Mutton Aloo Jhola
A classic Bengali comfort food, this mutton and potato curry features tender meat in a light, soupy gravy, spiced with traditional whole spices and mustard oil. Perfect for a hearty Sunday lunch with steamed rice.
For 4 servings
Marinate the Mutton
- In a large bowl, combine the mutton pieces, whisked curd, 1 tbsp of ginger-garlic paste, 1/2 tsp turmeric powder, and 1/2 tsp of salt.
- Mix thoroughly with your hands to ensure each piece is well-coated.
- Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
Fry Potatoes & Temper Spices
- Place a pressure cooker over medium-high heat. Add the mustard oil and heat until it is lightly smoking to remove its pungency.
- Carefully add the quartered potatoes and fry for 4-5 minutes, turning occasionally, until they are light golden brown on all sides. Remove with a slotted spoon and set aside.
- In the same oil, add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant.
Sauté Aromatics & Build Masala
- Add the sliced onions to the cooker. Sauté for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the color and flavor of the gravy.
- Add the remaining 1 tbsp of ginger-garlic paste and the slit green chilies. Cook for 1 minute until the raw aroma disappears.
- Add the chopped tomatoes and cook for 5-6 minutes until they break down and become soft and pulpy.
- Add the powdered spices: remaining 1/2 tsp turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder, along with the remaining 1 tsp of salt. Stir and cook for 2-3 minutes, until the oil begins to separate from the masala.
Sear the Mutton (Koshano)
- Add the marinated mutton to the pressure cooker. Increase the heat to high.
- Sauté the mutton for 10-12 minutes, stirring continuously. This process, known as 'koshano', is vital for developing flavor. Continue until the mutton is well-seared, has changed color, and the masala coats it thickly.
Pressure Cook the Curry
- Return the fried potatoes to the cooker. Add the hot water and sugar. Stir everything well to combine.
- Secure the lid of the pressure cooker. Cook on high heat until you hear the first whistle.
- Reduce the heat to low and simmer for 20-25 minutes (or about 4-5 more whistles, depending on your cooker). The mutton should be tender.
Finish and Serve
- Turn off the heat and allow the pressure to release naturally. This is key to keeping the meat tender.
- Once safe, open the lid. Check the mutton for tenderness. The gravy should be thin and soupy, characteristic of a 'jhol'.
- Gently stir in the garam masala powder and the ghee.
- Let it rest for 5 minutes before serving. Garnish with freshly chopped coriander leaves and serve hot with steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The process of 'koshano' (sautéing the mutton with spices until oil separates) is vital for developing deep flavors. Don't rush this step.
- 2Using bone-in mutton pieces adds significantly more flavor and richness to the gravy.
- 3Frying the potatoes separately helps them hold their shape during pressure cooking and adds a lovely texture.
- 4Always use hot water to make the gravy. Adding cold water can slow down the cooking process and make the meat tough.
- 5For the most authentic flavor, use mustard oil. Heat it well until it's slightly smoking to remove its pungency.
- 6Letting the pressure release naturally is key to tender mutton. A quick release can make the meat fibers tighten up and become chewy.
Adapt it for your goals.
Chicken Version
Replace mutton with 500g of bone-in chicken pieces. Reduce the pressure cooking time to just 1-2 whistles on high heat, followed by a natural pressure release.
Spicier CurrySpicier Curry
Increase the number of green chilies to 5-6 or add 1/2 teaspoon of black pepper powder along with the other powdered spices for extra heat.
Vegetable AdditionVegetable Addition
Add chunks of raw papaya along with the mutton during marination; the enzymes in papaya act as a natural tenderizer. You can also add carrots with the potatoes.
Why this is on our healthy list.
Rich in Protein
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Excellent Source of Iron
This dish provides heme iron from mutton, which is easily absorbed by the body and helps prevent anemia by aiding in the formation of red blood cells.
Provides Sustained Energy
The combination of carbohydrates from potatoes and protein from mutton offers a source of sustained energy, making it a fulfilling and hearty meal.
Frequently asked questions
One serving (approximately 475g) of Mutton Aloo Jhola contains around 550-650 calories, depending on the fat content of the mutton and the amount of oil used.