My Mom Special Pathars Mangshor Jhol( Bengali Mutton Curry)

My Mom Special Pathars Mangshor Jhol( Bengali Mutton Curry)

Pathars Mangshor Jhol or Bengali Mutton Curry is a famous Indian cuisine from the state of West Bengal, popular for its rich taste and spiciness. It is insanely delicious and super easy recipe for curried mutton and potatoes. The mutton needs to be marinade in advance and rested well, but once finished with this task, it only needs one pot to cook and make a satisfying afternoon meal on a weekend.

Pathars Mangshor Jhol or Bengali Mutton Curry


Mutton Curry to any Bengali family is what a good Sunday roast is to the British. Mutton Curry is the favorite meal on a Sunday afternoon in any Bengali household, with generous helpings of rice.My fondness for Pathars Mangshor Jhol has something to do with the fact that this dish was one of those special Sunday lunch that my mother planned to cook for us. One of the reasons I entered the kitchen to cook much later after I left home, there was no one else to do it for me šŸ™‚

Pathars Mangshor Jhol or Bengali Mutton Curry
Pathars Mangshor Jhol

Anyways, back to the mutton curry. The mutton is marinated in yogurt, mustard oil, spices like coriander powder and cumin powder, onion-ginger-garlic paste, chilly powder, turmeric, salt and chopped tomatoes. The marinade mutton is then left to rest which helps to make the mutton tender, and it acts as a sponge, soaking up the repository of flavor. Of course, as any typical Bengali non-vegetarian recipe, the mutton curry has to have potatoes !! After all, the potatoes is the bedrock of almost all Bengali dishes. šŸ™‚


My Mom Special Pathars Mangshor Jhol( Bengali Mutton Curry)
Prep time
Cook time
Total time
Recipe type: Non-Veg
Cuisine: Bengali
Serves: 3 people
  • 500 gms of mutton cut into cubes
  • ½ cup finely chopped onions
  • 1 inch thick ginger
  • 6 garlic cloves
  • 1 tsp turmeric powder
  • 2 tsp Kashmiri mirch powder
  • 1 tsp cayenne (adjust as per your spice preference )
  • 2 heaped tablespoon of yogurt
  • 2.5 tsp Coriander seeds( or 1 tsp coriander powder )
  • 2.5 tsp cumin seeds (or 1 tsp cumin powder )
  • 2.5 tbsp mustard oil
  • 1 bay leaf
  • 4 cloves
  • 2 green cardamom pods( peeled and crushed)
  • 1 inch cinnamon stick
  • 4 green chilies
  • 8 black peppercorns
  • 1 large potato( washed, peeled and cut into cubes)
  • 1 medium size tomatoes roughly chopped
  • ½ tsp garam masala
  • 1 tsp ghee (optional )
  • salt as per taste
  • 1 tbsp coriander for garnish(optional)
  1. Grind half of the onions, half of ginger and 4 garlic cloves in a mixer or spice grinder along with 1 tbsp mustard oil into a smooth paste.
  2. Dry roast coriander seeds and cumin seeds and grind them coarsely.
  3. Marinade the mutton pieces with the onion-ginger-garlic paste, 2 heaped tablespoon yogurt, 1 tsp of kashmiri mirch powder, 1 tsp cayenne, turmeric powder, coriander powder, cumin powder and pinch of salt. Add chopped tomatoes. Mix well. Refrigerate the marinade for atleast 2 hours or leave it overnight.
  4. Wash, clean and peel the potatoes and chop it into cubes. Add it to chicken marinade 20 minutes before cooking.
  5. Finely chop the remaining onions, ginger and garlic. Heat a pressure cooker. Add 1.5 tbsp oil into it and when the oil is hot, add bay leaf, cardamom pods, cloves, black peppercorns and cinnamon stick. Saute it for 5 minutes on low heat till the spices release their aroma.
  6. Add the remaining chopped onions-ginger-garlic, green chilies and saute till the onions become soft, brown and translucent. Now add the marinade mutton along with potatoes and saute at medium heat for 20-25 minutes .
  7. Add 1⅓ cup warm water, remaining kashmiri mirch and salt as per taste. Cover the lid of the pressure cooker with whistle on. Cook on medium high heat till the pressure cooker gives two whistles. Lower the heat and cook for another 35-40 minutes. Turn off the heat and allow the steam to cool.
  8. Remove the lid of the cooker. Add garam masala and a teaspoon of ghee. Stir and mix. Close the lid of the cooker until ready to serve.
  9. Transfer the pathar mangsho curry into a serving bowl. Serve it hot with ruti or chappati or as a side dish along with rice.

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