Bengali Mutton Curry


  • 1 kg mutton
  • 300 g potatoes
  • 60 g mustard oil
  • 4 pcs dried red chillies
  • 6 pcs bay leaves
  • 6 pcs cardamom
  • 6 pcs cloves
  • 2 pcs cinnamon
  • 400 g onions
  • 15 g garlic
  • 40 g ginger
  • 100 g yoghurt
  • 15 g green chillies
  • 10 g turmeric powder
  • 4 g red chilli powder
  • 6 g kashmiri red chilli powder
  • 3 g coriander powder
  • 26 g salt
  • 10 g sugar
  • ½ tsp garam masala powder
  • 500 ml warm water

Method –

  1. Slice onions thinly.
  2. Cut potatoes into 5-cm chunks.
  3. Make a paste of ginger and garlic using a mortal and pestle. Separately, make a paste of green chillies too.
  4. Heat mustard oil in a kadai. Let it smoke gently and turn pale yellow. Temper with dried red chillies, bay leaves, cardamom, cinnamon, and cloves.
  5. Add sliced onions, along with sugar to help caramelise the onions. Fry on medium heat for around 15 minutes.
  6. Tilt the kadai slightly, to allow the oil to pool on one side. Add kashmiri red chilli powder, turmeric powder, and red chilli powder directly to this oil. Fry for 20 seconds. This will help the curry acquire a rich colour.
  7. Add ginger and garlic paste. Fry on medium heat for 3 minutes.
  8. Lower the heat and add beaten yoghurt. Cook on low heat for another 3 minutes.
  9. Add the green chilli paste, coriander powder, and salt. Keep frying until oil separates.
  10. Once oil separates and the onions are a rich brown colour, add the mutton pieces. Sauté on medium heat for 15 minutes.
  11. To pressure cook, transfer everything to a pressure cooker along with potatoes. Add 500 ml water and pressure cook for 5 whistles. If the mutton is not soft, pressure cook for another 1-2 whistles. Sprinkle garam masala powder

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