02/06/2026
A rustic Bengali-style mutton curry made with very few spices but packed with deep flavor from soaked red chillies, mustard oil, garlic, and slow cooking. Perfect with hot basmati rice.
Ingredients
For the Chilli Paste
* 10 Byadgi chillies
* 2 dried red chillies (deseeded)
* 10 garlic cloves
* 1 slice ginger
* 1 tbsp whole jeera (cumin)
For Marination
* 500 gm mutton
* 2 tbsp mustard oil
* ½ tsp turmeric powder
* 1 tsp red chilli powder
* Salt to taste
Other Ingredients
* 2 potatoes, cut into big dices
* Mustard oil for cooking
* 3–4 cloves
* 1 tej patta (bay leaf)
* 1 cinnamon stick
* 2 green cardamoms
* 4 onions, chopped
* ½ tsp jeera powder
* 1–2 tsp coriander powder
* ½ tsp turmeric powder
* ½ tsp sugar
* 1 cup warm water
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Preparation
Step 1: Make the Chilli Paste
Soak the Byadgi chillies and deseeded red chillies in hot water for 20 minutes.
Blend them with garlic, ginger, and whole jeera into a smooth paste.
Step 2: Marinate the Mutton
Marinate the mutton with mustard oil, turmeric, red chilli powder, and salt for 1 hour.
Step 3: Fry the Potatoes
Fry the potato pieces in mustard oil until lightly golden. Keep aside.
Step 4: Cook the Curry
* Heat mustard oil in a kadhai.
* Add cloves, tej patta, cinnamon, and green cardamom.
* Add chopped onions and sauté until translucent.
* Add jeera powder, coriander powder, and turmeric powder. Fry for a minute.
* Add the marinated mutton and cook covered for 10 minutes on medium flame.
* Add the prepared chilli paste and cook for another 5 minutes.
* Add sugar and warm water. Mix well and cover for 10 minutes.
* Taste and adjust salt.
Step 5: Pressure Cook
Transfer everything to a pressure cooker along with the fried potatoes.
Cook for 5–6 whistles until the mutton becomes tender.
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Serve
Serve hot with steamed basmati rice 🍚
