A rustic and soul-soothing chicken curry from Odisha, featuring tender chicken and potatoes simmered in a light, aromatic gravy. This authentic homestyle dish is a staple in Odia cuisine, traditionally enjoyed with hot steamed rice.
Prep20 min
Cook45 min
Servings4
Serving size: 1 serving
429cal
27gprotein
28gcarbs
25g
Ingredients
500 g Chicken (bone-in, curry cut pieces)
2 medium Potato (peeled and quartered)
2 medium Onion (1 finely chopped, 1 roughly chopped for paste)
A fragrant Bengali-style fried rice made with leftover rice, assorted vegetables, and aromatic whole spices. This simple, one-pot comfort food, lightly sweetened and enriched with ghee, is a beloved classic in Bengali homes.
A comforting one-pot lentil and vegetable stew from Odisha. This wholesome dish combines toor dal with a medley of vegetables, seasoned with a unique five-spice tempering and a hint of roasted coconut.
Aromatic, protein-packed Kukuda Jhola & fiber-rich Dali – a perfectly spiced, soul-satisfying lunch!
This odia dish is perfect for lunch. With 1615.6 calories and 56.300000000000004g of protein per serving, it's a nutritious choice for your meal plan.
fat
Cinnamon Stick
3 Green Cardamom Pods (lightly crushed)
4 Cloves
0.75 tsp Turmeric Powder (divided)
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
0.75 tsp Garam Masala
1.5 tsp Salt (divided, adjust to taste)
2.5 cup Hot Water
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate Chicken & Prepare Potatoes
In a mixing bowl, combine the chicken pieces with 1/4 tsp of turmeric powder and 1/2 tsp of salt. Mix well to coat evenly and set aside to marinate for 15-20 minutes.
While the chicken marinates, heat 2 tbsp of mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Add the quartered potatoes and fry for 5-7 minutes, turning occasionally, until they are golden brown on all sides. Remove with a slotted spoon and set aside.
2
Prepare the Masala Paste
In a blender, combine the roughly chopped onion, ginger, garlic cloves, and green chilies.
Blend to a smooth paste. You can add a tablespoon of water if needed to help it blend.
3
Sauté Aromatics and Build the Curry Base
In the same pan, add the remaining 2 tbsp of mustard oil and heat over medium flame. Add the bay leaf, cinnamon stick, crushed green cardamom pods, and cloves. Sauté for about 30 seconds until fragrant.
Add the finely chopped onion and cook for 6-8 minutes, stirring frequently, until it turns soft and golden brown.
Add the prepared onion-ginger-garlic paste and cook for 5-6 minutes, stirring continuously, until the raw smell disappears and the paste starts to brown.
Stir in the tomato puree and cook for another 5-7 minutes until the mixture thickens and oil begins to separate from the masala.
4
Cook the Chicken
Add the remaining 1/2 tsp turmeric powder, red chili powder, coriander powder, and cumin powder. Sauté for 1 minute until the spices are aromatic.
Add the marinated chicken pieces to the pan. Increase the heat to high and sear the chicken for 5-7 minutes, stirring to coat it well with the masala, until it's lightly browned on all sides.
5
Simmer the Curry
Return the fried potatoes to the pan. Pour in 2.5 cups of hot water and add the remaining 1 tsp of salt. Stir everything together well.
Bring the curry to a rolling boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender, and the potatoes are soft.
The gravy or 'jhola' should be relatively thin, which is characteristic of this dish.
6
Garnish and Serve
Turn off the heat. Stir in the garam masala powder.
Garnish with freshly chopped coriander leaves.
Let the curry rest for at least 5-10 minutes to allow the flavors to meld before serving.
Serve hot with steamed rice.
873cal
17gprotein
169gcarbs
13gfat
Ingredients
4 cup Basmati Rice (cooked, preferably day-old and refrigerated)
3 tbsp Ghee
1 medium Potato (peeled and finely diced)
1 medium Carrot (finely diced)
1 cup Cauliflower (cut into small florets)
0.5 cup Green Peas (fresh or frozen)
2 tbsp Cashew Nuts (halved, optional)
2 tbsp Raisins (optional)
2 piece Bay Leaf
1 inch Cinnamon Stick
4 piece Green Cardamom (lightly crushed)
4 piece Cloves
1 tsp Ginger Paste
1.5 tsp Sugar (adjust to taste)
1 tsp Salt (adjust to taste)
Instructions
1
Prepare Rice and Vegetables
If using day-old rice, gently break up any large clumps with a fork or your hands. Set aside.
Ensure all vegetables (potato, carrot, cauliflower) are chopped into small, uniform cubes for even cooking.
2
Sauté Nuts and Vegetables
Heat 2 tbsp of ghee in a large kadai or wok over medium heat.
Add the optional cashew nuts and raisins. Sauté for 1-2 minutes until the cashews are golden and the raisins plump up. Remove with a slotted spoon and set aside.
In the same ghee, add the diced potatoes and cauliflower. Sauté for 4-5 minutes until they are tender-crisp and have light brown spots.
Add the diced carrots and cook for another 3 minutes. Finally, add the green peas and cook for 1-2 minutes more.
Remove all the cooked vegetables from the pan and set them aside with the nuts and raisins.
3
Temper the Spices (Tadka)
Add the remaining 1 tbsp of ghee to the same pan over medium heat.
Rinse the toor dal thoroughly under running water until the water runs clear.
Soak the dal in sufficient water for 30 minutes, then drain completely.
Wash and chop all the vegetables (pumpkin, potato, raw banana, brinjal) into 1-inch cubes.
2
Pressure Cook the Dalma
In a pressure cooker, combine the drained dal, all chopped vegetables, chopped tomato, grated ginger, turmeric powder, and salt.
Pour in 4 cups of fresh water and give it a good stir.
Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 15 minutes, until the dal is completely soft.
Allow the pressure to release naturally before opening the cooker.
3
Prepare Garnish and Tempering (Chhunka)
While the dal is cooking, place the grated coconut in a small, dry pan. Roast over low heat for 2-3 minutes until it's lightly golden and aromatic. Set aside.
In the same pan or a separate tadka pan, heat the ghee over medium heat.
Once hot, add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant and sizzle.
Add the ginger paste and cook for another 30 seconds, stirring constantly to prevent it from burning.
4
Combine and Stir-fry
Add the cooked rice to the pan with the tempered spices. Sprinkle salt and sugar over the rice.
Gently toss and fold the rice with the spices for 2-3 minutes, ensuring the grains are well-coated and heated through. Be careful not to break the rice grains.
Add the fried vegetables, cashews, and raisins back into the pan.
Continue to toss everything together gently for another 2 minutes until well combined and uniformly hot.
5
Serve
Turn off the heat. Serve the Bhaja Bhaat hot, either on its own or with a side of cucumber raita or a simple curry.
Add the bay leaf and dried red chillies. Sauté for 30 seconds.
Add the pancha phutana and allow the seeds to crackle and splutter, which should take about 30-45 seconds.
Finally, add the hing, give it a quick stir for 5 seconds, and immediately turn off the heat to prevent it from burning.
4
Combine and Finish
Open the pressure cooker. Using the back of a ladle, gently mash some of the dal and vegetables against the side of the pot to create a creamy, cohesive texture.
Pour the hot tempering (chhunka) over the cooked dalma.
Add the roasted coconut and freshly chopped coriander leaves.
Stir everything together well. Place the cooker back on low heat and let the dalma simmer for 2-3 minutes to allow the flavors to meld beautifully.
Check for seasoning and add more salt if needed. Serve hot with steamed rice.
