Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mangshor korma (bengali mutton curry). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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.
Mangshor Korma (Bengali Mutton Curry) is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Mangshor Korma (Bengali Mutton Curry) is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this 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 can achieve it.
The ingredients needed to make Mangshor Korma (Bengali Mutton Curry):
- Take 500 gms mutton on bones, cubed
- Take 3 tbsp mustard oil
- Get 1-2 potatoes, cut into half
- Make ready 2 bay leaves
- Make ready 1" cinnamon stick
- Prepare 2-3 green cardamoms
- Take 5-6 cloves
- Make ready 1-2 onion, chopped
- Take 1/2 cup fried onion
- Get 1 tomato, chopped
- Take 2 tbsp fresh grated coconut
- Make ready 3-4 garlic cloves, chopped
- Prepare 1" ginger, chopped
- Take 1/2 tsp turmeric powder
- Make ready 1 tbsp roasted coriander-cumin powder
- Take 1 tsp red chilli powder
- Take 1 tsp garam masala powder
- Take to taste salt
- Prepare 1 tsp ghee (clarified butter)
- Get as needed coriander leaves to garnish
- Get few onion slices to garnish
- Prepare as required lemon wedges to garnish (opt)
- Prepare 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.
Steps 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 it up with this special food mangshor korma (bengali mutton curry) recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
