Monday, 2 January 2017

Bata Mashala diya Mangsher Jhol....

Mangsher Jhol is known to all Bengalis. It is cooked on all occasions. In earlier days and still in some household fresh spices are ground for the masala, but now a days mostly powdered spices have taken over. In this recipe in addition to the garam masala used in Bengali kitchen, I have used few more other spices as an experiment in my kitchen, This dish can be eaten with hot steamed rice or paratha or luchi. 

For the Bata Mashala / Wet Paste
1 Onion chopped 
12 Garlic cloves 
1 medium Ginger piece 
1 medium Fresh Turmeric piece
12 Pepper corns
4 Cloves 
1 medium stick Cinnamon 
3 Green Cardomon 
4 Kabab Chini 
4 Dry Red Chillies
4 Dry Kashmiri Chillies
1 tsp Cumin seeds 
2 tsp Mustard seeds 
1 tsp Coriander seeds 
1/2 tsp Celery seeds (Optional)

Add all the above ingredients into a grinder and add little water. Grind all the ingredients into a fine paste. 

For the Mangsher Jhol / Mutton Curry 
1 kg Mutton Pieces 
2 Big Potatoes cut into big chunks
1 Onion sliced
2 Tomatoes chopped
2 Green Chillies slit 
2 Bay Leaves 
Salt to taste 
1 tsp Sugar 
1/2 cup Curd 
Bata Mashala / Wet Paste 
1/2 cup Mustard Oil 

Take a pressure cooker. Add mustard oil. Let it heat till the smoking point. Reduce the flame. Fry the potatoes till brown in colour. Remove it from the oil and keep it aside. In the same oil, add the onion, chillies and bay leaves. Fry the onions for a minute, add sugar and fry till light brown in colour. Add the mutton pieces, stir fry for 2 minutes. Add the bata mashala and salt. Stir and cook for 5 minutes. Add the curd. Stir and cook for 2 minutes. Add the tomatoes. Stir, cover and cook for 10 minutes on low flame. Remove the cover and add the potatoes. Stir and add 6 cups of water. Close the lid of pressure cooker. Give 4 whistles. Switch off the flame. Let all the pressure release. Serve it hot. 

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