Mangshor jhol aka Bengali Mutton Curry recipe (2024)

Aloo diye Mangshor Jhol is a traditional Bengali mutton dish that is easy and comforting to make. It is made with mutton and potatoes and can be quickly cooked in a pressure cooker! This dish is a staple in many Bengali households and is a great option to serve when you're short on time.

Debjani's Note

I have often wondered why I should bother posting a separate recipe for Mangshor Jhol when I already have Kochi Pathar Jhol on my blog. After all, these are two distinct dishes. Mangshor Jhol stands out with its inclusion of lean meat chunks from a smaller goat, and for me, it is incomplete without a few pieces of Chorbi, or meat fat. This is my only reason for sharing this post!

But really, I don't think I need to explain why I chose to write about Mangshor Jhol again. It is simply a special recipe that holds a special place in my heart. It is a traditional Bengali dish that brings comfort and joy. And besides, why not share the pressure cooker mutton curry recipe, perfect for beginners? It felt important to share it with others.

A simple mutton curry that I prepare almost two times a month does not need any justification for being featured on my blog. The sheer delight of savoring tender mutton pieces alongside deliciously cooked potatoes, not to mention the heavenly light yet irresistibly flavorful curry, is something that deserves to be captured in writing.

Authentic Mangshor Jhol Recipe!

Including the "Mete" (Mutton liver) and Chorbi (Mutton Fat) that I specifically request from the meat vendor, these additions truly complete the dish. In order to truly grasp the distinction between Mangshor Jhol and Kochi Pathar Jhol, one must experience both.
I won't delve into the authenticity of the Mangshor Jhol Recipe or the cooking process here. This is a dish that can be expertly made by your mother, or even by yourself as a roommate in a hostel. It can also be prepared by your spouse or partner, or even your little one's first attempt at making Mangshor Jhol.

Needless to say, the recipe may vary from family to family, but the sentiment of enjoying it with piping hot gorom bhat remains unchanged. Some individuals use tomatoes in their curry, while others opt for plain curd (Tok Doi), and there are even families that incorporate both. The same diversity applies to the use of chili, with some households using green chili and others preferring red chili powder. Aside from these variations, the use of basic spices remains largely consistent.

Ingredients used in making Bengali mutton curry in a pressure cooker

As for the spices, I keep it simple by using basic ingredients such as Cumin powder, Coriander powder, and Bengali Garam Masala powder, along with salt and sugar. When making the curry, I choose to use finely chopped onions instead of onion paste. This decision is rooted in my desire to maintain a sense of simplicity and earthiness. Lastly, I refrain from marinating the meat chunks for hours, as Mangshor Jhol is the epitome of a comforting dish and I believe in keeping the process straightforward.

Pro Tip from Debjanir Rannaghar to cook a basic Bengali Mangshor Jhol

This post offers an alternative method for cooking Bengali Mutton Curry with potato chunks. Instead of the traditional slow-cooking process, this recipe utilizes a pressure cooker. If you have access to a wood fire, cooking the curry over it will add a heavenly aroma of burnt wood. However, if this option is not available, a trusty old pressure cooker will do the job just fine. The sound of the whistle releasing the steam is just as heavenly as the aroma of the curry cooked over a wood fire.

Here's how I make Mangshor Jhol at Debjanir Rannaghar!

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Bengali Mungshor jhol aka Mutton curry video recipe

Pairing

Apart from plain rice and roti you can try aloo diye mangshor jhol with this dishes as well.

Mutton Recipes from Debjanir Rannaghar!

• Gota Moshlar Mangsho | Kata Moshlar Mangsho (Also known as Mutton cooked with whole spices)
• Keema Matar (also known as Mutton mincemeat cooked with green peas)
• Bengali Mutton Stew with Veggies in a pressure cooker (also known as Shobji diye Mangshor Jhol)
• Hyderabadi Haleem (Also known as Mutton Haleem)
• Kolkata’s Mutton Tikia (also known as Tikia Kebab)
• Bengali Keema Curry (Also known as Mutton Mincemeat Curry with Potato Chunks)
• Bangladeshi Mutton Tehari (Also Known as Mutton Tehri)
• Nalli Nihari (also known as Mutton Nihari)
• Mangsha Tarkari ( also known as Oriya Mutton Curry)
• Kolkata Mutton Biryani (also known as Calcutta Biryani)
• Bengali Mete Chorchori (also known as Mutton Liver side with Potato chunks)
• Mutton Ghee Roast (also known as Mangalorean Mutton Ghee Roast)
• Anglo-Indian Mutton Curry (Also known as Anglo Mutton Curry)
• Joggi Barir Mangsho (Also known as Biyebarir Mutton Curry)
• Mutton Handi Kebab (Also known as Mutton Kabab)
• Mangsher Ghughni (also known as Yellow Pea Curry with Minced Mutton)
• Kosha Mangsho |(Also known as Bengali Mutton Kasha)
• Posto Mangsho (also known as Bengali Mutton Curry cooked with Poppy Seed Paste)
• Gota Roshun diye Mangshor Jhol (also known as Bengali Mutton Curry with Garlic Pod)
• Mutton Rezala (Also known as Kolkata style Mutton Rezala)
• Kochi Pathar Jhol (Also known as Goat meat curry)

Have you tried theMangshor Jhol recipe fromDebjanirRannaghar!

Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at dolonchttrj@gmail.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar, and also, you can tag me at@foodofdebjani.

Here's the Bengali Mangshor Jhol Pin for your Pinterest Board!

About Debjani Chatterjee Alam

I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

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