
- Next, peel the potatoes and cut them in half. Sprinkle a little salt and turmeric powder on the potatoes and coat them evenly.
- Finely chop the onions. Heat oil in the pressure cooker and start frying the potatoes.
- Once they are fried to a golden color, strain them from the oil.
- Temper the oil with Bay leaf, dried red chili, cinnamon stick, and green Cardamom.
- Add the remaining sugar and cook until it caramelizes.
- Then, add the chopped onions and fry until they become translucent.
- Now, add the ginger and garlic paste, as well as sliced green chili, and cook until the raw aroma of the spices dissipates.
- Add the remaining Chili powder, coriander powder, and cumin powder, followed by sugar and salt.
- Mix everything thoroughly and cook for a few minutes.
- Combine the marinated mutton chunks and marinade in the cooker, ensuring they are thoroughly mixed.
- Cook over low heat for approximately 7-8 minutes, stirring vigorously. In the meantime, bring 5 cups of water to a boil.
- 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.
- Cover the cooker with the lid and secure the vent weight.
- Cook over low heat until one whistle is released.
- Then, increase the heat to medium and wait for at least 5 more whistles.
- Once the pressure has fully released, turn off the heat and carefully remove the lid.
- Sprinkle Bengali Garam Masala Powder over the curry and add ghee, stirring to combine.
Serving Suggestion
- Serve the simple Bengali mutton curry hot with steamed rice.
Video
Notes
- 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.
Nutrition
Serving: 150g | Calories: 598kcal | Carbohydrates: 38.2g | Protein: 40.6g | Fat: 31.4g | Saturated Fat: 7.3g | Cholesterol: 119mg | Sodium: 744mg | Fiber: 6g | Sugar: 9.7g
