Mansa Tarkari with Roti

Instructions

1. 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. 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. 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. 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. 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. 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.