

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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Melt-in-mouth Mangshor Jol with protein-packed dal - classic comfort food, perfectly spiced!

Tender, fall-off-the-bone mutton and soft potatoes simmered in a rich, soupy gravy, fragrant with mustard oil and whole spices. This beloved Bengali classic, Mangshor Jhol, is the heart of a perfect Sunday lunch.
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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A simple and delicious North Indian stir-fry where tender okra is cooked with onions, tomatoes, and aromatic spices. This popular side dish comes together quickly and is perfect with roti or dal. No more slimy okra!
Serving size: 1 serving


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Melt-in-mouth Mangshor Jol with protein-packed dal - classic comfort food, perfectly spiced!
This assamese dish is perfect for dinner. With 1334.56 calories and 78.06g 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 yogurt, 1 tbsp ginger paste, 1 tbsp garlic paste, 1/2 tsp turmeric powder, and 1 tsp Kashmiri red chili powder. Mix thoroughly to coat each piece. Cover and let it marinate for at least 1 hour at room temperature, or up to 4 hours in the refrigerator.
Prepare Potatoes and Aromatics: Heat the mustard oil in a pressure cooker or a heavy-bottomed pot (like a Dutch oven) over high heat until it's shimmering and just begins to smoke. Reduce the heat to medium, carefully add the potato quarters, and fry for 5-7 minutes until they are golden brown on all sides. Remove with a slotted spoon and set aside.
Temper the Spices: In the same oil, add the sugar and let it caramelize for about 30 seconds; this will give the curry a rich, deep color. Immediately add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves. Sauté for another 30-40 seconds until they release their aroma.
Sauté Onions and Masala Base: Add the sliced onions to the pot. Cook on medium heat, stirring frequently, for 12-15 minutes until they turn a deep golden brown. Add the remaining 1 tbsp ginger paste and 1 tbsp garlic paste, and sauté for 2 minutes until the raw smell is gone.
Cook the Mutton (Koshano): Add the marinated mutton to the pot. Increase the heat to medium-high and sear the pieces for 5-7 minutes. Now, add the remaining 1/2 tsp turmeric powder, 1 tsp Kashmiri red chili powder, cumin powder, and coriander powder. Mix well. Reduce the heat to medium-low and begin the 'koshano' process. Cook the mutton, stirring every few minutes, for 20-25 minutes. The masala will darken, and you'll see oil separating from the mixture at the sides of the pot. This step is crucial for developing flavor.
Add Tomatoes and Pressure Cook: Stir in the tomato puree and slit green chilies. Continue to cook for another 5-7 minutes until the oil separates once more. Add the fried potatoes and salt. Pour in 3 cups of hot water and stir everything together, scraping the bottom of the pot.
Finish and Rest: Turn off the heat. If using a pressure cooker, allow the pressure to release naturally. Open the lid and check if the mutton is fall-off-the-bone tender. Gently stir in the garam masala powder and ghee. Cover the pot again and let the curry rest for at least 10-15 minutes. This allows the flavors to meld beautifully. 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
Pressure Cook the Dal
Prepare the Tadka (Tempering)
Prepare the Okra: Wash the okra and pat it completely dry with a kitchen towel. This step is crucial to prevent sliminess. Trim the top and tail, then chop the okra into 1-inch thick rounds.
Sauté the Okra: Heat 2 tablespoons of oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Add the chopped okra and stir-fry for 8-10 minutes, stirring occasionally. Cook until the okra is tender, lightly browned, and the sticky texture is gone. Remove the cooked okra from the pan and set it aside.
Create the Masala Base: In the same pan, add the remaining 1 tablespoon of oil. Once hot, add the cumin seeds and let them sizzle for 30 seconds. Add the sliced onions and sauté for 4-5 minutes until they turn soft and translucent. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.
Cook Tomatoes and Spices: Add the chopped tomatoes to the pan and cook for 3-4 minutes until they become soft and mushy. Now, add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the masala for 2-3 minutes, until oil begins to separate from the sides.
Combine and Finish: Return the fried okra to the pan with the masala. Gently toss everything together to coat the okra evenly. Sprinkle the amchur powder and garam masala on top, give it a final mix, and cook uncovered for 2 more minutes.
Garnish and Serve: Garnish with freshly chopped coriander leaves. Serve the Bhindi Bhaji hot with roti, paratha, or as a side dish with dal and rice.
Combine and Simmer
Garnish and Serve