Calcutta Kitchen

Recipe

Mutton Curry (পাঁঠার মাংসের ঝোল)

Bengali Sunday mutton curry with potatoes and well-koshano masala, pressure-cooked until tender and finished with garam masala, green chilli and ghee.

Bengali Sunday mutton curry with large mutton pieces and potatoes in a home-style gravy served with white rice.

Recipe information

Prep time
25 min
Cook time
70 min
Total time
135 min
Servings
4
Difficulty
medium

About this recipe

This Bengali Sunday mutton curry is built around the stages before the pressure cooker closes. The potatoes are fried first, sugar is lightly caramelised in mustard oil, onions are browned evenly, powdered spices go in as a wet slurry, and the mutton is koshano until the masala turns thick and clings to the meat with visible oil. Potatoes and green chillies return before approximately 350–400 ml hot water is added, then the curry pressure-cooks for tenderness. Because there is no reduction after pressure cooking, the gravy level must be judged before closing the lid. Bengali garam masala, fresh slit green chillies and ghee go in at the end, followed by a 10-minute covered rest off heat.

Equipment

Stainless Steel Mixing Bowls Set

Stainless Steel Mixing Bowls Set

Stainless steel mixing bowl set in multiple sizes for mixing, marinating, whisking, storing, and serving ingredients.

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Victorinox Swiss Classic Chef Knife

Victorinox Swiss Classic Chef Knife

Premium Swiss chef knife with an exceptionally sharp blade, designed for precise slicing, chopping, and everyday food preparation.

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INKULTURE Stainless Steel Measuring Cups & Spoons

INKULTURE Stainless Steel Measuring Cups & Spoons

Premium stainless steel measuring cups and spoons with engraved measurement markings that won't fade over time.

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Kanshita's Rasoiware Spoons Set

Kanshita's Rasoiware Spoons Set

Stainless steel cooking spoon set with different spoon shapes for stirring, sautéing, serving, and everyday cooking tasks.

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Ingredients

  • For the Mutton Marinade

  • For the Potatoes

  • For the Curry Base

  • Powdered Spices

  • Water & Finish

Cooking method

  1. Marinate the Mutton

  2. Mix the mutton with salt, turmeric, ginger paste, garlic paste, curd and mustard oil until evenly coated

  3. Marinate for at least 30 minutes; 1–2 hours is preferable

  4. Prepare and Fry the Potatoes

  5. Season the large potato pieces with salt and turmeric

  6. Heat the mustard oil in the pressure cooker or cooking pot

  7. Fry the potatoes until they develop golden patches but are still firm

  8. Remove and keep aside

  9. Caramelise the Sugar and Temper

  10. In the same mustard oil, add the sugar and let it caramelise lightly

  11. Add bay leaves, dried red chillies, green cardamom, cloves and cinnamon and let them become fragrant

  12. Brown the Onions

  13. Add the thinly sliced onions and cook until evenly browned

  14. Keep the slices moving so they colour evenly rather than burning in patches

  15. Add Tomato and Spice Slurry

  16. Add the tomato and cook until it softens

  17. Mix turmeric, Kashmiri chilli powder, optional hot red chilli powder and coriander powder with a little water to make a wet slurry

  18. Add the slurry and cook until the masala thickens

  19. Koshano the Mutton

  20. Add the marinated mutton and coat it thoroughly with the masala

  21. Let the meat release its moisture, then continue cooking over controlled heat for about 20–25 minutes

  22. Keep koshano until the mixture moves from watery to reduced, then thick and clinging, the meat develops deeper colour and oil becomes visible

  23. Add Potatoes, Chilli and Water

  24. Return the fried potatoes to the cooker and add 4–5 green chillies

  25. Add approximately 350–400 ml hot water

  26. Judge the gravy level before closing the cooker because this method does not use a post-pressure reduction

  27. Pressure Cook

  28. Close the lid and bring the cooker up to pressure over high heat

  29. Once pressure is established, cook over low-medium heat for about 18–22 minutes

  30. Allow the pressure to release naturally before opening; cooking time can vary with the meat, cut and cooker

  31. Finish and Rest

  32. Add Bengali garam masala, 2–3 fresh slit green chillies and ghee

  33. Mix gently, cover and rest off heat for about 10 minutes

  34. Serve hot with white rice

Pro tips

  • The larger mutton pieces in this version are mainly for stronger plate and camera presentation; smaller curry-cut pieces can be used at home
  • The sugar is not meant to make the curry sweet; light caramelisation deepens colour and adds a subtle caramelised note, but it does not replace proper onion browning
  • Slice the onions to a similar thickness so they brown more evenly
  • Mix the powdered spices with a little water before adding them to reduce the chance of scorching and to distribute them more evenly
  • Do not judge koshano only by time; look for reduced moisture, thick masala clinging to the meat, deeper colour and visible oil
  • Use green chillies in stages so some of the fresher chilli aroma remains at the finish
  • Because there is no post-pressure reduction, judge the final gravy quantity before closing the cooker
  • Pressure-cooking time varies with the meat, cut and cooker, so avoid treating a whistle count as universal
  • Allow the pressure to release naturally before opening
  • After adding garam masala, fresh chilli and ghee, rest the curry covered off heat for about 10 minutes
  • This version does not use cumin powder

Frequently asked questions

Why is sugar added to the mustard oil?

The sugar is lightly caramelised to deepen colour and add a subtle caramelised note. It is not there to make the curry sweet and it does not replace proper onion browning.

Why are the onions sliced evenly?

Similar-thickness slices brown at a similar rate, reducing the chance of having burnt pieces mixed with undercooked ones.

Why make a wet spice slurry?

Mixing the powdered spices with a little water lowers the chance of them scorching immediately on contact with the hot pan and helps them spread through the masala more evenly.

How do I know the mutton has been koshano enough?

Look for the progression rather than only the clock: excess moisture reduces, the masala becomes thick and clings to the meat, the colour deepens and oil becomes visible.

Can I use a fixed whistle count for pressure cooking?

No. This method uses about 18–22 minutes on low-medium heat after pressure is established, but the exact time varies with the meat, cut and cooker.

Why are green chillies added twice?

The earlier chillies cook into the curry, while the fresh slit chillies at the end preserve more of their fresh aroma.

Why must the water quantity be judged before pressure cooking?

There is no post-pressure reduction in this method, so the liquid level before the lid closes largely determines the final gravy quantity.

Why use natural pressure release?

This recipe specifically allows the pressure to fall naturally before opening rather than forcing the cooker open.

Why rest the curry after adding garam masala, chilli and ghee?

The final seasonings are added off heat, then the curry is covered for about 10 minutes before serving.

Can I use smaller mutton pieces?

Yes. The larger pieces in this version are deliberately chosen for presentation; home cooks can use smaller curry-cut pieces.

Watch the recipe

Video preview: Mutton Curry Watch on YouTube

Mutton Curry

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