Mangshor Jhol

A simple mutton and potato gravy dish – a favourite Bengali dish This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Mutton , Yogurt
Cuisine Bengali
Course Main Course Mutton
Prep Time 51-60 minutes
Cook time 41-50 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Mangshor Jhol

  • 600 grams Mutton 1 1/2 inch pieces on the bone
  • 1 cup Yogurt
  • 2 tablespoons Ginger-garlic paste
  • to taste Salt
  • 2 tablespoons Oil
  • 2 Bay leaves
  • 1 teaspoon Panch phoran
  • 1 teaspoon Cumin seeds
  • 2 medium Onions ground
  • 1 1/2 teaspoons Red chilli paste
  • 1 teaspoon Turmeric paste
  • 2 teaspoon Coriander-cumin paste
  • 2 medium Potatoes 1 inch cubes
  • 1/2 teaspoon Sugar
  • 1 tablespoon Ghee
  • 2 tablespoons Fresh coriander leaves chopped
  • 2 medium Onions chopped
  • 10-12 Curry leaves


  1. Marinate mutton in yogurt, ginger garlic paste and salt for about an hour. Heat oil in a pan, add bay leaves, panch phoron and cumin seeds. Sauté for a minute. Add onion paste and sauté till translucent.
  2. Add the mutton with the marinade, red chilli paste, turmeric paste and coriander-cumin paste. Sauté for few minutes or till oil starts separating from the masala.
  3. Cover and cook on low heat for half an hour stirring in between and sprinkling water if it starts scorching. When the meat is half done add potatoes.
  4. Do not add any additional water for gravy, let the meat cook in its own juices. Adjust salt. When the meat is tender add sugar, ghee and coriander leaves and serve.

Nutrition Info

Calories 2147
Carbohydrates 128
Protein 102.7
Fat 136.2