Bengali Mutton curry | Lite delicious Bengali mutton-er jhol

Bengali mutton curry authentic style thin gravy which will give you the taste of Bengali cuisine. Once you make it you will never forget the taste of it. simple and easy to make. This mutton-er jhol is best with basmati rice. On every occasion I personally made this at my home, I learned this recipe from my mother, she made it just delicious. So I got the recipe from her self. I have tasted so many mutton gravy "kosha" or "Jhol" but this one is awesome. So I am going to share this recipe with you all please make this at home once.

Cooking time : 1 hr

Serving persons : 5

Ingredients: 

Mutton - 1kg

Mustard oil - 60gm

Bay leaves - 2 piece

Cardamom - 6 piece

Cinnamon - 2 big stick

Mace - 1 piece medium

Cloves - 6 piece

Whole black pepper - 10 pieces

Salt - 2tbsp

Onion big - 3 pieces sliced

Garlic - 20 cloves

Ginger - 15gm(1piece thumb finger size enough)

Sugar - 1tsp

Hand made Coriander & cumin paste - 1.1/2tbsp

Coriander powder - 1/2tsp

Kashmiri red chilli powder - 1tbsp

Green chilli paste - 2tbsp

Potato big - as your choice

Tomato - 1 big piece (chopped)

Water 1-litre hot water - (500ml for boil+ 500ml for gravy)

Cooking method:

• First slice the onions, grate the ginger and garlic, chop the tomato, make a paste of green chillis and coriander, cumin separately, keep aside them.

• Now cut the potatoes into 1/2 and fry them until golden brown, keep said them for later use.

• Now take a pressure cooker fill half with water, put 3 pieces of cardamom, 1 piece of cinnamon, 5 pieces of whole black pepper, 3 pieces of cloves, 1 piece of bay leaves, and 1kg mutton pieces boil them at 85% (3 to 4 whistles of the cooker is enough for cooking).

• After 85% boiled of mutton pieces with garam masala keep all of them with mutton stock. Just throw away the whole spices from the mutton stock. keep them separately mean water and mutton for later use.

• Now take a Kadai to add mustard oil let it heat up for a minute.

• Now temper in mustard oil leftover 3 cardamoms, 1 cinnamon, 1 bay leaves, 5 whole peppercorn, 3 cloves, 1 mace for 20 seconds.

• Now add sliced onions sauté them until golden brown at medium flame.

• You will get a nice aroma from oil spice, then add chopped tomato & sugar, sauté them for 3 minutes until tomato gets soft.

• Then add coriander powder, Kashmiri red chilli powder, & cumin & coriander paste to oil spice, sauté spice for 5 minutes.

• After 5 minutes of sautéing, add grated ginger, garlic & green chilli paste continue to sauté for 7 minutes.

• After that add only boiled mutton & salt into the oil spice and continue to sauté them for 15 minutes at high flame until oil leaves from the gravy.

• When you see oil is starting to leave from the gravy, slow the flame add the mutton stock and hot water to the gravy. Check the salt if required.

• Simmer for 20 minutes with the lid on, after that your thin mutton-er jhol is absolutely ready.

• Serve with basmati rice.

Hope this easy recipe you may like. This easy recipe makes once at your home you will never upset after making it, I can definitely say to you. Any questions about the recipe please let me know in the comment section below, till then try my another mutton kosha gravy recipe with is mouth-watering too. Just click here to get the recipe.