Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
800 gm mutton (with bone)/goat meat cut into desired sized pieces; 150 gm yogurt; 2 big-sized onions chopped; 2 tbsp garlic paste; 10 pieces almond (soaked in water); 100 gm ghee (clarified butter).

  • ½ tsp whole cumin
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp kashmiri red chili powder
  • 10 pieces green cardamom
  • 10 pieces cloves
  • 1 black cardamom
  • ½ tsp bengali garam masala powder (cinnamon, cardamom and clove).
  • ½ tsp black pepper powder
  • Salt to taste
  • Sugar to taste.

  1. Peel the almonds and keep aside.
  2. Heat oil in a pan. Deep fry the onions until dark brown. Take it out of the pan. Let it cool first.
  3. Make a paste of fried onion and keep aside.
  4. Take another pan and put the mutton in it. Add yogurt, garlic paste, red chili powder, kashmiri red chili powder, turmeric powder, black pepper powder and whole cumin. Mix well using your hand.
  5. Now put the pan on the oven and turn on the heat.
  6. Add ghee, green cardamom, black cardamom and cloves. Mix well.
  7. Put a lid on it and allow it to cook on low flame until the meat is tender [open the lid after every 10 minutes and stir, so that it doesn't stick on the button of the pan].
  8. Open the lid, add salt and sugar. Mix well.
  9. Add the onion paste along with peeled almonds and mix well. Cook it on low flame for about 10 minutes more with the lid on.
  10. Open the lid, adjust the taste of salt and sugar. Sprinkle some garam masala powder
  11. Turn off the heat and rest it for 5 minutes.
  12. Serve hot with kulcha/butter nun.


  • Don't add water in it. 
  • Don't use any oil. Cook it with ghee only.
  • For more gravy, add some more ghee.
  • Add some sugar while frying the onions. It will give the onions a nice color.

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