

Steamed Basmati Rice, Assamese Fish Curry, Masoor Dal Tadka and Bengena Pitika
Aromatic fish curry, protein-packed dal, and creamy smoked eggplant mash. A soul-satisfying and gut-friendly meal!
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Perfectly spiced mutton curry with fluffy rice and fiber-rich greens. An energy-giving, soul-satisfying meal to savor!

A soul-warming mutton curry from Assam, featuring tender meat and potatoes in a light, fragrant gravy. Spiced with ginger, garlic, and green chilies, this rustic dish is a perfect comfort food, best enjoyed with steamed rice.
Serving size: 1 serving

Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.

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Serving size: 1 serving


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Perfectly spiced mutton curry with fluffy rice and fiber-rich greens. An energy-giving, soul-satisfying meal to savor!
This assamese dish is perfect for lunch. With 913.24 calories and 46.06g of protein per serving, it's a nutritious choice for your meal plan.
Marinate the mutton. In a large bowl, combine the mutton pieces with 1/4 tsp of the turmeric powder, 1/2 tsp of salt, and 1 tbsp of the ginger-garlic paste. Mix thoroughly to coat each piece. Set aside to marinate for at least 20 minutes, or up to an hour in the refrigerator.
Sauté aromatics. Heat mustard oil in a pressure cooker over medium-high heat until it just begins to smoke. Reduce the heat to medium, and add the bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until fragrant.
Caramelize onions. Add the thinly sliced onions to the cooker. Fry, stirring occasionally, for 10-12 minutes until they turn a deep golden brown. This step is crucial for the flavor of the gravy.
Cook the masala base. Add the remaining 1 tbsp of ginger-garlic paste and the slit green chilies. Sauté for 1 minute until the raw aroma disappears. Add the chopped tomatoes and cook for 5-7 minutes until they become soft and pulpy. Now, add all the spice powders: remaining turmeric, cumin powder, coriander powder, and Kashmiri red chili powder. Stir and cook for 2-3 minutes, until the oil begins to separate from the masala.
Sear the mutton. Add the marinated mutton to the pressure cooker. Increase the heat to high and sauté for 8-10 minutes, stirring frequently. Continue until the mutton is well-browned on all sides and has released its juices.
Pressure cook the curry. Add the quartered potatoes, the remaining 1 tsp of salt, and 3 cups of hot water. Stir everything well to combine. Secure the lid of the pressure cooker. Cook on high heat for 1 whistle, then reduce the heat to low and simmer for 20-25 minutes. Alternatively, cook for 5-6 whistles on medium-high heat. Turn off the heat and allow the pressure to release naturally.
Finish and serve. Once the pressure has fully released, carefully open the lid. Stir in the garam masala powder and chopped coriander leaves. Let the curry rest for 10-15 minutes for the flavors to meld. Serve hot with steamed rice.
Serving size: 1 serving
Rinse and Soak the Rice (35 minutes)
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)
Serving size: 1 serving
Prepare the Bitter Gourd
Temper the Spices (Phodon)
Sauté Vegetables
Prepare the Vegetables (8 minutes)
Combine and Season (1 minute)
Toss and Serve (1 minute)
Fry until Crisp
Finish and Serve