Instant Pot Bengali Mutton Curry Recipe

Mangshor Jhol Bengali style

Sharing is caring!

Gluten Free

If there is anything close to a Bengali’s heart, then it has to be this Bengali Mutton Curry or পাঁঠার মাংসের ঝোল. Popularly known as robibarer mangshor jhol recipe, this is, a Sunday lunch menu staple where a runny goat meat curry made with big chunks of potatoes is served with rice and a wedge of lemon. This mutton curry in Bengali style is so popular that most Bengalis would wait for the entire week to have this over the weekend!

The best thing about this Bengali mutton curry is that it requires absolutely minimal ingredients and yet it is a flavour paradise for your taste buds. As we call it patla mangshor jhol recipe, aka runny goat meat curry as it is super runny, almost to the consistency of a clear soup. As the chunks of goat meat bubble and simmers on a slow heat, the brothy gravy gets all the flavours from the meat and the handful of spices.

In this post, I will tell you how to make this Bengali Mangshor Jhol in an Instant Pot or a Nutripot Smart Cook Eko. For those who wish to make it in a regular pressure cooker, I have included the stovetop method for making this mutton curry in Bengali style.

panthar mangshor jhol recipe in Bengali style

Why you will love this Pathar Mangshor Jhol recipe in Bengali-style

  • Light & Hearty. This Bengali Mangshor Jhol or Mutton Curry is known to be the ULTIMATE comfort food of every Bengali soul! Chunks of goat meat cooked with equally chunky pieces of potatoes in a lightly spicy broth is what makes for the most delicious meal.
  • Minimal Ingredients, Maximum Flavours. The secret to the most delicious Bengali Mangshor Jhol lies in the freshness of whatever little ingredients needed for this recipe. For starters, there is a reason why it is also known as kochi pathar jhol. Kochi Patha means meat from young goat, as it has more taste to it and is less fibrous. Whole spices are used such a Cardamoms, Cinnamon & Cloves which give this Bengali Mutton Curry its authentic flavours.
  • Make a Big Batch & Enjoy it over next few Days. You can easily make a double batch of this Bengali Mangshor Jhol and freeze half of it for later. In fact, it tastes even better when allowed to rest overnight.
  • Great for a Party Menu. Especially if you are feeding a bunch of Bengalis, you will definitely win their heart if you serve this Pathar Mangshor Jhol recipe along with some bhaat (steamed rice) and perhaps a wedge of lime!

How to make Bengali Mutton Curry in an Instant Pot – Ingredients list

  • Goat Meat – Boneless or with Bone
  • Potatoes
  • Mustard Oil
  • Ghee
  • Bay Leaf
  • Whole Spices like Green Cardamom, Black Cardamom, Cloves, Cinnamon
  • Onion
  • Tomatoes
  • Ginger
  • Garlic
  • Powdered Spices like Turmeric Powder, Red Chilli Powder, Garam Masala Powder
  • Salt & Sugar

Step-by-step instructions on how to make Mutton Curry in Bengali-style using an Instant Pot

  • First thing first, clean the goat meat pieces. Check them piece by piece for goat hair, etc. Avoid excessive washing, perhaps just once.
  • Prep the veggies. Peel the potatoes and cut them in halves. Chop the onions, tomatoes and garlic. Grate the ginger.
  • Coarsely pound the Whole Spices so that they loosen up a bit. In this way they will release their flavours optimally in the curry
  • Plugin the Instant Pot or Nutricook Smart Pot and switch it on. Select the SAUTE MODE and you will see the timer showing 30 mins on the screen. Select the START button. The stainless steel pot inside will slowly heat up and get ready for cooking
  • Pour Mustard Oil and once you see it smoking, add a pinch of Turmeric Powder before dropping the potatoes. Fry them till they get a golden colour and a crispy exterior. Take them out when done and keep aside
  • Add some Ghee to the leftover Mustard Oil before adding some Sugar to it. Let it melt and caramelise. This will give your gravy that amazing reddish hue, or what we Bengalis call it as the ‘gorgorey‘ look
  • Once the sugar has melted completely, add the Bay Leaf and the pounded Whole Spices
  • As they sizzle, add the chopped Onion and allow it sweat for a couple of minutes
  • Then add the chopped Tomatoes, Ginger and Garlic. Give everything a good stir and let it fry till the tomatoes soften up
  • Now, add Salt, Turmeric Powder and Red Chilli Powder to it. I have used the Kashmiri Red Chilli Powder here which has vibrant colour but less heat. In case you prefer it spicy, you can use the Degi Mirch Powder variant
  • Give everything a mix and let it fry till you see oil seperating at the edges. It should take somewhere around 15 minutes
  • Now, add the Goat meat pieces and fried Potatoes back into the pot and give it a mix.
  • Add Water as per your gravy requirement. I would say somewhere around 1.5 cups of water should be good to go
  • Add the Bengali Garam Masala powder and a teaspoonful of Ghee to wrap this thing up.
  • Place the Instant Pot lid on and switch the pressure release valve to SEALING Mode.
  • Now, press CANCEL and then click MEAT/STEW mode. Set the timer at 25 mins and press START.
  • Once the cooking is done, the pot will ring a tune. Allow it to depressurize on its own, which should take another 20-25 minutes
  • Open the lid and give it a mix. Check if the meat has cooked. If it hasn’t then Put it back on PRESSURE COOK Mode for a couple of minutes
  • Check for seasoning before serving

Equipments in use

 Nutricook Smart Pot Eko | Mixing Bowl |  Electric Chopper

How to make this Pathar Mangsher Jhol or Bengali Mutton Curry in a Stove Top Pressure Cooker?

Traditionally, this Mangshor Jhol is made in a pot on slow heat. The gravy with the mutton chunks is allowed to simmer for over an hour to get the best flavours. In order to make this quick, a stovetop pressure cooker can be used to make this mutton curry equally delicious in half of the time. Simply follow all the instructions as mentioned here for making the mangsher jhol.

When you are ready to put it under pressure, add some extra water to the gravy before you close the lid of the cooker and allow it to whistle 4-5 times of high heat. Then lower the heat and allow it to simmer on low heat for the next 15-20 minutes. It will whistle a couple of times. Turn off the heat and let the pressure cooker cool down completely. Open the lid and check if the meat has cooked completely.

How to serve this Bengali Patla Pathar Mangshor Jhol recipe?

With Rice. That’s all you need to savour this amazing yet light goat meat curry. You can add a side of salads to add a portion of veggies to your meal, and there you have it. The PERFECT MEAL as per every Bengali.

As I told you, this Mangshor Jhol tastes even better when rested overnight, so then you can boil down the gravy a bit further and serve it with some phulko Luchis. Another classic pairing of Luchi – Mangshor Jhol for you here.

Few more Mutton Recipes from my Blog

Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.

Instant Pot Bengali Mutton Curry Recipe
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

there is anything close to a Bengali's heart, then it has to be this Bengali Mutton Curry or পাঁঠার মাংসের ঝোল. Popularly known as robibarer mangshor jhol recipe, this is, a Sunday lunch menu staple where a runny goat meat curry made with big chunks of potatoes is served with rice and a wedge of lemon. This mutton curry in Bengali style is so popular that most Bengalis would wait for the entire week to have this over the weekend!

Course: Side Dish
Cuisine: Bengali
Keyword: Instant Pot Recipes, Mutton Recipes, Non vegetarian Recipe
Servings: 4 people
Author: Priyanka
Ingredients
  • 500 gms Goat Meat Boneless or with Bone
  • 4 Potatoes Medium – Cut in halves
  • 4 tbsp Mustard Oil
  • 1 tbsp Ghee
  • 1 Bay Leaf
  • 4 Green Cardamom
  • 1 Black Cardamom
  • 3 Cloves
  • ½ inch Cinnamon
  • 2 Onion Medium
  • 2-3 Tomatoes Medium
  • 1 tbsp Ginger
  • 5-6 nos. Garlic
  • ½ tsp Turmeric Powder
  • 1 tsp Red Chilli Powder Adjust as per taste
  • ¼ tsp Garam Masala Powder Adjust as per taste
  • Salt to Taste
  • 1 tbsp Sugar
Instructions
  1. First thing first, clean the goat meat pieces. Check them piece by piece for goat hair, etc. Avoid excessive washing, perhaps just once.
  2. Prep the veggies. Peel the potatoes and cut them in halves. Chop the onions, tomatoes and garlic. Grate the ginger.
  3. Coarsely pound the Whole Spices so that they loosen up a bit. In this way they will release their flavours optimally in the curry
  4. Plugin the Instant Pot or Nutricook Smart Pot and switch it on. Select the SAUTE MODE and you will see the timer showing 30 mins on the screen. Select the START button. The stainless steel pot inside will slowly heat up and get ready for cooking
  5. Pour Mustard Oil and once you see it smoking, add a pinch of Turmeric Powder before dropping the potatoes. Fry them till they get a golden colour and a crispy exterior. Take them out when done and keep aside
  6. Add some Ghee to the leftover Mustard Oil before adding some Sugar to it. Let it melt and caramelise.
  7. Once the sugar has melted completely, add the Bay Leaf and the pounded Whole Spices
  8. As they sizzle, add the chopped Onion and allow it sweat for a couple of minutes
  9. Then add the chopped Tomatoes, Ginger and Garlic. Give everything a good stir and let it fry till the tomatoes soften up
  10. Now, add Salt, Turmeric Powder and Red Chilli Powder to it.
  11. Give everything a mix and let it fry till you see oil seperating at the edges. It should take somewhere around 15 minutes
  12. Now, add the Goat meat pieces and fried Potatoes back into the pot and give it a mix.
  13. Add Water as per your gravy requirement. I would say somewhere around 1.5 cups of water should be good to go
  14. Add the Bengali Garam Masala powder and a teaspoonful of Ghee to wrap this thing up.
  15. Place the Instant Pot lid on and switch the pressure release valve to SEALING Mode.
  16. Now, press CANCEL and then click MEAT/STEW mode. Set the timer at 25 mins and press START.
  17. Once the cooking is done, the pot will ring a tune. Allow it to depressurize on its own, which should take another 20-25 minutes
  18. Open the lid and give it a mix. Check if the meat has cooked. If it hasn’t then Put it back on PRESSURE COOK Mode for a couple of minutes
  19. Check for seasoning before serving

Recipe Video

Recommended Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




shares