Is Khasi Mansa Jhola healthy?

Khasi Mansa Jhola can be part of a healthy diet in moderation. Mutton is an excellent source of protein, iron, and B vitamins. However, it is also high in saturated fat. Using leaner cuts of meat and controlling the amount of oil can make it a healthier dish.

What is the difference between 'Mansa Jhola' and 'Mansa Kasa'?

'Jhola' refers to a thin, soupy gravy, which is light and comforting. 'Kasa' refers to a dish where the meat is slow-cooked in its own juices with spices until it forms a very thick, rich, and semi-dry gravy that clings to the meat.

Can I make this curry without a pressure cooker?

Yes, you can. Follow all steps in a heavy-bottomed pot or Dutch oven. After searing the mutton, add the hot water, bring it to a boil, then cover and simmer on low heat for 1.5 to 2 hours, or until the mutton is fork-tender. You may need to add more hot water during cooking.

My mutton is still tough after pressure cooking. What should I do?

The cooking time for mutton can vary greatly depending on its age and cut. If it's still tough, simply add a little more hot water if needed, close the lid, and pressure cook for another 10-15 minutes (2-3 more whistles).

Can I make this dish ahead of time?

Absolutely! Like many curries, Khasi Mansa Jhola tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Home / Recipes / odia / Khasi Mansa Jhola

odiaMediumnon vegetariangluten freedairy freenut free

Khasi Mansa Jhola

POPULARITY

0.0/5

TASTE SCORE

8/10

A rustic and aromatic goat meat curry from Odisha, slow-cooked with potatoes in a thin, flavorful gravy. This comforting dish, rich with whole spices and mustard oil, is a staple in Odia households and perfect with steamed rice.

PREP

25m

COOK

75m

SERVES

1 SERVING

430 cal

SERVINGS

INSTRUCTIONS

6 steps. 75 minutes total.

6 STEPS

1
Step 1
- a.Marinate the Mutton
- b.Wash the mutton pieces thoroughly. Pat them dry with a paper towel.
- c.In a large bowl, combine the mutton pieces with 1/2 tsp of turmeric powder, 1 tbsp of ginger-garlic paste, and 1 tsp of mustard oil (taken from the total quantity).
- d.Mix well to coat the mutton evenly. Set aside to marinate for at least 20 minutes at room temperature.
2
Step 2
- a.Prepare the Curry Base
- b.Heat the remaining mustard oil in a pressure cooker over medium-high heat until it is very hot and slightly smoking. This removes the raw pungency of the oil.
- c.Reduce the heat to medium. Add the bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant.
- d.Add the sliced onions and a pinch of salt. Fry for 10-12 minutes, stirring frequently, until the onions are deep golden brown and caramelized. This step is crucial for the color and flavor of the gravy.
3
Step 3
- a.Cook the Masala
- b.Add the remaining 1 tbsp of ginger-garlic paste and sauté for 1-2 minutes until the raw aroma disappears.
- c.Lower the heat, then add the remaining 1/2 tsp turmeric powder, red chili powder, coriander powder, and cumin powder. Stir for 30 seconds. If the spices stick, add a splash of water.
- d.Add the chopped tomatoes and slit green chilies. Cook for 6-8 minutes, stirring occasionally, until the tomatoes break down completely and oil begins to separate from the masala.
4
Step 4
- a.Sear the Mutton (Kasa)
- b.Add the marinated mutton pieces to the cooker. Increase the heat to medium-high.
- c.Sauté the mutton for 8-10 minutes, stirring continuously. This process, known as 'kasa' in Odia, is essential for developing a deep, rich flavor. Continue until the mutton is well-seared and has released its own juices.
- d.Add the potato quarters and the remaining salt. Mix well and continue to sauté for another 2-3 minutes, ensuring the potatoes are well-coated with the masala.
5
Step 5
- a.Pressure Cook the Curry
- b.Pour in 3 cups of hot water and stir well, scraping the bottom of the cooker to deglaze any bits stuck to it.
- c.Secure the lid of the pressure cooker. Bring to high heat and cook for 1 whistle.
- d.Reduce the heat to medium-low and cook for another 20-25 minutes (or about 5-6 whistles). The cooking time may vary depending on the tenderness of the mutton.
- e.Turn off the heat and allow the pressure to release naturally. Do not force open the lid.
6
Step 6
- a.Finish and Serve
- b.Once the pressure has subsided, carefully open the lid. Check if the mutton is tender. If not, pressure cook for another 1-2 whistles.
- c.Sprinkle the garam masala powder and chopped coriander leaves over the curry.
- d.Gently stir and let the curry simmer without the lid for 2-3 minutes to allow the flavors to meld.
- e.Let the Khasi Mansa Jhola rest for at least 15 minutes before serving. This enhances the flavor. Serve hot with steamed rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the most authentic flavor, use mustard oil and heat it until it's smoking hot before adding spices to remove its pungent smell.
2
The 'kasa' or searing process in step 4 is the most critical part of this recipe. Do not rush it; this is where the deep, savory flavor develops.
3
Using bone-in mutton pieces adds significantly more flavor and richness to the gravy compared to boneless meat.
4
If you don't have a pressure cooker, you can slow-cook the curry in a heavy-bottomed pot for 1.5 to 2 hours, or until the mutton is tender.
5
The potatoes absorb the flavors of the gravy beautifully, but you can omit them or substitute with raw banana or jackfruit for a different texture.
6
Always use hot water for the gravy to maintain the cooking temperature and ensure the mutton remains tender.

RECIPE VARIATIONS

Adapt it for your goals.

With Lentil Dumplings

For added texture and flavor, you can fry some 'badi' (sun-dried lentil dumplings) and add them to the curry during the last 5 minutes of simmering.

Spicier Version

Create a paste of 2-3 dried red chilies and 4-5 garlic cloves and add it along with the powdered spices for an extra kick of heat and flavor.

Chicken Version

Replace mutton with bone-in chicken. Reduce the pressure cooking time to 1 whistle on high heat, followed by 5-7 minutes on low heat.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Rich in High-Quality Protein

Mutton is an excellent source of complete protein, which is essential for building and repairing tissues, muscle growth, and overall body function.

blood

Excellent Source of Iron

This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps prevent anemia and boost energy levels.

leaf

Contains Anti-inflammatory Spices

The use of spices like turmeric (containing curcumin), ginger, and garlic provides anti-inflammatory and antioxidant benefits, which can help combat oxidative stress in the body.

shield

Boosts Immunity

Mutton is a good source of zinc, a mineral crucial for a healthy immune system. The combination of spices further contributes to its immune-boosting properties.

QUESTIONS?

Frequently asked questions

One serving of Khasi Mansa Jhola contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of oil used. This estimate includes the mutton, potatoes, and gravy.

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Khasi Mansa Jhola

For 4 servings

6 steps. 75 minutes total.

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6