Bengali word jhol means soup like curry.One full plate of steamed rice can easily polished off with this dish. The red colored gravy with plump potatoes are the main attraction of the gravy. We believe cooking and tasting is a very special dish and each family has its very own recipe😋😋😋.This recipe is very common in all Bengali families specially on Sundays.We will not write much because it doesn’t need much introduction…so let’s make some Bengali Mangsher Jhol/ Mutton Curry….in my style👇👇👇👇Type- CurryPreparation time- 15-20 minutesCooking time- 60-65minutesIngredients:
- 1 lb mutton
- 2-3 potatoes diced
- Salt to taste
- 1/2 cup yoghurt (beaten)
- 2 tsp whole coriander (make a paste with 2 tsp water)
- 2 tsp paprika (kashmiri lal mirch)
- 1.5 tsp turmeric powder
- 1 tsp red chilli powder
- 2 bay leaves
- 2-3 whole red chillies
- 2-3 cardamom seeds
- 2-3 whole cloves
- 1/2 inch cinnamon stick
- 1 onion sliced
- 1 tsp sugar
- 1 inch ginger
- 2 tsp garlic paste
- 2-4 green chillies
- 2 tsp garam masala
- 4 cups hot water
Procedure:
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First let’s make all the spice and the pastes we need for the mutton curry
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Dry spice mix– in bowl mix 1 tsp red chilli powder, 1 tsp salt,1.5-2 tsp paprika,1.5 tsp turmeric powder,mix and keep aside
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For the ginger,garlic,green chilli paste- In a blender add 2 tsp garlic paste,1 inch ginger sliced,2-4 green chilli add 2 tsp water and make a paste and keep it aside
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Coriander paste- 2 tsp whole coriander seeds and add 2 tsp water and make fine paste in a spice grinder
- In a pan add 4 tbs mustard oil
- Add the whole spices – 2 bay leaf,whole red chillies,cloves, cardamom seeds, cinnamon stick (measurements given above)
- Mix well and add 1 large sliced onions when aroma comes
- Fry and add 1 tsp sugar for caramelization
- After browning side the onion to aside and add the dry spice mix and fry and mix and then blend with the onions
- After mixing add the ginger,garlic,green chilli paste mix and mix until oil separates
- Add the beaten yoghurt and mix
- Add 1 lb mutton and mix and mix well
- Mix them for around 5-10 minutes at a medium high flame
- Add the coriander seeds paste and mix
- The important thing is that everytime is to separate the oil with each ingredient we add
- Now add 4 cups of hot water or as much you need the curry
- Add 1 tsp garam masala
- First boil for 15 minutes at a high flame covered
- Then add the diced potatoes and cover and cook 50-55 minutes on a medium low flame and check in between
- Now see if your meat is cooked and then you can turn off the heat and add 2 tsp ghee or clarified butter
- Give it a standing time of 5 minutes
- And its done
We’ve added a step by step video of the recipe 👇https://youtu.be/DDU68Se9RJQIt goes best with steamed rice or puffed bread (LUCHI)We’re sharing a Luchi video👇👇👇👇https://youtu.be/f3qCFE8Gpe4Don’t forget to like,share and comment.Like we always say your comments always encourages us 😊😊😊.
Bengali Phulko Luchi means puffed deep fried bread.It is mainly made outof all purpose flour (maida). Luchi (puffed bread) & Dum aloo (aloor dum) is classic Bengali combination. It can also be occupied with many other side dishes whose recipe we’ve already linked below.Traditionally ,Luchi (puffed bread) is deep fried in ghee (clarified butter).We also know that mainly this puffed bread in North India is also known as Poori & it is made of wheat flour whereas Luchi is made of all purpose flour.
