Bangla Panthar Jhol

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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 - turmeric powder
  • 2 tsp - chilli powder
  • 2 tsp - coriander powder
  • 2 tsp - cumin powder
  • 1 tsp - whole cumin seeds
  • Salt
  • 2 tbsp - ghee
  • 7 cups - water
  • 1 tsp - sugar
  • 1 . 5 tbsp - mustard oil

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.