Pathar Mangshor Jhol / Kochi Pathar Jhol (Bengali Style Mutton Curry)

Pathar Mangshor Jhol / Kochi Pathar Jhol (Bengali Style Mutton Curry)

“Bajare kochi patha pawai jay na ajkal” (it’s hard to get tender mutton in the market now-a-days) says Baba. Instantly Maa replies “eto deri kore bajare gele ki kochi patha boshe thakbe tomar jonne” (you will not get tender mutton if you go so late to the market). This kind of statements and cross statements are usual in our house. Bajare kochi patha na pawa (not getting tender mutton in the market) is always a serious issue and for Maa, Baba is the main villain for any such thing happening 😀 😀

Speaking of kochi patha or tender mutton, 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. Another dish of mutton which is very popular is Kosha Khashir Mangsho. Like many other Bengalis, I love both this dishes 🙂 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.

Here’s is the recipe of Pathar Mangshor Jhol / Kochi Pathar Jhol (Bengali Style Mutton Curry) for you all.

Ingredients:

  • 800 gms mutton (curry cut)
  • 2 big potato, diced 
  • 1 tomato, chopped
  • 1 big onion, finely chopped
  • 5-6 green chillies, slitted from middle
  • 3 whole garlic (cut the root and shoot part)
  • 1 tea-spoon ginger paste
  • 1 tea-spoon garlic paste
  • 1 tea-spoon turmeric powder
  • 1 tea-spoon cumin powder
  • 1 tea-spoon coriander powder
  • 1/2 tea-spoon red chilli powder
  • 1/2 tea-spoon garam masala powder 
  • As required mustard oil
  • Salt, according to taste

For Tempering:

  • 2 bay leaves
  • 2 cinnamon stick (each 1 inch approx)
  • 5 green cardamom
  • 5 cloves 
  • 1 jaiphal
  • 2 star anise 
  • 1 tea-spoon cumin seeds 
  • 3 table-spoon mustard oil

For The Gravy:

  • As required warm water

Method:

  • 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.

This is, ofcourse, best served with gorom bhat (steamed rice) with a piece of Gondhoraj lebu (lemon). You can also have it with roti/chapatti/phulka. Try this utterly delicious Bengali Style Mutton Curry and I bet it will be in your list of comfort food.

Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks. Happy eating and a Happy New Year to you all!

 


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