Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, mangshor korma (bengali mutton curry). It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Mangshor Korma (Bengali Mutton Curry) is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Mangshor Korma (Bengali Mutton Curry) is something that I have loved my entire life. They’re fine and they look wonderful.
Mangshor Jhol (Bengali light Mutton curry) in a Pressure Cooker! Why do I need a recipe separately for Mangshor Jhol when I already have Kochi Pathar Jhol on my blog? Well, why not when Kochi Pathar Jhol is all about the lean meat chunks from a.
To get started with this particular recipe, we must prepare a few ingredients. You can cook mangshor korma (bengali mutton curry) using 23 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Mangshor Korma (Bengali Mutton Curry):
- Prepare 500 gms mutton on bones, cubed
- Prepare 3 tbsp mustard oil
- Make ready 1-2 potatoes, cut into half
- Make ready 2 bay leaves
- Make ready 1" cinnamon stick
- Take 2-3 green cardamoms
- Make ready 5-6 cloves
- Prepare 1-2 onion, chopped
- Prepare 1/2 cup fried onion
- Get 1 tomato, chopped
- Take 2 tbsp fresh grated coconut
- Get 3-4 garlic cloves, chopped
- Make ready 1" ginger, chopped
- Take 1/2 tsp turmeric powder
- Make ready 1 tbsp roasted coriander-cumin powder
- Prepare 1 tsp red chilli powder
- Take 1 tsp garam masala powder
- Make ready to taste salt
- Get 1 tsp ghee (clarified butter)
- Take as needed coriander leaves to garnish
- Prepare few onion slices to garnish
- Prepare as required lemon wedges to garnish (opt)
- Take few fresh chilies to garnish (opt)
This curry should be thinner in consistency (the Bengali word jhol means a soup-like curry). One full plate of steaming hot rice can. The very sound of "Mangshor Jhol " sends me right back to my ma's kitchen. I impatiently walked around the dining room as the pressure cooker hissed and whistled, and with every hiss the aroma of the curry already wafting in the air intensified.
Instructions to make Mangshor Korma (Bengali Mutton Curry):
- Dry roast the coconut till golden in colour. When cool, grind along with ginger, garlic, fried onion and tomatoes. Add all the powdered spices (except salt and garam masala powder) to it with 1/4 cup water to form a paste. Keep aside.
- Heat oil in a pan and fry the potatoes to light golden in colour. Drain and keep aside.
- Temper the same oil with the bay leaves, cardamoms, cinnamon and cloves. Saute for a few seconds. Add the onion and fry till light brown.
- Add the ground paste and fry till oil separates.
- Add the mutton and salt. Combine well and continue to saute on low flame till dry.
- Add 1 & 1/2 cups water and pressure cook for 25 mins on low flame after the first whistle.Bring it back on the flame and add the garam masala. Simmer till the gravy is slightly reduced. Add ghee and mix well.
- Serve, garnished with sliced onion, lemon, green chilies & coriander leaves.
I see my children doing the same; they rush down the. This Bengali style mutton curry is a complete bliss. In Bengali, 'Kosha mangsho' means slow cooked chicken. You will need ample patience to prepare this delicious mutton curry but once you are done with the cooking, you will never forget the lip-smacking taste. Mangsher Jhol is a Bengali Mutton curry which is perfect for your weekend meals.
So that’s going to wrap this up with this special food mangshor korma (bengali mutton curry) recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
