Niramish Panthar Mangsho recipe | Bhoger Mangsho Ranna
This is the no-onion, no-garlic Bengali Mutton Curry recipe which is often used to prepare the mutton curry offered to the deity as 'bhog'. Spiced with Indian spices like black peppercorn, cinnamon and cardamoms, this meat curry or mangshor jhol is a highlight of the Bengali recipes.Here in this post, apart from sharing my family's niramish panthar mangshor jhol recipe, I will tell you why this Bengali mangshor jhol is called 'niramish' and what is the purpose of this kind of cooking. Let's start with understanding the concept of 'niramish'.
Servings 4 people
Equipment
- Pressure Cooker
- Heavy bottom Non-stick Pan
- Stove Top
Ingredients
- 500 gms Mutton
- 1 tbsp Ghee
- 1/4 tsp Hing
- 2 tbsp Mustard Oil
- Bay leaf
- 1 inch Cinnamon stick
- 4 Green Cardamom
- 1 Black Cardamom
- 4-5 Cloves
- 1 inch Ginger
- 1/2 tsp Cumin seeds
- 4 Tomatoes
- 1/2 tsp Peppercorns Freshly crushed
- 1/2 tsp Peppercorns
- 1/2 tsp Turmeric powder
- Salt to Taste
- 1/2 tsp Garam Masala Powder
Instructions
- Pressure cook the mutton with ½ cup Water, Salt, Turmeric Powder and whole Peppercorns.
- Coarsely crush the whole spices like Cardamoms and Cloves
- Grind the ginger and tomatoes into a paste.
- Heat the ghee in the pan and add the hing or asafoetida. Give it a stir. Add the Mustard Oil and let it heat up.
- Add the Bay Leaf, Cumin Seeds, Cinnamon and coarsely crushed spices. Let the spices sizzle for couple of seconds before adding the ginger-tomato mix.
- Fry the mix till it reduces into half.
- Once you see the oil separating at the edge, add the pre-cooked mutton pieces and mix everything.
- Adjust the seasoning, add Salt if needed. Add the Red Chili powder as per taste and Garam Masala powder.
- If needed, add more water for gravy as needed.