A rich and aromatic mutton mince curry from the heart of Odisha. Tender minced mutton and soft potatoes are simmered in a fragrant, spicy gravy, making it a perfect comfort food to enjoy with steamed rice or fresh rotis.
Prep20 min
Cook40 min
Servings4
Serving size: 1 cup
624cal
26gprotein
29gcarbs
46g
Ingredients
500 g Mutton Keema (Coarsely ground)
4 tbsp Mustard Oil
300 g Onion (About 2 medium, finely chopped)
300 g Potato (About 2 medium, peeled and cut into 1-inch cubes)
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 refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Mansa Keema Tarkari, Bhaja Bhaat and Kachumber Salad
Perfectly spiced, protein-packed minced mutton curry with fluffy rice and a fresh, gut-friendly salad.
This odia dish is perfect for lunch. With 1547.57 calories and 44.15g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 pcs Cloves
2 pods Green Cardamom
1 pc Bay Leaf
2 pcs Dry Red Chili (Broken in half)
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala Powder
1.5 tsp Salt (Adjust to taste)
480 ml Hot Water (Approximately 2 cups)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Create the spice paste: In a grinder, combine the ginger, garlic, green chilies, cinnamon stick, cloves, and green cardamom pods. Add a splash of water and blend to a smooth paste. Set aside.
2
Heat the mustard oil in a heavy-bottomed pan or pressure cooker over medium-high heat until it is shimmering and fragrant. Reduce the heat to medium, then add the bay leaf and dry red chilies. Sauté for 30 seconds.
3
Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
4
Add the prepared ginger-garlic-spice paste to the pan. Cook for 3-4 minutes, stirring continuously, until the raw aroma disappears.
5
Stir in the turmeric powder, red chili powder, coriander powder, and cumin powder. Cook the spices for one minute until they become aromatic.
6
Pour in the tomato puree and add the salt. Cook the masala, stirring frequently, for about 5-7 minutes until the oil begins to separate from the mixture.
7
Add the mutton keema to the pan. Increase the heat to high and use a spoon to break up any lumps. Sauté for 5-7 minutes until the keema is browned all over.
8
Add the cubed potatoes and mix well to coat them with the masala. Sauté for another 2 minutes.
9
Pour in the hot water and stir everything together. Bring the curry to a boil.
10
Cook the curry: For a pan, reduce the heat to low, cover, and simmer for 20-25 minutes until the potatoes are tender and the keema is cooked through. For a pressure cooker, secure the lid and cook for 2-3 whistles on medium heat.
11
Once cooked, turn off the heat. Sprinkle the garam masala powder and chopped coriander leaves over the curry. Stir gently to combine.
12
Let the curry rest, covered, for at least 10 minutes to allow the flavors to deepen. Serve hot.
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.
