Bengali mutton potato curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1/2 kg - mutton, cut into medium-sized pieces
  • 2 potatoes, chopped in four
  • 3 green chillies, slit length-wise
  • 1/2 tbsp - ginger paste
  • 1/2 coconut, diced finely
  • 1 tsp - turmeric powder
  • 1 tsp - chilli powder
  • 1 tsp - coriander powder
  • 1 tsp - cumin powder
  • 1/2 tsp - cumin seeds
  • 1 tbsp - mustard oil
  • 1 tbsp - ghee
  • 3.5 cups - water
  • Salt to taste

How to Make Bengali mutton potato curry

  • Marinate cleaned mutton in 1/2 tsp turmeric and 1/2 tablespoon mustard oil for half an hour.
  • Dissolve turmeric, chilli powder, coriander powder, ginger paste, and cumin powder in 3 cups of water and keep aside.
  • Heat mustard oil, pour in the masala solution all at once
  • Cook till the oil comes to the surface.
  • Add green chillies and boil.
  • Simmer with a lid on for 10 minutes.
  • Now add the marinated mutton, stir well and cover the pan.
  • Cook on medium heat for half an hour till the meat is almost done.
  • Fry the potato slices in oil in another pan till they are golden in colour.
  • Add the potatoes to the meat, add salt and cook covered for about 15 minutes
  • Simultaneously, heat ghee in a frying pan, add the coconut pieces and fry well till they are brown.
  • Now add cumin and fry till they sputter.
  • Remove from the fire, and pour the ghee, coconut, and cumin over the mutton curry.
  • Stir well, remove from fire and set aside for a while before serving.