Bangla Panthar Jhol
Bangla Panthar Jhol
jayanto sarathi mukhopadhyay
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1 kg - goat, cut into medium-sized cubes
1 tbsp - ginger, freshly ground into paste
4-5 - potatoes, medium sized cut into four equal halves
4-6 - green chillies, cut into half, length-wise
1 cup - coconut, small size fresh, diced
2 tsp -
2 tsp - chilli powder
2 tsp - coriander powder
2 tsp - cumin powder
1 tsp - whole
2 tbsp -
7 cups - water
1 tsp -
1 . 5 tbsp -
How to Make Bangla Panthar Jhol
In a plastic bowl, take washed pieces of mutton and add 1 tsp turmeric and 1/2 tbsp mustard oil. Mix into the meat, and marinate covered for half an hour.
In a separate container, add the turmeric, chilli powder, coriander powder, ginger paste, and cumin powder.
Dissolve the masala in 6 cups of water and keep aside.
In a pan, heat the mustard oil until it smokes.
Quickly pour the entire masala solution from above into the oil.
Wait for 1-2 minutes until the oil rises to the top as a layer.
Add the green chillies and bring to a boil.
Cover and simmer the gravy for 10 minutes.
To the pan, add the marinated goat meat from step 1, mix and cover the pan.
Cook on medium heat for 30 minutes or more until the meat is almost done.
You may also carry out the entire process in a pressure cooker, and pressure cook for 10 minutes, although this is not recommended.
While the meat is cooking, prepare the potatoes as follows: Fry the potato slices in oil separately until they are light golden brown in colour.
Add the potatoes to the meat; add salt and sugar and cover to cook completely (15-20 minutes). When almost done, prepare the coconut as described below.
In a small frying pan, heat the ghee until it is smoking hot.
Add the coconut dices and fry well till golden brown.
The colour change is rapid and occurs after 3-4 minutes of frying, be alert not to over-fry. Add the cumin seeds, continue frying for 1-2 min till the seeds begin to sputter.
Remove from the fire, and pour the ghee, coconut, and cumin over the mutton curry.
Mix in gently and remove from the fire.
After removing the curry, cover the pan and keep for 5 minutes or more before serving.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.