non-vegetariansoy-free
odia
Macha Bhaja, Bihari Arna and Odia Dalma
Crispy Macha Bhaja with protein-packed, gut-friendly Dalma & Arna – a delicious, soul-satisfying combo!
45 min
981 cal
46gProtein
131gCarbs
32gFat
3Recipes
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Aromatic Mansa Piaji, slow-cooked mutton with onions – a protein-packed, perfectly spiced comfort food that's truly soul-satisfying.
A classic Odia mutton curry where tender pieces of goat meat are slow-cooked in a rich, aromatic gravy dominated by sweet, caramelized onions. This traditional dish from Odisha is a true comfort food, perfect with steamed rice or rotis.
Serving size: 1 serving
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Aromatic Mansa Piaji, slow-cooked mutton with onions – a protein-packed, perfectly spiced comfort food that's truly soul-satisfying.
This odia dish is perfect for snack. With 430.65 calories and 37.06g of protein per serving, it's a nutritious choice for your meal plan.
Marinate the Mutton (15-30 minutes). In a large bowl, combine the mutton pieces with 0.5 tsp turmeric powder, 0.5 tsp red chili powder, 1 tsp of the ginger-garlic paste, and 1 tsp salt. Mix thoroughly to coat the meat. Set aside for at least 15 minutes at room temperature, or up to an hour in the refrigerator.
Caramelize the Onions (20-25 minutes). Heat mustard oil in a pressure cooker over medium heat until it's lightly smoking. Reduce heat to medium-low, add the bay leaves, cinnamon stick, cloves, and crushed green cardamom. Sauté for 30 seconds. Add the thinly sliced onions, a pinch of salt, and the optional sugar. Cook, stirring frequently, until the onions turn a deep, jammy golden brown. This slow process is crucial for the dish's signature flavor.
Prepare the Masala Base (8-10 minutes). Add the remaining ginger-garlic paste to the onions and sauté for 2 minutes until the raw aroma disappears. Add the chopped tomatoes and slit green chilies. Cook until the tomatoes soften and become mushy. Add the spice powders: remaining turmeric, red chili, coriander, and cumin. Stir well and cook for 2-3 minutes, adding a splash of water if needed to prevent burning, until oil begins to separate from the masala.
Sear the Mutton (8-10 minutes). Add the marinated mutton to the cooker. Increase the heat to medium-high and sear the meat, stirring continuously. This step, known as 'kasha', is vital for developing flavor. Continue until the mutton is well-browned and the masala coats it thickly, about 8-10 minutes.
Pressure Cook the Curry (25-30 minutes). Pour in 2 cups of hot water and the remaining salt. Stir everything together, scraping the bottom of the cooker. Bring the curry to a rolling boil. Secure the lid of the pressure cooker. Cook on high heat for the first whistle, then reduce the heat to low and cook for another 20-25 minutes. Turn off the heat and allow the pressure to release naturally.
Finish and Serve (5-10 minutes). Once the pressure has fully released, carefully open the lid. Check if the mutton is tender. Stir in the garam masala powder. If the gravy is too thin for your liking, simmer the curry without the lid for 5-7 minutes to thicken. Garnish with freshly chopped coriander leaves. Let the curry rest for 15-20 minutes before serving for the flavors to meld.