Mansa Kassa, Bhaja Bhaat and Kachumber Salad

Instructions

1. 1

   Marinate the Mutton

   • In a large bowl, combine the mutton pieces, whisked curd, 1 tbsp of the ginger-garlic paste, 1/2 tsp of the turmeric powder, and 1/2 tsp of the salt.
   • Mix thoroughly to ensure each piece of mutton is well-coated.
   • Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
2. 2

   Fry Potatoes and Temper Spices

   • Heat the mustard oil in a pressure cooker or a heavy-bottomed pan over medium-high heat until it just begins to smoke. This removes its raw pungency.
   • Carefully add the quartered potatoes and fry for 4-5 minutes, turning occasionally, until they are golden brown on all sides. Remove with a slotted spoon and set aside.
   • In the same oil, reduce the heat to medium, and add the bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant.
3. 3

   Build the Masala Base

   • Add the sliced onions to the cooker. Sauté for 12-15 minutes, stirring frequently, until they are deeply browned and caramelized. This is key for the rich color and flavor of the gravy.
   • Add the remaining 1 tbsp of ginger-garlic paste and the slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
   • Lower the heat and add the powdered spices: remaining turmeric powder, red chili powder, coriander powder, and cumin powder. Stir for 30 seconds to prevent burning.
   • Add the chopped tomatoes and the remaining 1 tsp of salt. Cook for 6-8 minutes, stirring and mashing the tomatoes, until they break down completely and oil starts to separate from the masala.
4. 4

   The 'Kassa' (Slow Sautéing)

   • Add the marinated mutton to the cooker. Increase the heat to medium-high.
   • Sauté the mutton for 20-25 minutes. This is the most important step, known as 'kassa' or 'bhuna'.
   • Stir continuously. The mutton will first release its juices. Continue cooking until all the liquid evaporates, the masala darkens, and it begins to cling to the meat, with oil separating clearly at the edges.
5. 5

   Pressure Cook to Tenderness

   • Add the fried potatoes back into the cooker along with 2 cups of hot water. Stir everything well, scraping the bottom of the cooker to release any flavorful bits.
   • Secure the lid of the pressure cooker. Bring to high pressure (first whistle) on high heat, then reduce the heat to medium-low.
   • Cook for 15-20 minutes (or about 4-5 whistles, depending on your cooker and the quality of the mutton).
   • Turn off the heat and allow the pressure to release naturally. This ensures the meat remains tender.
6. 6

   Finish and Serve

   • Once the pressure has fully released, open the cooker. Check if the mutton is tender. If the gravy is too thin for your liking, simmer it uncovered for 5-7 minutes to thicken.
   • Sprinkle the garam masala powder over the curry and stir gently to combine.
   • Garnish with freshly chopped coriander leaves. Let the curry rest for at least 10 minutes before serving to allow the flavors to meld.
   • Serve hot with steamed rice or roti.