Mansa Aloo Jhola with Bhaja Bhaat

Instructions

1. 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. 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. 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. 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. 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. 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. 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.