Paaro Mangkho
A robust, deeply spiced pigeon curry from Bengal where tender whole pigeon is slow-cooked with potatoes in a rich onion-ginger-garlic gravy. The meat turns succulent as it braises, while the potatoes soak up the aromatic masala. A winter delicacy traditionally enjoyed with steamed rice.
For 4 servings
- prep · ~20 min
Marinate the pigeon pieces.
In a bowl, mix pigeon pieces with yogurt, half the turmeric powder, half the red chili powder, and a pinch of salt. Rub well into the meat. Cover and set aside for 20 minutes.
TIPAlways skin the pigeon completely — the skin can turn rubbery during slow cooking. - fry · ~15 min
Sear the pigeon and potatoes.
1.Heat 3 tbsp mustard oil in a kadai over medium-high heat until it smokes lightly.2.Add marinated pigeon pieces and sear on all sides until golden brown (8-10 min). Remove and set aside.3.In the same oil, fry potato halves until light golden (3-4 min). Remove and set aside.TIPSmoking mustard oil raw reduces its pungency — don't skip this step. - temper · ~1 min
Bloom the whole spices.
1.Add remaining 2 tbsp mustard oil to the same kadai if needed.2.Once hot, add bay leaves, cardamom, cinnamon, and cloves.3.Sauté until fragrant and the spices begin to crackle (30 sec). - saute · ~25 min
Caramelize the onions and build the masala.
1.Add sliced onions to the kadai and fry on medium heat until deep golden brown (12-15 min).2.Add ginger paste and garlic paste. Sauté until the raw smell disappears (2 min).3.Add chopped tomatoes and cook until mushy and oil separates at the edges (5 min).4.Lower heat and add remaining turmeric, red chili powder, cumin powder, and coriander powder. Stir continuously for 1 minute.5.Add whisked yogurt and cook, stirring constantly, until oil surfaces again (3-4 min).TIPStir the yogurt constantly on low heat to prevent it from curdling in the masala. - simmer · ~50 min
Braise the pigeon in the gravy.
1.Return the seared pigeon pieces and fried potatoes to the kadai.2.Add slit green chillies and remaining pinch of salt.3.Pour in 2 cups of hot water and bring to a boil.4.Cover tightly, lower heat, and simmer for 45-50 minutes until the pigeon meat is fork-tender and potatoes are cooked through.TIPPigeon meat is lean and can toughen — keep the simmer gentle and the lid tight. - mix · ~5 min
Finish with garam masala.
1.Uncover the kadai and check gravy consistency. If too thin, simmer uncovered for 5 more minutes.2.Sprinkle garam masala over the top and gently fold through the gravy.TIPGaram masala is added at the end to preserve its aromatic potency. - garnish
Garnish with fresh coriander leaves and serve hot.
Transfer to a serving bowl, scatter chopped coriander leaves on top. Serve immediately with steamed white rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Skin the pigeon completely before marinating — the skin turns rubbery during slow braising.
- 2Smoke the mustard oil until it just begins to smoke — this tames its raw pungency without burning.
- 3Fry the onions until deep golden brown; this builds the dark, sweet base for the masala.
- 4Stir the yogurt constantly over low heat when adding it to the masala to prevent curdling.
- 5Simmer the curry covered on the gentlest heat — pigeon meat is lean and gets tough if boiled hard.
- 6Add garam masala only at the end, off the heat, to preserve its volatile aromatics.
- 7Leftover Paaro Mangkho tastes even better the next day — store it in the fridge for up to 3 days.
Adapt it for your goals.
Duck or chicken
Substitute pigeon with bone-in duck legs or chicken thighs — increase braising time by 10–15 minutes for duck, reduce to 30 minutes for chicken. Ideal when squab isn't available.
low oilLow-oil
Reduce mustard oil to 3 tbsp total and skip the second round of oil for tempering. Sear the pigeon in 1 tbsp oil and brown onions in the remaining 2 tbsp; the gravy will be less rich but still deeply flavorful.
jain (no onion no garlic)Jain (no onion-no garlic)
Replace onions with asafoetida (hing) and use a paste of grated ginger and raw banana flowers (mocha) to mimic bulk. Omit garlic. The dish loses some depth but becomes suitable for Jain dietary restrictions.
Why this is on our healthy list.
Rich in Lean Protein
Pigeon meat is exceptionally high in protein and low in fat, making it a nutrient-dense choice for muscle repair and satiety.
Anti-Inflammatory Spices
Turmeric, ginger, and cinnamon in this dish provide curcumin and gingerol, which are known for their anti-inflammatory properties.
Probiotic from Yogurt
The yogurt in the marinade adds beneficial probiotics that aid digestion and gut health, especially when the dish is eaten fresh.
Slow-Release Carbohydrates
Potatoes provide complex carbohydrates that release energy gradually, helping maintain steady blood sugar levels.
Frequently asked questions
Yes, but reduce water to 1 cup and pressure-cook for 15 minutes after bringing to full pressure. The texture will be slightly less silky than slow braising.
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