Mutton Curry

Mutton Curry or Pathar Mangsho as the Bengalis call it is a very favourite of all the bengali household. We love to have this for any special occasion. Not only so even on sundays and holidays we love to have mutton curry! Well this is a very basic bengali mutton curry that I am talking about today. It is cooked with little improvisations in every household and there is no hard and fast rule as mutton cooked in any way tastes good.This is how I do it:
Mutton Curry cut: 500 grams
Tomatoes: 3-4 medium sized  ( one may use curd), pureed
Onions, chopped: 3-4 medium sized
Ginger paste:1 tbs
Garlic paste: 1 tbs
Red chilly powder: 1/2 tsp
Haldi/ Turmeric powder : 1/2 tsp
Jeera/Cumin powder : 1 tsp
Dhania/ Coriander powder: 1 tsp
Bay Leaves/ Tej patta: 1
Garam Masala powder : 1/2 tsp
Salt to taste
Oil : 4-5 Tbs
Heat oil.Add the bay leaf.Then Fry the chopped onions till brown and add the ginger - garlic paste. Now add the mutton pieces and cook for around 10 mins . After this add the pureed tomatoes and cook for around 12 to 15 minutes. Add turmeric, cumin, coriander red chilly and the garam masala  powder and cook for a couple of minutes. Add salt to taste.Now add a cup of hot water to this depending on the amount of gravy you want. Now, in a pressure cooker cook this till done. ( I usually go for 2 whistles and then reduce the flame till the next whistle is ready. Extinguish the flame at this stage and let the steam normalise on its own. ) . The curry is now ready to be served with steamed rice, Rotis/ Chappatis or parathas.