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Mangshor Doodh Korma By Ananya Banerjee

Oct 09, 2018







On the auspicious occasion of Durga Puja, prepare a traditional shahi Bengali mutton dish called Mangshor Doodh Korma. Creamy mutton is blended with a spicy green chili and coconut paste made in Emami Healthy & Tasty kachchi Ghani Mustard Oil which is rich in vitamins A, D & E. So pair this rich Mutton Korma with your favourite kind of bread to start your Durga Pooja celebrations off right.


    500 gms mutton cut into pieces
    1 cup milk
    ½ cup cream
    4 tbsp poppy seed paste
    1 cup coconut grated and made into a paste
    1 tbsp green chili paste
    1 tbsp ginger paste
    2-3 bay leaves
    1 tsp Kashmiri red chili powder
    ½ cup raisins
    10-12 fried cashews
    1 tsp shah-jeera
    4 tbs rice bran oil



– Pressure-cook mutton in milk, cream, poppy seed paste and bay leaves. Separate mutton from the stock. Keep both aside.

– Heat oil in a pan. Add shah jeera, sauté and add ginger and green chili paste. saute well add salt and sugar to taste. Add boiled mutton and keep frying till oil separated from the sides of the masala.

– Sprinkle garam masala powder, coconut paste, raisins, and reserved stock. Cook till the gravy thickens. Garnish with fried cashew.

About Ananya BanerjeeFollow On


Ananya is a successful home chef, cookbook author, food stylist and consultant. She is known for her unique pop-ups that focus on Ethiopian as well as Bengali and Odisha food. Ananya-r Rannaghor is her tribute to lost and rare recipes of her home state.

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