Khashir Mangsho from West Bengal, India | Best Indian Food Blog | Mutton recipe

Khashir Mangsho from West Bengal, India | Best Indian Food Blog | Mutton recipe
Khashir Mangsho from West Bengal, India | Best Indian Food Blog | Mutton recipe

Location: West Bengal.

Preference: Non-Veg.

Ingredients: Onion. Tomato, Potato, Ginger, Garlic, Dry Red Chilli, Clove, Cardamom, Cinnamon, Khashir Mangsho (Mutton), Turmeric Powder, Bay Leaves, Salt, Mustad Oil.

Recipe at a Glance:

Step 1: Chop onion, tomato and peel off potato.

Step 2: Make a paste of ginger, garlic, dry red chilli and onion.

Step 3: Make a paste of clove, cardamom and cinnamon.

Step 4: Marinate chopped khashir mansho with turmeric powder, ginger-garlic-chilli-onion paste, chopped tomato, bay leaves, salt, mustard oil and keep it for 2 hours.

Step 5: Fry peeled off potato with turmeric powder and salt, keep aside.

Step 6: Fry chopped onion.

Step 7: Add marinated khashir mangsho, turn and fry.

Step 8: Add fried potato, turn and fry.

Step 9: Add little bit of water, turn and fry.

Step 10: Add water, turn and cook with cover.

Step 11: Add cinnamon-cardamom-clove paste, turn and cook. Video Help

It’s ready to serve, let’s taste.

Discovering all Indian food. We have been wandering around the country since 1999 looking for food. We visit 28 states and 8 Union Territories in India. We have dedicated our lives to bringing all the Indian food together in a blog. And all of that is being documented here on the Best Indian Food Blog.

Hold our hands and cooperate to make this historic journey a success!

India is a diverse country in the world, where food culture changes every 20 km. We are lucky to have discovered over 73,000 foods, tasted over 10,000 foods, managed to cook over 8,000 foods and still working. Claims the world’s largest food collection.

Our first post was on 25th October 2018, approximately 23 50 of +5:30. The same day Best Indian Food Blog starts the historical journey to the future. And after 114 days we have joined video blogging on 16 February 2019 but first post shared with you on 25 August 2019.

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