A rustic and hearty mutton curry from Odisha, where tender meat is slow-cooked with raw bananas and potatoes in a light, flavorful gravy. It's a unique combination that's both comforting and delicious.
Prep25 min
Cook65 min
Servings4
Serving size: 1.5 cups
484cal
39gprotein
42gcarbs
19g
Ingredients
500 g Mutton (bone-in, curry cut)
2 pcs Raw Banana (medium-sized, peeled and cut into 1.5-inch chunks)
2 pcs Potato (medium-sized, peeled and cut into 1.5-inch chunks)
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.
Perfectly spiced, protein-packed mutton and raw banana curry with fluffy rice. Energy-giving comfort food!
This odia dish is perfect for lunch. With 1360.67 calories and 55.22g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Red Chili Powder (adjust to taste)
1 tsp Cumin Powder
1.5 tsp Coriander Powder
1 tsp Garam Masala Powder
2 pcs Bay Leaf
1 inch Cinnamon Stick
3 pcs Cloves
2 pcs Green Cardamom (lightly crushed)
1.5 tsp Salt (or to taste)
4 cup Hot Water (approximately, for gravy)
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare and Marinate Mutton
Wash the mutton pieces thoroughly and pat them dry. In a large bowl, combine the mutton with 1 tbsp of ginger-garlic paste, 1/2 tsp of turmeric powder, 1/2 tsp of red chili powder, and 1 tbsp of mustard oil.
Mix well to ensure all pieces are evenly coated. Set aside to marinate for at least 20-30 minutes.
While the mutton marinates, peel and chop the raw bananas and potatoes into 1.5-inch chunks. Immediately place them in a bowl of water to prevent oxidation.
2
Sauté Aromatics and Onions
Heat the remaining 3 tbsp of mustard oil in a pressure cooker over medium-high heat until it is slightly smoking. This mellows its pungent flavor.
Reduce the heat to medium, add the bay leaves, cinnamon stick, cloves, and crushed green cardamom. Sauté for 30 seconds until they become fragrant.
Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they are soft and golden brown.
3
Cook the Masala and Mutton
Add the remaining 1 tbsp of ginger-garlic paste and cook for 1 minute until the raw smell disappears.
Add the marinated mutton to the cooker. Increase the heat to high and sear the mutton for 5-7 minutes, stirring occasionally, until it's well-browned on all sides.
Reduce the heat to medium-low. Add the remaining 1/2 tsp turmeric powder, 1/2 tsp red chili powder, cumin powder, and coriander powder. Stir and cook for 1-2 minutes until the spices are aromatic.
Add the chopped tomatoes and salt. Cook for 5-6 minutes, stirring, until the tomatoes break down and oil begins to separate from the masala.
4
Pressure Cook the Mutton
Pour in 2 cups of hot water and stir well, scraping any browned bits from the bottom of the cooker.
Secure the lid of the pressure cooker. Cook on medium-high heat for 5-6 whistles (approximately 20-25 minutes) until the mutton is about 80% tender.
Turn off the heat and allow the pressure to release naturally. This can take 10-15 minutes.
5
Add Vegetables and Simmer
Carefully open the cooker lid. Drain the water from the potatoes and raw bananas and add them to the curry.
Pour in another 1.5 to 2 cups of hot water, depending on your desired gravy consistency. Stir gently.
Bring the curry to a boil. Then, reduce the heat to low, cover with a regular lid (do not pressure lock), and simmer for 15-20 minutes, or until the vegetables are fork-tender and the mutton is fully cooked.
6
Finish and Serve
Stir in the garam masala powder and the slit green chilies. Let it simmer for another 2 minutes.
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest for at least 5-10 minutes before serving to allow the flavors to meld. Serve hot with steamed rice.
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.