This rich and flavorful Bengali Mutton Curry with Potatoes is a timeless dish, slow-cooked in mustard oil with warm spices and golden fried potatoes. The marinated mutton turns tender and succulent, while the freshly ground special masala lends a deep, distinctive aroma. Rustic and comforting, this curry is best enjoyed with steamed rice or Indian breads. Reminiscent of the old-style railway mutton curry, it carries a traditional charm—and the mustard oil is absolutely essential, as it gives the dish its unmistakable character.

Ingredients:

For Marination

• Mutton – 1 kg
• Yogurt/Curd – 3 Tbsp
• Ginger Paste – 2 tsp
• Garlic Paste – 2 tsp
• Red Chili Powder – ½ tsp
• Turmeric Powder – ½ tsp
• Mustard Oil – 2 Tbsp
• Salt – 1 tsp

For the Curry

• Potatoes – 4 to 5 Quartered
• Onions (sliced) – 2 medium
• Ginger Paste – 2 tsp
• Garlic Paste – 2 tsp
• Tomato (chopped) – 1-2 medium
• Kashmiri Red Chili Powder – 1 Tbsp
• Turmeric Powder – ½ tsp
• Red Chili Powder – ½ tsp
• Green Chilies – 3 to 4, slit
• Garam Masala Powder – ½ tsp
• Salt – to taste
• Sugar – a pinch
• Ghee – 1 Tbsp
• Mustard Oil – 3-4 Tbsp

Special Masala (to be dry roasted and ground)

• Cumin Seeds – 1 tsp
• Fennel Seeds – ½ tsp
• Coriander Seeds – 1 tsp
• Black Peppercorns – 1 tsp

For Tempering:

• Green Cardamom – 5 to 6
• Dry Kashmiri Chilies – 2 to 3
• Black Cardamom – 1
• Cinnamon Stick – 1 inch
• Cloves – 4 to 5
• Bay Leaves – 2
• Mace (Javitri) – a small strand

Method

1. Marinate the Mutton
   • Combine mutton with yogurt, ginger paste, garlic paste, chili powder, turmeric, mustard oil, and salt. Mix well. Cover and let it marinate overnight in the fridge for best results, or at least 30 minutes to 1 hour.
2. Prepare the Potatoes
   • Peel the potatoes, rub them with turmeric and salt. Heat mustard oil in a pan and fry the potatoes until golden brown. Remove and set aside.
3. Make the Masala Base
   • In the same oil, add the tempering spices (bay leaves, dry red chilies, green and black cardamom, cinnamon, cloves, and mace). Sauté until fragrant.
   • Add the sliced onions and cook until golden brown.
   • Stir in ginger paste and garlic paste. Sauté until the raw aroma fades.
   • Add chopped tomatoes, salt, Kashmiri red chili powder, turmeric, and a splash of water. Cook until the tomatoes soften and the masala releases oil.
4. Cook the Mutton
   • Add the marinated mutton to the masala. Mix well, cover, and cook for 30 minutes on low heat (adding water as needed).
5. Prepare the Special Masala
   • Dry roast cumin, fennel, coriander, and black peppercorns. Cool slightly, then grind into a fine powder.
6. Finish the Curry
   • Once the mutton is cooked, add the ground masala, slit green chilies, fried potatoes, and a little water.
   • Simmer gently until the flavors meld. Cover and cook on low heat for about 30-40 minutes.
   • Finally, stir in garam masala and a spoonful of ghee for richness.
   • Enjoy hot with steamed rice, pulao, or Indian breads.