Step-by-Step Guide to Make Ultimate Mangshor Korma (Bengali Mutton Curry)
Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Make Homemade Mangshor Korma (Bengali Mutton Curry). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Mangshor Korma (Bengali Mutton Curry), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mangshor Korma (Bengali Mutton Curry) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we must first prepare a few ingredients. You can have Mangshor Korma (Bengali Mutton Curry) using 23 ingredients and 7 steps. Here is how you can achieve that.
#reststyle - This is a traditional Bengali style Mutton Korma / curry, where I have used large chunks of potatoes, as it is well known, Bengalis love them in each and every dish. And to think of preparing a mutton curry without it, is not easily digestible.
Mangsho /Mutton is a very popular sunday menu in almost all Bengali bones and is equally relished in all Bengali restaurants too. Here in this particular version of mine, I added some roasted fresh coconut and fried onion along with the usual ingredients to make the dish more rich and aromat.
It is relished either with plain steamed rice, poori or chapati. There is no ham in trying it out with jeera rice, khushka, naan, tandoori roti or any Indian bread. There are obviously many versions to this dish, where yoghurt or poppy seeds are also added according to individual preference.
Ingredients and spices that need to be Take to make Mangshor Korma (Bengali Mutton Curry):
- 500 gms mutton on bones, cubed
- 3 tbsp mustard oil
- 1-2 potatoes, cut into half
- 2 bay leaves
- 1" cinnamon stick
- 2-3 green cardamoms
- 5-6 cloves
- 1-2 onion, chopped
- 1/2 cup fried onion
- 1 tomato, chopped
- 2 tbsp fresh grated coconut
- 3-4 garlic cloves, chopped
- 1" ginger, chopped
- 1/2 tsp turmeric powder
- 1 tbsp roasted coriander-cumin powder
- 1 tsp red chilli powder
- 1 tsp garam masala powder
- to taste salt
- 1 tsp ghee (clarified butter)
- as needed coriander leaves to garnish
- few onion slices to garnish
- as required lemon wedges to garnish (opt)
- few fresh chilies to garnish (opt)
Instructions to make Mangshor Korma (Bengali Mutton Curry)
- Dry roast the coconut till golden in colour. When cool, grind along with ginger, garlic, fried onion and tomatoes. Add all the powdered spices (except salt and garam masala powder) to it with 1/4 cup water to form a paste. Keep aside.
- Heat oil in a pan and fry the potatoes to light golden in colour. Drain and keep aside.
- Temper the same oil with the bay leaves, cardamoms, cinnamon and cloves. Saute for a few seconds. Add the onion and fry till light brown.
- Add the ground paste and fry till oil separates.
- Add the mutton and salt. Combine well and continue to saute on low flame till dry.
- Add 1 & 1/2 cups water and pressure cook for 25 mins on low flame after the first whistle.Bring it back on the flame and add the garam masala. Simmer till the gravy is slightly reduced. Add ghee and mix well.
- Serve, garnished with sliced onion, lemon, green chilies & coriander leaves.
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