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A rustic and soulful mutton and potato curry from Odisha, featuring tender, bone-in mutton and soft potatoes simmered in a light, aromatic gravy. This comforting dish, traditionally prepared with mustard oil and a blend of whole and ground spices, is a staple in Odia households and pairs perfectly with steamed rice for a quintessential East Indian meal.
For 4 servings
Marinate the Mutton
Fry the Potatoes
Prepare the Masala Base
A rustic and soulful mutton and potato curry from Odisha, featuring tender, bone-in mutton and soft potatoes simmered in a light, aromatic gravy. This comforting dish, traditionally prepared with mustard oil and a blend of whole and ground spices, is a staple in Odia households and pairs perfectly with steamed rice for a quintessential East Indian meal.
This odia recipe takes 80 minutes to prepare and yields 4 servings. At 447.84 calories per serving with 38.77g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Spices
Sauté (Bhuna) the Mutton
Pressure Cook the Curry
Finish and Serve
Substitute mutton with 500g of bone-in chicken. Reduce the pressure cooking time to about 10-12 minutes (or 2-3 whistles).
Add 2-3 slit green chilies along with the onions for an extra kick of heat. You can also increase the amount of red chili powder.
For a slightly thicker and richer gravy, you can add a paste of 8-10 soaked cashews along with the tomato puree.
If you don't have a pressure cooker, you can cook the curry in a heavy-bottomed pot (like a Dutch oven). After sautéing the mutton, add hot water, cover, and simmer on low heat for 1.5 to 2 hours, or until the mutton is tender.
Mutton is a high-quality protein, crucial for building and repairing tissues, muscle development, and supporting overall body functions.
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
Potatoes are a good source of complex carbohydrates, which provide sustained energy to fuel your body and brain throughout the day.
The use of spices like turmeric, ginger, and garlic provides compounds like curcumin and allicin, known for their potent anti-inflammatory and antioxidant properties that support overall health.
A typical serving of Mansa Aloo Jhola (around 450g) contains approximately 450-550 calories. The exact count can vary based on the fat content of the mutton and the amount of oil used.
Mansa Aloo Jhola can be part of a balanced diet. It's an excellent source of protein and iron from the mutton. However, it can be high in saturated fat and calories. To make it healthier, use leaner cuts of mutton, control the amount of oil, and pair it with whole grains and a side of salad.
Absolutely. You can slow-cook it in a heavy-bottomed pot or a Dutch oven. After sautéing the mutton, add hot water, cover the pot, and let it simmer on low heat for 1.5 to 2 hours, or until the mutton is completely tender. This method often results in even richer flavors.
The best cuts are bone-in pieces from the shoulder (chap), leg (raan), or ribs. The bones and marrow add a lot of depth and flavor to the thin gravy, which is characteristic of a 'jhola'.
Tough mutton can result from a few things: not marinating it long enough (especially with curd, which is a natural tenderizer), adding cold water to the hot curry which seizes the meat fibers, or not cooking it for the required duration. Ensure you cook it until it's fork-tender.
Leftover Mansa Aloo Jhola can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often develop and taste even better the next day. Reheat thoroughly before serving.
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