Name: Pathar Mangshor Jhol / Kochi Pathar Jhol / Bengali Style Mutton Curry recipe by Deepsikha Chakraborty at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: Curry cut mutton 800 gm; Big potato 2 nos. (diced); Tomato 1 no. (chopped); Big onion 1 no. (finely chopped); Green chiili 5 nos. (slitted from middle); Whole garlic 3 nos. (cut the root and shoot part); Ginger paste 1 teaspoon; Garlic paste 1 teaspoon; Turmeric powder 1 teaspoon; Cumin powder 1 teaspoon; Coriander powder 1 teaspoon; Red chilli powder 1/2 teaspoon; Garam masala powder 1/2 teaspoon; Mustard oil, as required; Salt, according to taste; For Tempering:; Bay leaves 2 nos.; Cinnamon stick 2 nos. (each 1 inch approx); Jaiphal 1 no.; Green cardamom 5 nos.; Star anis 2 nos.; Cloves 5 nos.; Cumin seed 1 teaspoon; Mustard oil 3 tablespoon; For The Gravy:; Warm water, as required

ABOUT Pathar Mangshor Jhol / Kochi Pathar Jhol / Bengali Style Mutton Curry RECIPE

Bengalis love their Kochi Pathar jhol. This is an age old dish and more than a dish, it’s an emotion. This is typically cooked with potato and whole garlic and is full of flavours. Keeping the basics same, you can always give your own twist to this this – yes, this is flexible. This is how Maa cooks it using pressure cooker and this is my favourite.

Ingredients Serving: 4

Curry cut mutton 800 gm
Big potato 2 nos. (diced)
Tomato 1 no. (chopped)
Big onion 1 no. (finely chopped)
Green chiili 5 nos. (slitted from middle)
Whole garlic 3 nos. (cut the root and shoot part)
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Turmeric powder 1 teaspoon
Cumin powder 1 teaspoon
Coriander powder 1 teaspoon
Red chilli powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Mustard oil, as required
Salt, according to taste
For Tempering:
Bay leaves 2 nos.
Cinnamon stick 2 nos. (each 1 inch approx)
Jaiphal 1 no.
Green cardamom 5 nos.
Star anis 2 nos.
Cloves 5 nos.
Cumin seed 1 teaspoon
Mustard oil 3 tablespoon
For The Gravy:
Warm water, as required

Instructions

Rub the potato pieces with 1/2 tea-spoon turmeric powder and little salt.
In a pan, heat oil and shallow fry the potato until it turns golden yellow. Remove from the pan and keep aside.
In a pressure cooker, heat 3 table-spoon mustard oil and add all the ingredients mentioned in "For Tempering" section. Allow them to splutter.
Now, add chopped onion and green chillies and sautè until the onion turns translucent.
Add chopped tomato, 1/2 tea-spoon turmeric powder, cumin powder, coriander powder, red chilli powder, ginger-garlic paste and chopped tomato and stir until the tomato becomes soft and blended.
Now, add potato, whole garlic and mutton cubes. Add required amount of salt and mix very well.
On medium flame, stir for 3 minutes and add warm water till half level of the mutton.
Cover the lid of the pressure cooker and cook for 6-7 whistles. Turn off the flame and let the pressure cool down completely.
Open the lid and check if the mutton is well cooked. 6-7 whistles should be enough to have well cooked mutton. The gravy should not be very thick, we want a runny gravy here.
Sprinkle the garam masala powder and give a quick mix.
The Pathar Mangshor Jhol / Kochi Pathar Jhol is ready to be served now.

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