Aloo Ghost (Spicy Mutton Curry with Potato)

It is a rare occasion when except Bengalis, mutton are cooked with potatoes. In some Parsi cuisine, vast usages of potatoes are found. But while our Madhya Pradesh trip, once I tasted this unique mutton curry where there was a perfect blend of sweet-sour-heat. When we ordered this curry with simple steamed rice, we were on anticipation that it will be our very own ‘Mangsher Jhol’ (Bengali Style Mutton Curry with Potato) but with a big surprise, it was a nice spicy mutton curry with perfect blend of regular spices. I have used the spices according to our taste bud you may change according to your preference. I have used tamarind paste but I feel that cocum will also give a nice flavour with sourness. Next time I’ll definitely try this with cocum. Till then try my style ‘Aloo Ghost’.


  • Mutton – 1 kg
  • Potato – 4 big (Cut into quarters or halves)
  • Onion – 5 big
  • Garlic – 10-12 cloves
  • Ginger – 2”
  • Tomato – 4 (Blanched and pureed)
  • Turmeric Powder – 1 ½ tsp
  • Bay Leaf – 2-3
  • Red Whole Chilli – 2
  • Tamarind Paste – 1 Tbsp
  • Jaggery – 1 tsp
  • Oil – 4-5 Tbsp
  • Salt – To taste
  • Chopped Coriander Leaves – To garnish

For preparing the Masala Paste:

  • Poppy Seed – 2 Tbsp
  • Cinnamon – 2”
  • Cloves – 4-5 pcs
  • Black Peppercorn – 1 Tbsp
  • Black Cardamom – 2
  • Cumin Seed – 2 tsp
  • Dry Red Chilli – 5-6 pcs
  • Grated Fresh Coconut – ¾ cup


  1. Wash the mutton pieces. Drain the excess water and keep aside.
  2. Wash the potatoes. Peel them and cut them into quarters or in halves (if the potatoes are small in size)
  3. Grind the onions, garlic and ginger to a smooth paste using a grinder.
  4. Heat oil in a pressure cooker and temper the oil with bay leaf and dry whole chilli. Add onion-ginger-garlic paste and fry until golden brown.
  5. While the onion paste is cooking get the masala paste ready. Heat 1 tsp oil in a pan and roast all the masala paste ingredients and grind them along with the coconut and keep aside.
  6. Add the tomato puree to the fried onion and cook until oil start appearing on sides.
  7. Add turmeric powder and mutton and sauté in the masala for about 10-12 minutes on low medium heat.
  8. Now add potatoes, ground coconut-masala paste, tamarind paste, jiggery and 2 cups of water.
  9. Adjust salt and cook until done. It takes 2 whistle on high heat then 10-15 minutes on low heat. Leave the cooker to release the pressure naturally.
  10. Garnish with coriander leaves and serve.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s