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Crispy Luchi with rich, aromatic Mangshor Jhol. A protein-packed, soul-satisfying comfort food, mom's style!
Experience the magic of Bengali celebrations with Luchi, a soft, puffy, deep-fried bread. Made from refined flour (maida), these ethereal white pillows are incredibly light and airy. A quintessential part of any festive meal or Sunday breakfast, they are traditionally paired with classics like Aloo Dum or Cholar Dal.
Serving size: 1 serving
Prepare the Dough (10-12 minutes)
Tender, fall-off-the-bone mutton and soft potatoes simmered in a rich, soupy gravy, fragrant with mustard oil and whole spices. This beloved Bengali classic, Mangshor Jhol, is the heart of a perfect Sunday lunch.
Serving size: 1 serving
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Crispy Luchi with rich, aromatic Mangshor Jhol. A protein-packed, soul-satisfying comfort food, mom's style!
This assamese dish is perfect for breakfast. With 1033.23 calories and 62.83g of protein per serving, it's a nutritious choice for your meal plan.
Rest the Dough (30 minutes)
Divide and Roll the Luchis (10 minutes)
Fry the Luchis (15 minutes)
Serve Immediately
Marinate the Mutton: In a large bowl, combine the mutton pieces with yogurt, 1 tbsp ginger paste, 1 tbsp garlic paste, 1/2 tsp turmeric powder, and 1 tsp Kashmiri red chili powder. Mix thoroughly to coat each piece. Cover and let it marinate for at least 1 hour at room temperature, or up to 4 hours in the refrigerator.
Prepare Potatoes and Aromatics: Heat the mustard oil in a pressure cooker or a heavy-bottomed pot (like a Dutch oven) over high heat until it's shimmering and just begins to smoke. Reduce the heat to medium, carefully add the potato quarters, and fry for 5-7 minutes until they are golden brown on all sides. Remove with a slotted spoon and set aside.
Temper the Spices: In the same oil, add the sugar and let it caramelize for about 30 seconds; this will give the curry a rich, deep color. Immediately add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves. Sauté for another 30-40 seconds until they release their aroma.
Sauté Onions and Masala Base: Add the sliced onions to the pot. Cook on medium heat, stirring frequently, for 12-15 minutes until they turn a deep golden brown. Add the remaining 1 tbsp ginger paste and 1 tbsp garlic paste, and sauté for 2 minutes until the raw smell is gone.
Cook the Mutton (Koshano): Add the marinated mutton to the pot. Increase the heat to medium-high and sear the pieces for 5-7 minutes. Now, add the remaining 1/2 tsp turmeric powder, 1 tsp Kashmiri red chili powder, cumin powder, and coriander powder. Mix well. Reduce the heat to medium-low and begin the 'koshano' process. Cook the mutton, stirring every few minutes, for 20-25 minutes. The masala will darken, and you'll see oil separating from the mixture at the sides of the pot. This step is crucial for developing flavor.
Add Tomatoes and Pressure Cook: Stir in the tomato puree and slit green chilies. Continue to cook for another 5-7 minutes until the oil separates once more. Add the fried potatoes and salt. Pour in 3 cups of hot water and stir everything together, scraping the bottom of the pot.
Finish and Rest: Turn off the heat. If using a pressure cooker, allow the pressure to release naturally. Open the lid and check if the mutton is fall-off-the-bone tender. Gently stir in the garam masala powder and ghee. Cover the pot again and let the curry rest for at least 10-15 minutes. This allows the flavors to meld beautifully. Serve hot with steamed rice.
