Mansa Aloo Jhola

1. 1
   prep · ~15 min

   Marinate the mutton.

   1.In a bowl, combine mutton pieces with 0.5 tsp turmeric powder, 0.5 tsp red chili powder, and 0.25 tsp salt.

   2.Mix well to coat each piece. Set aside for 15 minutes while you prepare the other ingredients.

   TIPBone-in pieces create a richer, more flavorful gravy. Ask your butcher for curry-cut pieces.
2. 2
   temper · ~2 min

   Temper the whole spices.

   1.Heat mustard oil in a pressure cooker over medium-high heat until it reaches its smoking point and turns pale yellow.

   2.Reduce the heat to low. Add bay leaves, dried red chilies, and cumin seeds.

   3.Let them crackle for 30 seconds until fragrant.

   TIPHeating mustard oil to its smoking point removes its raw pungency and gives the dish a characteristic Odia flavor.
3. 3
   saute · ~12 min

   Fry the onions and aromatics.

   1.Add the sliced onions to the cooker and sauté over medium heat until they turn golden brown, about 6-8 minutes.

   2.Stir in the crushed ginger and garlic. Sauté for 1 more minute until the raw smell disappears.

   3.Add the chopped tomato and cook until it softens and the oil begins to separate, about 3 minutes.

   TIPDon't rush browning the onions. A deep golden color is the foundation of the curry's rich, savory depth.
4. 4
   saute · ~1 min

   Bloom the spice powders.

   1.Lower the heat to prevent burning. Add the remaining 0.5 tsp turmeric powder, cumin powder, and a splash of water.

   2.Stir continuously and cook for 1 minute until the spices are glossy and fragrant.
5. 5
   saute · ~7 min

   Sear the marinated mutton.

   1.Add the marinated mutton pieces to the cooker. Increase heat to medium-high.

   2.Sear the meat, turning frequently, until it's no longer pink on the outside and is well-coated with the masala, about 6-7 minutes.
6. 6
   pressure cook · ~20 min

   Pressure cook the mutton.

   1.Pour in 1 cup of water. Add the halved potatoes and slit green chilies.

   2.Stir well, scraping up any browned bits from the bottom. Add the remaining salt.

   3.Seal the pressure cooker and cook on high heat until you hear one whistle.

   4.Reduce heat to low and continue cooking for 15 minutes.
7. 7
   simmer · ~10 min

   Simmer to perfection.

   1.Turn off the heat and let the pressure release naturally.

   2.Once the pin drops, open the lid. Add 2 cups of warm water to achieve the thin 'jhola' consistency.

   3.Check for seasoning. Place the open cooker on the stove and let the curry simmer gently for 5 minutes.

   4.Sprinkle garam masala on top and gently stir.

   TIPJhola means a thin, soupy broth. Don't be afraid to add water; the liquid is full of flavor and is meant to be mixed with rice.
8. 8
   garnish

   Garnish with fresh coriander and serve hot.

   1.Ladle the Mansa Aloo Jhola into serving bowls.

   2.Scatter fresh chopped coriander leaves generously over the top.

   3.Serve immediately with hot steamed rice.

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