Here is how Mangshor Korma (Bengali Mutton Curry) may help you in weight reduction
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Before you jump to Mangshor Korma (Bengali Mutton Curry) recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.
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Blueberries are terrific for the health of your heart. You’ll be happy to know that blueberries are full of antioxidants, particularly pterostilbene. Pterostilbene is to blueberries as resveratrol is to grapes. This specific antioxidant assists your body to be a lot better at breaking down your fats and cholesterol. The more effortless it is for your body to process fat and cholesterol, the less apt it is for those things to build up in your arteries and cause heart problems. What that means is that it helps keep your heart as healthy as it can be.
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We hope you got benefit from reading it, now let’s go back to mangshor korma (bengali mutton curry) recipe. You can have mangshor korma (bengali mutton curry) using 23 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to make Mangshor Korma (Bengali Mutton Curry):
- Prepare 500 gms mutton on bones, cubed
- Provide 3 tbsp mustard oil
- Prepare 1-2 potatoes, cut into half
- Use 2 bay leaves
- Get 1" cinnamon stick
- Prepare 2-3 green cardamoms
- Take 5-6 cloves
- Take 1-2 onion, chopped
- Provide 1/2 cup fried onion
- Use 1 tomato, chopped
- Prepare 2 tbsp fresh grated coconut
- Prepare 3-4 garlic cloves, chopped
- Get 1" ginger, chopped
- Use 1/2 tsp turmeric powder
- Take 1 tbsp roasted coriander-cumin powder
- Prepare 1 tsp red chilli powder
- Take 1 tsp garam masala powder
- Provide to taste salt
- Get 1 tsp ghee (clarified butter)
- You need as needed coriander leaves to garnish
- Provide few onion slices to garnish
- Prepare as required lemon wedges to garnish (opt)
- Use few fresh chilies to garnish (opt)
Instructions to make Mangshor Korma (Bengali Mutton Curry):
- Dry roast the coconut till golden in colour. When cool, grind along with ginger, garlic, fried onion and tomatoes. Add all the powdered spices (except salt and garam masala powder) to it with 1/4 cup water to form a paste. Keep aside.
- Heat oil in a pan and fry the potatoes to light golden in colour. Drain and keep aside.
- Temper the same oil with the bay leaves, cardamoms, cinnamon and cloves. Saute for a few seconds. Add the onion and fry till light brown.
- Add the ground paste and fry till oil separates.
- Add the mutton and salt. Combine well and continue to saute on low flame till dry.
- Add 1 & 1/2 cups water and pressure cook for 25 mins on low flame after the first whistle.Bring it back on the flame and add the garam masala. Simmer till the gravy is slightly reduced. Add ghee and mix well.
- Serve, garnished with sliced onion, lemon, green chilies & coriander leaves.
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