Bengali goat meat curry with potato. Pathar Mangsher Jhol is a Bengali Mutton curry ( Goat Meat) which is perfect for your weekend meals. I remember in my childhood, every Sunday is synonymous. Sunday Mutton Curry is a Bengali Goat Curry, often a weekend ritual!

Simmering slowly in a heavy pot until the meat falls off the bones and the entire house is filled. Bengali Chicken and Potato Curry is an authentic dish of the Bengali cuisine that can be prepared easily at home. The best part about the dish is that the. You can cook Bengali goat meat curry with potato using 18 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Bengali goat meat curry with potato

It's 1 Kg of goat meat.
It's 1/2 cup of curd.
Prepare As needed of water.
It's 4 of chopped green chilli.
It's As needed of mustard oil.
It's 1 tablespoon of ghee.
Prepare 2 of bay leaves.
It's 1/2 teaspoon of jeera.
It's 1-1/2 cups of onion, tomato, ginger coarsely blend.
You need 1 tablespoon of garam masala.
It's 2 teaspoons of dry roasted jeera dhania powder.
It's 5 of . boiled potatoes.
Prepare 1/2 teaspoon of kashmiri red chilli powder.
Prepare 1 tablespoon of dry fenugreek leaves.
You need 1-1/2 teaspoons of red chilli powder.
You need 1 teaspoon of turmeric powder.
Prepare to taste of salt.
Prepare 1 teaspoon of rose water.

Goat curry that tastes slow-cooked but is actually made in a fraction of the time! Thanks to the instant pot, you can now make goat curry in a hurry 😉. I honestly had no idea that so many of you eat and enjoy goat meat. I absolutely love it, and it really makes me happy to see that you all do too!

Bengali goat meat curry with potato step by step

First wash meat with water then add to the mixing bowl.
Add the salt, two teaspoon oil, termaric powder, red chilli powder, jeera- dhania-black pepper powder, garam masala powder, and curd give it a good mix and rest for at least one hour..
Now heat the pan add mustard oil cut potatoes in big pieces, then put to the oil mix with little red chilli powder, little termaric powder, and salt fry it nicely in golden colour and keep in the bowl,.
Now put oil and ghee in the 5lts pressure cooker, when oil is heated add bay leaves then solid garam masala and jeera also,.
When starts cracking add blend onion tomato ginger masala, keep it stirring because burn can be happen in the masala, when oil comes out from the gravy add the goat meat to the pressure cooker keep stirring in high flame of the oven the matter is that I have frequently used small burner so heat is needed for the goat meat curry,.
Now add the kashmiri red chilli powder, dry fenugreek leaves, rose water mix it well and keep stirring, now closed the pressure cooker for about fifteen minutes in low flame of the oven,.
When gives one city open the cooker and add the fried pitatoes and add one cup of water again closed the cooker and give two city and turn off the heat.
When pressure goes naturally open the pressure cooker and keep the potatoes separately and put the curry in the serving bowl and serves with rice and potatoes.

Bengali Aloo Diye Keema Curry is prepared with mutton minced meat along with potato chunks and is a signature bengali delicacy. Bengali Aloo Diye Keema Curry is one such item. I have seen; my mother and aunts cooking this runny meaty delicacy for years to make the big fat family happy. Every Bengali family loves their Murgir Jhol. It was a ritual back home to cook this Chicken Curry or Mangshor Jhol on every other Sunday.