Bihari Arna, Mutton Jhola and Bhendi Bhaja

Ingredients

• 500 g Mutton (bone-in, curry cut)
• 2 pcs Potato (medium, peeled and halved)
• 2 pcs Onion (medium, thinly sliced)
• 2 tbsp Ginger Garlic Paste
• 2 pcs Tomato (medium, pureed)
• 4 tbsp Mustard Oil
• 2 pcs Bay Leaf
• 1 inch Cinnamon Stick
• 4 pcs Green Cardamom
• 4 pcs Cloves
• 1 tsp Turmeric Powder
• 1.5 tsp Red Chilli Powder (adjust to taste)
• 2 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1.5 tsp Salt (or to taste)
• 1 tsp Garam Masala
• 3 cup Hot Water
• 3 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Sauté Aromatics & Brown Onions

   • Heat mustard oil in a pressure cooker over medium-high heat. Once it's lightly smoking, reduce the heat to medium.
   • Add the bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant.
   • Add the thinly sliced onions and fry for 8-10 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the curry's color and flavor.
2. 2

   Cook the Masala Base

   • Add the ginger-garlic paste and cook for 2-3 minutes until the raw aroma disappears.
   • Stir in the tomato puree, turmeric powder, red chilli powder, coriander powder, and cumin powder.
   • Mix everything well and cook the masala for 7-8 minutes, stirring occasionally. Continue until the masala thickens and you see oil separating from the sides.
3. 3

   Sear the Mutton

   • Add the mutton pieces to the cooker and increase the heat to high.
   • Sauté for 5-7 minutes, stirring continuously, until the mutton is well-seared and browned on all sides. This helps to lock in the juices.

Ingredients

• 500 g Okra (Also known as Bhendi or Bhindi. Must be fresh and tender.)
• 3 tbsp Mustard Oil (Provides the authentic Bengali flavor.)
• 1 tsp Panch Phoron (A Bengali five-spice blend.)
• 2 pcs Green Chili (Slit lengthwise. Adjust quantity based on spice preference.)
• 0.5 tsp Turmeric Powder (Adds color and earthy flavor.)
• 0.75 tsp Salt (Adjust to taste. Add at the end of cooking.)

Instructions

1. 1

   Prepare the Okra (10 minutes)

   • Wash the okra thoroughly under cool running water.
   • Pat them completely dry with a clean kitchen towel. This is the most critical step to prevent sliminess.
   • Trim off the top stem and the bottom tip of each okra.
   • Cut the okra into 1/2-inch thick rounds.
2. 2

   Temper the Spices (2 minutes)

   • Heat mustard oil in a wide, heavy-bottomed pan or kadai over medium-high heat until it is fragrant and just begins to smoke.
   • Reduce the heat to medium. Carefully add the panch phoron and let the seeds crackle and splutter for about 30 seconds.
   • Add the slit green chilies and sauté for another 15-20 seconds until they blister slightly.
3. 3

   Fry the Okra (10-12 minutes)

   • Add the cut okra to the pan, spreading it into a single layer as much as possible.
   • Stir gently to coat the okra with the tempered oil and spices.
   • Cook uncovered over medium to medium-high heat for 10-12 minutes, stirring every 2-3 minutes.
   • Avoid over-stirring, as this can break the okra. Allow it to sit and crisp up between stirs.
   • Continue cooking until the okra is tender, crispy, and has light brown spots.
4. 4

   Season and Serve (1 minute)

   • Once the okra is perfectly cooked and crispy, add the turmeric powder and salt.
   • Gently mix everything together and cook for one more minute to cook out the raw flavor of the turmeric.
   • Turn off the heat and serve immediately with hot rice and dal.