Murgir Jhol is liberally seasoned with turmeric, garlic, onions, and grated ginger. Potatoes are added to the stew as a thickening agent. Tomatoes are also added to impart the dish with a reddish color which is preferred by the people of Bengal. Sunday's lunch menu is not complete without "Murgir Jhol".
Sign up our newsletter
Sign up for our e-mail newsletter and we'll pop up in your inbox with delicious recipe inspiration, tips and tricks, and lots more ways to eat thoughtfully and roam around joyfully.