Peel the potato and cut into big chunks. Sprinkle ½ teaspoon salt and ¼ teaspoon turmeric and give a massage. Keep it aside while you prep rest of the things.

Thinly slice the onion. Finely chop the garlic and ginger. If you want spicy curry, finely chop the green chili. If you want the curry mildly spiced, then leave the green chili whole to be added later.

In a bowl add the spice powder along with rest of the turmeric powder. Pour little water and give a whisk.

Place a heavy bottom pan in medium heat. Pour the mustard oil and let it reach a smoking point. You should see smoke coming out of the pan.

Carefully add the potato chunks and cook for 2 minutes. Then remove it and keep aside to be used later.

To the same pan, add the sugar to the hot oil. This helps to add a gorgeous color to the dish. Add the whole spices and stir around for few seconds.

Scatter the onion, garlic, ginger along with 1 teaspoon salt. Brown the onion for about 10 minutes then add the spice paste. Stir it around for 3 minutes.

Add the mutton cubes and cook for 5 minutes.

Whisk the yogurt until it’s smooth and add it to the pan. Mix it around.

Add the potatoes, pour 5 cups water and 1 teaspoon salt. At this point, you can transfer it to a Instapot or pressure cooker and pressure cook. Or cover the pot and let it slow cook for about 1 hr or until the meat is cooked through.

Finally add the whole green chili if you haven’t added it before. Sprinkle the Bengali Gorom Moshola and cook for 5 minutes.

Enjoy it warm with steamed white rice!