A traditional Odia mutton curry where tender mutton and soft potatoes are slow-cooked in a fragrant, rustic spice blend. This hearty and flavorful dish is a staple in Odia households, perfect with steamed rice or rotis.
Prep25 min
Cook60 min
Servings4
Serving size: 1 cup
444cal
38gprotein
32gcarbs
19g
Ingredients
500 g Mutton (bone-in, cut into 2-inch pieces)
350 g Potato (about 2 medium, peeled and quartered)
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 classic Odia side dish where crispy fried eggplant slices are dunked in a tangy, spiced yogurt sauce. This simple yet flavorful recipe is a perfect accompaniment to rice and dal, bringing a cool and savory balance to any meal.
Melt-in-mouth mutton curry with tangy dahi baigana and rice. A perfectly spiced, protein-packed comfort food!
This odia dish is perfect for lunch. With 1450.87 calories and 59.88g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala Powder
1.5 tsp Salt (or to taste)
2 pcs Bay Leaf
1 inch Cinnamon Stick
3 pods Green Cardamom (slightly crushed)
4 pcs Clove
2 cup Hot Water
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces with 1 tbsp of ginger garlic paste, 0.5 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp salt.
Mix thoroughly to ensure each piece is evenly coated.
Cover the bowl and let the mutton marinate for at least 20-30 minutes at room temperature.
2
Prepare Potatoes and Aromatics
Heat the mustard oil in a pressure cooker over medium-high heat until it just begins to smoke. This reduces its pungency.
Carefully add the quartered potatoes and fry for 5-6 minutes, turning occasionally, until they are golden brown on all sides. Remove with a slotted spoon and set aside.
In the same oil, add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves. Sauté for 30 seconds until they become fragrant.
3
Build the Curry Base (Bhuna)
Add the thinly sliced onions to the cooker. Cook for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the color and flavor of the gravy.
Add the remaining 1 tbsp of ginger garlic paste and sauté for 1 minute until the raw aroma disappears.
Stir in the chopped tomatoes and slit green chillies. Cook for 5-6 minutes, until the tomatoes break down and the oil starts to separate from the masala.
4
Sear the Mutton
Add the remaining 0.5 tsp turmeric powder, 0.5 tsp red chili powder, coriander powder, cumin powder, and 0.5 tsp salt. Stir and cook for 1 minute.
Add the marinated mutton to the cooker. Increase the heat to high and sear the mutton for 7-8 minutes, stirring continuously. The mutton should be well-browned and coated in the masala.
5
Pressure Cook the Curry
Return the fried potatoes to the cooker.
Pour in 2 cups of hot water and stir well, scraping the bottom to deglaze any flavorful bits.
Secure the lid of the pressure cooker. Bring to high pressure (first whistle), then reduce the heat to medium-low and cook for 20-25 minutes (or 5-6 whistles).
Turn off the heat and allow the pressure to release naturally. This keeps the mutton tender.
6
Finish and Serve
Carefully open the lid. Check if the mutton is tender. If not, pressure cook for another 5-10 minutes.
If the gravy is too thin for your liking, simmer the curry uncovered for 5-7 minutes to thicken.
Stir in the garam masala powder. Check for seasoning and add more salt if needed.
Let the curry rest for 10 minutes before serving. Garnish with freshly chopped coriander leaves and serve hot with steamed rice or rotis.
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.
400 g Brinjal (1 large or 2 medium, also known as eggplant)
0.25 tsp Turmeric Powder (For marinating the brinjal)
1.5 tsp Salt (Divided, or to taste)
4 tbsp Mustard Oil (For shallow frying)
1.5 cup Curd (Use full-fat, thick yogurt, whisked until smooth)
0.5 tsp Sugar (Helps balance the tanginess of the curd)
1 tsp Roasted Cumin Powder
0.5 tsp Red Chili Powder (Adjust to your spice preference)
2 pcs Green Chili (Finely chopped)
1 inch Ginger (Peeled and finely grated)
1 tsp Mustard Seeds
0.5 tsp Cumin Seeds
2 pcs Dried Red Chili (Broken in half)
10 pcs Curry Leaves (About 1 sprig)
0.25 tsp Asafoetida (Also known as Hing)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Brinjal: Wash the brinjal and slice it into 1/2-inch thick rounds. In a bowl, toss the slices with 1/2 tsp of salt and 1/4 tsp of turmeric powder. Let them rest for 10 minutes to release moisture, then pat them completely dry with a paper towel.
2
Fry the Brinjal: Heat 4 tbsp of mustard oil in a wide, heavy-bottomed pan over medium-high heat. Carefully place the brinjal slices in a single layer (fry in batches if needed) and cook for 3-4 minutes per side, until they are golden brown and tender. Remove and place them on a plate lined with paper towels to drain excess oil. Let them cool slightly.
3
Prepare the Yogurt Base: While the brinjal is frying, prepare the dahi. In a mixing bowl, whisk the curd until it's completely smooth and creamy. Add the remaining 1 tsp of salt, sugar, roasted cumin powder, red chili powder, finely chopped green chilies, and grated ginger. Mix everything thoroughly until well combined.
4
Combine: Gently slide the slightly cooled fried brinjal slices into the seasoned yogurt. Ensure each slice is coated, but be careful not to break them.
5
Prepare the Tempering (Tadka): Heat the remaining 1 tbsp of mustard oil in a small tadka pan over medium heat. Once hot, add the mustard seeds and let them splutter. Immediately add the cumin seeds, broken dried red chilies, and curry leaves. Sauté for about 30 seconds until fragrant. Turn off the heat and stir in the asafoetida.
6
Finish and Rest: Pour the hot tempering evenly over the dahi baigana. Garnish with freshly chopped coriander leaves. Let the dish rest at room temperature for at least 20-30 minutes to allow the flavors to meld together before serving.
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.
