odiaMediumnon vegetariangluten freedairy freenut free

Mansa Jhola

Name: Mansa Jhola
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: odia
Ingredients: 500 g mutton (bone-in, medium curry-cut pieces); 2 pcs potato (medium, peeled and halved); 2 pcs onion (medium, finely sliced); 8 pcs garlic (cloves, crushed); 1 inch ginger (crushed); 2 pcs tomato (medium, chopped); 2 tbsp mustard oil; 2 pcs bay leaf; 1 inch cinnamon (small stick); 3 pcs green cardamom (lightly crushed); 4 pcs cloves; 6 pcs black peppercorns (lightly crushed); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 0.5 tsp salt; 3 cup water; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(47)

TASTE SCORE

8/10

A light, rustic mutton curry from eastern India, this jhola-style preparation has a thin, peppery gravy built with onion, garlic, ginger, and warm spices. It is comforting, deeply savory, and especially good with plain rice.

PREP

20m

COOK

65m

SERVES

1 KATORI

543 cal

SERVINGS

METHOD · 9 STEPS

prep · ~15 min
Prep the mutton and vegetables.
1.Wash the mutton and drain well.
2.Slice the onion finely.
3.Crush the garlic and ginger.
4.Chop the tomatoes and peel the potatoes.
saute · ~6 min
Heat the oil and brown the potatoes.
1.Heat mustard oil in a pressure cooker until lightly smoking, then lower the heat.
2.Add the potato halves and cook until lightly golden on the edges.
3.Take the potatoes out and keep aside.
TIPHeating mustard oil well first softens its sharp raw flavor.
saute · ~7 min
Cook the whole spices and onions.
1.Add bay leaf, cinnamon, green cardamom, cloves, and black peppercorns to the cooker.
2.Stir for a few seconds until fragrant.
3.Add the sliced onion and cook until light golden.
saute · ~7 min
Build the masala base.
1.Add crushed garlic and ginger and cook until the raw smell fades.
2.Add chopped tomato and cook until soft.
3.Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
4.Mix well and cook until the masala looks glossy.
TIPKeep the heat medium so the powdered spices cook without burning.
saute · ~10 min
Coat the mutton in the masala.
Add the mutton pieces and stir well so every piece is coated in the onion-spice mixture. Cook for 8 to 10 minutes, stirring often, until the meat changes color and starts releasing its juices.
pressure cook · ~20 min
Pressure cook the curry.
Return the potatoes to the cooker and pour in the water. Mix, close the lid, and pressure cook on medium heat for about 20 minutes, or until the mutton is tender.
TIPBone-in pieces give the jhola a fuller, richer broth.
simmer · ~9 min
Simmer to a light jhola consistency.
Let the pressure drop naturally, then open the cooker and check the seasoning. Simmer uncovered for 8 to 10 minutes so the gravy stays light but flavorful.
garnish
Garnish with coriander leaves.
serve
Serve hot with plain rice.

PRO TIPS

What to keep in mind.

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

1
Let the mustard oil reach a light smoke before cooking to remove its raw pungency without losing its character.
2
Brown only the edges of the potato halves; over-frying can make them break apart after pressure cooking.
3
Cook the onions just to light golden, not dark brown, so the jhola stays light in color and taste.
4
After adding the mutton, bhuno it until it releases juices and the masala clings to the pieces; this deepens the broth.
5
Use natural pressure release so the meat fibers relax and stay tender in the thin gravy.
6
If the gravy feels too thick after cooking, add a splash of hot water and simmer briefly to restore the classic jhola texture.
7
This curry tastes even better after a short rest, as the pepper, whole spices, and meat juices settle into the broth.