In my view, the current situation needs practical thinking and just following what the experts are asking for. Maintaining social distance, not stepping out, even if we are going out for an emergency, we should take a bath immediately after coming back and change our clothes, getting the previous ones cleaned. Washing hands at regular intervals and using sanitizers when outside, these are the basic mantras to protect yourself and others at this point.
Here is the recipe for Kosha Mangsho-Aloo Diye (Bengali Mutton Curry with Potatoes) which can be made easily at home. #AnybodyCanCook
Ingredients : For 4
- Mutton - 1 kg
- Sliced Onions - 500 gms
- Yoghurt - 200 gms
- Mustard Oil - 10-12 tbsp
- Bay Leaf - 3
- Dried Red Chilli - 3
- Potatoes - 4 Medium Sized (Peeled and cut each cut into 4 parts)
- Cumin Seeds - 2 tsp
- Turmeric Powder - 1.5 tsp
- Cumin Powder - 2 tsp
- Coriander Powder - 2.5 tsp
- Red Chilli Powder - As per taste
- Salt - As per taste
- Sugar - 2 tsp
- Garam Masala Powder - 2 tsp
- Ginger Paste - 2 tbsp
- Garlic Paste - 2 tbsp
- Slit Green Chillies - 6-7
- Fresh Coriander to garnish.
- Marination - Marinade mutton with curd, turmeric powder, ginger garlic paste and salt as per taste. Cover it with a cling film and leave aside for at least 6 hours. (Overnight gives best results).
- Heat a wok, add mustard oil to it and let the oil get smoking hot. Lower the heat to medium and gently add cumin seeds, dried red chillies and bay leaves to temper.
- After a min, add sliced onion and sugar and let the onions get brown.(Sugar helps in browning and also adds a sweet bengali tinge to the dish)
- Add the remaining powdered spices and keep stirring continuously so that the spices do not burn.
- Next, increase the heat and add the whole marinated mutton into the pot and keep stirring.
- After about 5 mins, lower the heat to medium, cover the mutton with a lid and let it cook along with the onions and the spices for about 30 mins. Keep stirring at regular intervals and don't let the gravy stick into the pan from below.
- The next 1 hour calls for patience. Lower the heat, cover the mutton and let it cook slowly, as it brings out the best taste. Keep adding some amount of water and stir at regular intervals if it sticks below.
- In the meantime, heat another pan, add some mustard oil to it, and fry the potatoes golden brown coated with a 1/2 tsp of turmeric and salt as per taste.(Do not cook completely)
- After the mutton cooks for about half an hour, add the potatoes into it. After about 45 mins, add slit green chillies and garam masala and continue cooking for the next 15 mins.
- Check on the salt and the doneness of the mutton. Do not overcook.
- Finish and garnish with coriander leaves
- Served best with Luchi(Maida Puri)