Wednesday, 9 December 2015

Pathar Bangla.. Countryside Mutton Gravy

Pathar Bangla..
The English meaning I would assume should be Countryside Goat..
This is a 100 years old local countryside recipe from West Bengal. This recipe is take from the book "Thakur Barir Ranna"...... The recipes printed here are from Rabindranath Tagore's kitchen...
The original recipe say to take ghee in a pan, then add Turmeric, Chillies, Ginger, Onion paste, lots of coriander paste and curd. Saute and stir cook the masala for some time. Add salt, sugar, and mutton. Stir it for some time more. Add water, add some onions cut into cubes. Cover and let it simmer for some time. Add the potatoes. Once the potatoes and mutton is cooked, sprinkle roasted cumin seeds powder... It should be a liquid gravy.

My recreated recipe is
750 grams Mutton pieces
2 Potatoes cut into 4 pieces
2 Onion paste
8 Garlic paste
1 tsp  Ginger paste
1 Onion cut into cubes
1 Tomato cut into cubes
1 1/2 tsp Red Chilli paste
1 tbsp Coriander paste
1 tsp Turmeric powder
1/2 tsp Roasted Cumin seed powder
1 tbsp Sugar
Salt to taste
1/4 cup Curd
3 tbsp Ghee

Take a pressure cooker. Add ghee. Let it heat. Add the onion paste, garlic, ginger, turmeric, chilli paste, coriander paste and beaten curd. Stir it and cook for 3 minutes. Add the salt, sugar and mutton. Stir it and cook for 10 minutes. Add the cubed onion and tomato. Stir it for 5 minutes more. Add 8 cups of water. Let it simmer for 10 minutes. Add the potatoes. Close the lid and give 4 whistles. Let the pressure release. Open the lid and sprinkle roasted cumin powder on the mutton gravy.

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