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A rustic and aromatic mutton curry from Odisha, slow-cooked with potatoes in a thin, flavorful gravy. This comforting dish, rich with traditional spices and mustard oil, is a staple in Odia households and pairs perfectly with hot steamed rice.
For 4 servings
Marinate the Mutton
Sauté Potatoes and Aromatics
Build the Curry Base (Masala)
A light and soupy Odia curry made with bottle gourd and potatoes. This comforting, home-style dish is subtly spiced and perfect with steamed rice for a wholesome, everyday meal.
A rustic and spicy Odia delicacy, this dish features tender chicken liver slow-cooked in a thick, aromatic masala of onions, tomatoes, and traditional spices. The 'kassa' or slow-sautéing process develops a deep, rich flavor, making it a beloved dish best enjoyed with steamed rice or roti.
A traditional Odia chicken curry featuring a pungent and tangy mustard seed paste. Tender chicken pieces and potatoes are simmered in a flavorful gravy, making it a perfect companion for steamed rice.
A rustic and hearty mutton curry from Odisha, where tender meat is slow-cooked with raw bananas and potatoes in a light, flavorful gravy. It's a unique combination that's both comforting and delicious.
A rustic and aromatic mutton curry from Odisha, slow-cooked with potatoes in a thin, flavorful gravy. This comforting dish, rich with traditional spices and mustard oil, is a staple in Odia households and pairs perfectly with hot steamed rice.
This odia recipe takes 70 minutes to prepare and yields 4 servings. At 433.76 calories per serving with 37.94g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Pressure Cook the Mutton
Finish and Garnish
This curry can also be made with chicken (Kukuda Jhola). Reduce the pressure cooking time to 2-3 whistles.
You can add raw banana or drumsticks along with the potatoes for extra texture and flavor. Add them in the final simmering stage.
For a spicier curry, increase the amount of red chili powder and add a few more slit green chilies. You can also add a pinch of black pepper powder at the end.
If you prefer a thicker gravy, simmer the curry for a longer duration at the end or reduce the initial amount of water by 1/2 cup.
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle development, and overall body function.
This dish provides a significant amount of heme iron from the mutton, which is more easily absorbed by the body than non-heme iron from plants. Iron is vital for forming hemoglobin and preventing anemia.
The blend of traditional spices like ginger, turmeric, cinnamon, and cloves not only adds flavor but also offers health benefits, including anti-inflammatory and digestive properties.
The combination of protein from mutton and carbohydrates from potatoes provides a sustained release of energy, making it a hearty and fulfilling meal.
One serving of Mansa Jhola contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of oil used.
Mansa Jhola can be part of a balanced diet. Mutton is a great source of protein and iron. However, it is also high in saturated fat and calories. To make it healthier, use leaner cuts of mutton and be mindful of the oil quantity.
Yes, absolutely. This recipe works wonderfully with chicken. Simply reduce the pressure cooking time to about 2-3 whistles (10-12 minutes) as chicken cooks much faster.
The best cuts are from the shoulder, leg, or ribs (chaap). Using a mix of bone-in pieces is highly recommended as the bones add immense flavor and richness to the thin gravy (jhola).
Mansa Jhola is traditionally a thin curry. However, if you prefer it thicker, you can simmer it uncovered for a longer time to reduce the liquid. Alternatively, you can mash one or two pieces of the cooked potato into the gravy to act as a natural thickener.
Yes, you can. It will take longer. After searing the mutton, add hot water, cover the pot with a tight-fitting lid, and let it simmer on low heat for about 1.5 to 2 hours, or until the mutton is tender. You may need to add more hot water during the cooking process.