Mansa Keema Tarkari
A rustic Bengali-style mutton mince curry simmered with potatoes and green peas. Earthy, mildly spiced, and deeply comforting, this homestyle dish pairs beautifully with steamed rice or warm luchis.
For 4 servings
- prep
Prepare the ingredients.
1.Peel and cube the potatoes into 1-inch pieces. Shell the peas if using fresh.2.Finely chop the onions and tomatoes. Slit the green chilies lengthwise.3.Lightly crush the green cardamoms and keep the bay leaves and cinnamon ready. - pressure cook · ~20 min
Pressure cook the mutton mince.
Place the washed mutton mince in a pressure cooker with the water, a pinch of salt, and a pinch of turmeric. Stir once, close the lid, and cook on medium heat for 3-4 whistles. Let the pressure release naturally.
TIPDon't add too much water — the mince releases its own juices. Just enough to prevent sticking. - saute · ~5 min
Sauté the potatoes.
Heat 1 tablespoon mustard oil in a kadai over medium heat. Add the cubed potatoes and a pinch of salt. Sauté until they are lightly golden on the edges. Remove and set aside.
TIPFrying the potatoes separately prevents them from getting mushy later in the curry. - temper · ~5 min
Start the tempering.
1.In the same kadai, heat the remaining 1 tablespoon mustard oil until it smokes lightly.2.Reduce the heat to low and add the bay leaves, crushed green cardamom, and cinnamon stick. Stir for 15 seconds until fragrant.3.Add the chopped onions and sauté until they turn translucent and soft, about 4-5 minutes. - saute · ~8 min
Build the masala base.
1.Add the ginger paste and garlic paste to the onions. Sauté for 1-2 minutes until the raw smell disappears.2.Add the chopped tomatoes and a pinch of salt. Cook until the tomatoes soften and oil starts to separate from the masala.3.Sprinkle in the turmeric powder, cumin powder, coriander powder, and red chili powder. Stir continuously for 1 minute on low heat.TIPA splash of water can prevent the ground spices from burning if the masala feels too dry. - simmer · ~20 min
Combine and simmer the curry.
1.Add the pressure-cooked mutton mince along with its cooking liquid to the masala. Stir well to combine.2.Add the sautéed potatoes, green peas, slit green chilies, and the remaining salt. Mix everything gently.3.Bring the curry to a gentle simmer. Cover and cook on low heat for 15-20 minutes, stirring occasionally, until the potatoes are tender and the peas are cooked.TIPOpen-stir every 5 minutes to ensure the meat doesn't stick to the bottom. The curry should be semi-dry by the end. - garnish · ~5 min
Finish and garnish.
Once the oil surfaces and the curry reaches a semi-dry consistency, turn off the heat. Sprinkle the garam masala and half the chopped coriander leaves on top. Stir once and let it rest for 5 minutes.
- serve
Serve hot with steamed rice.
Transfer to a serving bowl, garnish with the remaining coriander leaves, and serve immediately with steamed rice or luchi.
TIPThis dish tastes even better the next day as the spices meld together.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh goat mince with some fat for juicier texture.
- 2Fry potatoes separately, not with the masala, to keep them intact.
- 3Let the pressure release naturally so the mince stays tender.
- 4Cook the masala until oil separates for deeper flavor.
- 5Add green peas toward the end to preserve their color and bite.
- 6Rest the curry for 5 minutes after cooking for the spices to meld.
- 7Mustard oil must be heated until it smokes to mellow its pungency.
Adapt it for your goals.
Low-oil
Skip the separate potato sauté and add raw cubed potatoes directly to the simmering curry. This reduces oil use without losing the dish's character.
high proteinHigh-protein
Replace half the potatoes with chopped mushrooms or paneer cubes to boost protein content while keeping the texture similar.
veganVegan
Substitute mutton mince with soy mince (textured vegetable protein) and use oil instead of any ghee. The spices and cooking method work identically.
jainJain
Omit potatoes, garlic, and onion. Use asafoetida (hing) for the onion-garlic aroma, and replace potatoes with raw banana or bottle gourd.
egg toppedEgg-topped
During the last 5 minutes of simmering, crack an egg or two gently over the curry, cover, and let poach for a richer, heartier meal.
Why this is on our healthy list.
Rich in Protein
Goat mince provides high-quality, complete protein essential for muscle repair and satiety.
Good Source of Iron
Red meat like mutton is naturally rich in heme iron, which supports healthy blood oxygen transport.
Fiber from Vegetables
Potatoes with skin and green peas contribute dietary fiber for digestive health and steady energy.
Anti-inflammatory Spices
Turmeric, ginger, and cumin contain compounds with anti-inflammatory and antioxidant properties.
Frequently asked questions
Yes, but adjust cooking time as beef mince may cook faster and lamb mince is fattier — drain excess fat if needed.
