Panthar Jhol (Simple Mutton Curry)

Wonderfully delicious mutton curry with very less oil. Ideal for a Sunday Lunch during Summer months.



  • Mutton – 500 gms
  • Potato – 4, halved
  • Onion Paste – 2 tbsp.
  • Garlic Paste – 1 tsp
  • Ginger Paste – 1 tsp
  • Green chilli Paste – 1 tsp
  • Onion Chopped – 1
  • Salt, Turmeric – as required
  • Sugar – 1 tsp
  • Bayleaves – 1, whole red chilli – 1, whole garam masala – 2-3
  • Mustard Oil – 2 tsp ONLY

Marinate the mutton pieces with Onion, Garlic and Ginger paste, salt and turmeric and keep aside for 1 hour.

Pressure cook the marinated mutton with 2 cups of water till soft.  Fry the potato halves with salt and turmeric till golden brown.

Heat 1 tsp oil in a pan and fry the bayleaves, red chilli and garam masala for 30 seconds.

Add sugar and get it caramelized.  Then add the chopped onion and fry lightly. Add ginger garlic paste, green chilli paste, turmeric and salt, tomato ( optional ) and continue frying. Since very less oil is used, you may have to sprinkle some water occasionally to avoid the masalas getting burnt.

Add the boiled mutton pieces ( reserve the liquid)  to this masalas and stir fry for a minute or so.
Now add the reserved liquid and let it boil. Add the fried potatoes at this point.
Once potatoes are boiled, check the seasoning. Add the whole green chilles and keep covered.

Serve with plain rice.