Kathaler Bichi Diye Gorur Mangsho is one of the most beloved traditional Bangladeshi beef dishes, cherished for its rich flavor, tender meat, and creamy jackfruit seeds. This classic homestyle curry has been enjoyed for generations, especially during the jackfruit season when fresh jackfruit seeds are widely available. It is a comforting family favorite that brings authentic Bengali flavors to the dining table.
Fresh beef is marinated with aromatic spices, ginger, garlic, onions, and traditional seasonings to create a deep, flavorful base. The jackfruit seeds (Kathaler Bichi) are peeled, cleaned, and cooked together with the beef, allowing them to absorb the rich gravy while adding their unique nutty taste and soft, buttery texture. Slow cooking enhances the natural flavors, resulting in tender beef and a thick, aromatic curry that is both hearty and satisfying.
Enjoy this traditional Kathaler Bichi Diye Gorur Mangsho with steamed rice, pulao, khichuri, roti, paratha, or naan for a complete and comforting meal. It is an excellent choice for family lunches, weekend dinners, festive gatherings, and special occasions, offering the authentic taste of Bangladeshi home cooking.
Looking for an authentic and flavorful Kathaler Bichi Diye Gorur Mangsho recipe? Follow our step-by-step recipe to prepare this delicious traditional beef curry at home with ease.
Kathaler Bichi Diye Gorur Mangsho
Ingredients
- 1 cup oil
- 2 cup chopped onion
- 2 tsp ginger paste
- 1/2 tsp garlic paste
- 1/2 tsp cumin powder
- water as needed
- 1 tsp chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- salt as per taste
- 1 kg beef
- 1/4 tsp nutmeg powder
- 1/4 tsp mace powder
- 2 pcs cinnamon
- 4 pcs cardamom
- 3 pcs bay leaves
- 8 pcs green chili
- 1 cup chopped jackfruit seed
- 1 tsp fried cumin powder
Instructions
- Place your cooking pan over medium heat and pour 1 cup cooking oil. Allow it to heat up for a few moments
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- Add the finely sliced 2 cup onions into the hot oil. Stir and fry them until they become translucent and slightly soft
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- Once the onions are softened, add your 2 tsp ginger paste, 1/2 tsp garlic paste, 1/2 tsp cumin powder stir well.
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- Add little water
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- Add dry powdered spices such as 1 tsp chili powder 1/2 tsp turmeric powder, 1/2 tsp coriander powder, salt as per taste and add little water stir well
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- Add the raw 1 kg beef pieces directly into the spice and onion base
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- Cover the pan with a lid and let it cook for 5 minutes to seal the meat
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- Add 1/4f tsp nutmeg powder, 1/4 tsp mace powder, 2 pcs cinnamon, 4 pcs cardamom, 3 pcs bay leaves stir well
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- Cover the pan again with the lid and let the meat simmer slowly for 50 minutes until tender
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- Uncover the pan once the gravy has thickened add 8 pcs green chilies.
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- Add 1 cup chopped jackfruit seed and stir well
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- Add water as needed
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- Cover the pan with the lid once more and let it cook for 10 minutes to allow the flavors from the green chilies to meld into the curry base
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- Uncover the pan and add 1 tsp fried cumin powder
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- Stir in the spices and simmer for 1 minute until thick, then turn off the heat
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Video
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