Wednesday, 16 April 2014

Mangshor Jhol (Mutton Curry Bong Style)

After Murgir Jhol (chicken curry) now its time for Mangshor Jhol (Mutton Curry Bong Style). This dish was on the menu yesterday being the first day of the Bengali New Year. This delectable mutton curry is a must try if you are a foodie and love Bengali cuisines. Though each and every household has its own way of cooking mangshor jhol, this is my version.


Mangshor Jhol (Mutton Curry Bong Style)


·        1 kg Mutton
·        4 onions sliced
·        2 onions pasted
·        11/2 inch ginger paste
·        1 whole garlic paste
·        1 large tomato paste
·        6 medium sized potatoes cut in big dices
·        2 tsp turmeric powder
·        3-4 tsp Kashmiri red chilli powder/deghi mirch powder
·        Whole garam masala ( cardamoms, cinnamon, cloves)
·        2 javitri (mace)
·        5-6 peppercorns
·        2 bay leaves
·        Salt and sugar to taste
·        Mustard oil as per need
·        1 tblspn ghee


Heat oil in a cooker and splutter garam masala, peppercorns, bay leaves, javitri and 1 tsp sugar. Add sliced onions and fry till golden. Add the onion paste, ginger and garlic paste, sauté, add tomato paste and continue frying. Now add the meat, the powder masalas and salt. Fry for 10 to 15 minutes on high heat mixing the mutton well with the spices until the oil surfaces and the mutton is sealed. Add water and potatoes, pressure cook for 15 -20 mins. Add ghee after opening the lid of the cooker and serve with steamed rice….

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