A nostalgic, mildly spiced mutton curry from the days of the British Raj. Tender mutton and soft potatoes simmered in a tangy, coconut-based gravy, this one-pot meal was a classic on long Indian train journeys.
Crispy, golden-fried bread rolls with a savory, spiced potato filling. This popular Indian tea-time snack is wonderfully crunchy on the outside and soft on the inside, perfect with a side of tangy chutney.
Homestyle Railway Mutton Curry with soft bread rolls – a perfectly spiced, soul-satisfying meal!
This indian dish is perfect for lunch. With 876.78 calories and 46.63g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 pcs cloves
3 pcs green cardamom (lightly crushed)
1 pc bay leaf
0.5 tsp turmeric powder
1 tsp kashmiri red chilli powder (adjust to taste)
1.5 tsp coriander powder
1 tsp cumin powder
1 tbsp tamarind paste
0.5 cup coconut milk (thick)
1.5 tsp salt (or to taste)
2 cup water (for gravy)
1 tsp garam masala
2 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces, curd, 1 tbsp of the ginger-garlic paste, turmeric powder, and 1/2 tsp of 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
Sauté Aromatics and Build the Masala Base
Heat oil in a pressure cooker or a heavy-bottomed pot over medium-high heat.
Add the whole spices: cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for about 30 seconds until they become fragrant.
Add the sliced onions and fry, stirring often, for 8-10 minutes until they are a deep golden brown. This step is crucial for the curry's flavor.
Add the remaining 1 tbsp of ginger-garlic paste and the slit green chillies. Sauté for another minute until the raw aroma disappears.
3
Cook the Masala and Sear the Mutton
Add the tomato puree to the cooker. Cook for 3-4 minutes, stirring, until it thickens slightly.
Lower the heat and add the powdered spices: Kashmiri red chilli powder, coriander powder, and cumin powder. Mix well and cook for 4-5 minutes, until the oil begins to separate from the masala.
Add the marinated mutton to the cooker. Increase the heat to high and sear the mutton for 5-7 minutes, stirring occasionally, until it is browned on all sides.
4
Pressure Cook the Curry
Add the quartered potatoes, 2 cups of water, and the remaining 1 tsp of salt. Stir everything together, scraping the bottom of the cooker to release any browned bits.
Secure the lid of the pressure cooker. Bring to high pressure, then reduce the heat to medium-low.
Cook for 30-35 minutes (or about 6-7 whistles).
Turn off the heat and allow the pressure to release naturally. Do not force release, as this step is key for tenderizing the meat.
5
Finish and Serve
Once the pressure has fully released, carefully open the cooker.
Stir in the tamarind paste and the thick coconut milk. Bring the curry to a gentle simmer over low heat and cook for 5 more minutes, uncovered, to allow the flavors to meld.
Turn off the heat and stir in the garam masala.
Garnish with freshly chopped coriander leaves. Let it rest for 10 minutes before serving hot with steamed rice, dinner rolls (pav), or roti.
387cal
7gprotein
48gcarbs
19gfat
Ingredients
400 g Potato (about 3 medium, boiled, peeled, and mashed)
8 slices White Bread (crusts removed)
1 small Onion (finely chopped)
2 pcs Green Chili (finely chopped, adjust to taste)
1 inch Ginger (grated)
0.25 tsp Turmeric Powder
0.5 tsp Red Chili Powder (adjust to taste)
0.5 tsp Garam Masala
0.5 tsp Amchur Powder (dry mango powder)
1 tsp Salt (or to taste)
2 tbsp Coriander Leaves (freshly chopped)
1 tbsp Vegetable Oil (for sautéing the filling)
2 cup Oil (for deep frying)
0.5 cup Water (in a shallow bowl for dipping bread)
Instructions
1
Prepare the Potato Filling
In a pot, boil the potatoes in salted water for 15-20 minutes until fork-tender. Drain, peel the skins, and mash them in a large bowl. Ensure there are no large lumps.
Heat 1 tbsp of vegetable oil in a small pan over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until soft and translucent.
Add the grated ginger and green chilies, and cook for another minute until fragrant.
Stir in the turmeric powder, red chili powder, garam masala, and amchur powder. Cook for 30 seconds until the spices are aromatic.
Pour this spice mixture (tempering) over the mashed potatoes. Add the chopped coriander leaves and salt.
Mix everything thoroughly until well combined. Set the filling aside to cool down completely before use.
2
Assemble the Bread Rolls
Trim the brown crusts from all the bread slices.
Pour water into a shallow plate or wide bowl.
Take one slice of bread and quickly dip it into the water for just a second on both sides. Do not let it soak.
Immediately place the moist bread slice on your palm and gently press with your other palm to squeeze out all the excess water. The bread should be flat and pliable.
Place about 2 tablespoons of the cooled potato filling in the center of the flattened bread.
Carefully bring the edges of the bread together, enclosing the filling. Gently press and roll between your palms to form a smooth, crack-free oval or cylindrical shape.
Repeat this process for all the remaining bread slices and filling. Place the prepared rolls on a plate.
3
Fry the Bread Rolls
Heat the oil for deep frying in a kadai or deep pan over a medium flame. The oil should be hot but not smoking.
To test the oil temperature, drop a small piece of bread into it. If it sizzles and rises to the surface steadily, the oil is ready.
Gently slide 2-3 rolls into the hot oil at a time, being careful not to overcrowd the pan.
Fry for 4-5 minutes, turning them occasionally with a slotted spoon, until they are an even golden brown and crisp all over.
Once fried, remove the rolls from the oil and place them on a plate lined with paper towels to absorb any excess oil.
4
Serve
Serve the Aloo Bread Rolls immediately while they are hot and crispy.
They pair perfectly with mint chutney, tamarind chutney, or tomato ketchup.
