A rustic and soulful mutton and potato curry from Odisha, featuring tender, bone-in mutton and soft potatoes simmered in a light, aromatic gravy. This comforting dish, traditionally prepared with mustard oil and a blend of whole and ground spices, is a staple in Odia households and pairs perfectly with steamed rice for a quintessential East Indian meal.
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.
Aromatic, protein-packed mutton and potato curry with fluffy rice. Classic comfort food that's energy-giving!
This odia dish is perfect for lunch. With 1327.4 calories and 55.69g of protein per serving, it's a nutritious choice for your meal plan.
fat
Green Cardamom
(lightly crushed)
4 pcs Cloves
1 tsp Turmeric Powder
1.5 tsp Red Chili Powder (adjust to taste)
1 tbsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala Powder
1.5 tsp Salt (adjust to taste)
3 cups Water (hot)
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces, whisked curd, 1 tbsp of ginger-garlic paste, 0.5 tsp turmeric powder, 0.5 tsp red chili powder, and 0.5 tsp salt.
Mix thoroughly with your hands to ensure each piece of mutton is evenly coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for best results, refrigerate for 2-4 hours.
2
Fry the Potatoes
Heat 2 tbsp of mustard oil in a pressure cooker over medium-high heat. Wait until it becomes very hot and you see faint smoke, which reduces its pungency.
Carefully add the quartered potatoes. Fry them, stirring occasionally, for about 4-5 minutes until they develop a light golden-brown crust on all sides.
Using a slotted spoon, remove the potatoes from the cooker and set them aside for later.
3
Prepare the Masala Base
In the same pressure cooker, add the remaining 2 tbsp of mustard oil. Let it heat up.
Add the whole spices: bay leaves, cinnamon stick, crushed green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
Add the sliced onions and a pinch of salt. Cook, stirring frequently, until the onions turn a deep golden brown. This is a crucial step for flavor and will take about 8-10 minutes.
4
Cook the Spices
Add the remaining 1 tbsp of ginger-garlic paste and sauté for 1 minute until the raw aroma disappears.
Add the tomato puree. Cook for 5-7 minutes, stirring often, until the mixture thickens and you see oil separating from the masala at the edges.
Add the powdered spices: remaining 0.5 tsp turmeric powder, 1 tsp red chili powder, coriander powder, and cumin powder. Stir well and cook for another minute until fragrant.
5
Sauté (Bhuna) the Mutton
Add the marinated mutton to the cooker along with all the marinade.
Increase the heat to high and sauté the mutton for 10-12 minutes. Stir frequently, scraping the bottom of the cooker.
Continue this process, known as 'bhuna' or 'kasa', until the mutton is well-browned, the moisture has evaporated, and the masala thickly coats the pieces.
6
Pressure Cook the Curry
Return the fried potatoes to the cooker. Add the remaining 1 tsp of salt.
Pour in 3 cups of hot water and stir everything together, ensuring nothing is stuck to the bottom.
Secure the lid of the pressure cooker. Bring it to high pressure (first whistle).
Reduce the heat to low and cook for 20-25 minutes (or for 5-6 whistles, depending on your cooker and the tenderness of the mutton).
Turn off the heat and allow the pressure to release naturally. Do not force open the lid.
7
Finish and Serve
Once the pressure has fully released, carefully open the lid. Check if the mutton is fork-tender. If not, pressure cook for another 5-10 minutes.
Stir in the garam masala powder. Let the curry rest for at least 10-15 minutes for the flavors to meld together.
Garnish with freshly chopped coriander leaves. Serve hot with steamed rice or roti.
876cal
17gprotein
170gcarbs
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.
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.