odiaMediumnon vegetariangluten freedairy freenut free

Mansa Tarkari

Name: Mansa Tarkari
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: odia
Ingredients: 500 g mutton (bone-in, medium pieces); 2 pcs potato (medium, peeled and halved); 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, chopped); 1 inch ginger (crushed); 6 pcs garlic (cloves, crushed); 2 pcs green chili (slit); 2 tbsp mustard oil; 2 pcs bay leaf; 1 inch cinnamon (small piece); 3 pcs green cardamom; 4 pcs cloves; 0.5 tsp turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch black pepper; 1 pinch garam masala; 0.5 tsp salt; 2.5 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.5/5(118)

TASTE SCORE

8/10

A homestyle Odia-style mutton and potato curry with a light, spiced gravy. The meat turns tender from slow cooking while onions, ginger, garlic, and whole spices build deep everyday flavor without feeling too rich.

PREP

20m

COOK

55m

SERVES

1 KATORI

529 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Prep the meat and vegetables.
1.Wash the mutton and drain well.
2.Peel and halve the potatoes.
3.Slice the onions, chop the tomatoes, crush the ginger and garlic, and slit the green chili.
saute · ~5 min
Brown the potatoes.
Heat mustard oil in a pressure cooker over medium heat until it just begins to smoke lightly. Add the potatoes and cook until lightly golden on the edges, then remove to a plate.
TIPThis quick browning helps the potatoes hold their shape in the curry.
saute · ~7 min
Cook the whole spices and onions.
1.In the same oil, add bay leaf, cinnamon, green cardamom, and cloves.
2.Stir for 20 to 30 seconds until fragrant.
3.Add the sliced onion and cook until golden brown.
saute · ~7 min
Build the masala base.
1.Add crushed ginger, garlic, and green chili and cook for 1 minute.
2.Add chopped tomato and cook until soft.
3.Add turmeric powder, red chili powder, coriander powder, cumin powder, black pepper, and salt.
4.Cook the masala until the tomatoes break down and the oil starts to separate.
TIPKeep the heat medium so the ground spices cook without burning.
saute · ~10 min
Coat the mutton in the masala.
Add the mutton and stir well so every piece is covered in the onion-spice mixture. Cook for 8 to 10 minutes, stirring often, until the meat loses its raw color and begins to brown slightly.
pressure cook · ~25 min
Pressure cook the curry.
Return the browned potatoes to the cooker and add water. Mix well, cover, and pressure cook on medium heat for 20 to 25 minutes until the mutton is tender.
TIPBone-in mutton can vary in cooking time, so older meat may need a few extra minutes.
simmer · ~7 min
Finish the gravy.
Let the pressure release naturally, then open the cooker and check the consistency. Simmer uncovered for 5 to 7 minutes if you want a slightly thicker gravy, then sprinkle in garam masala.
garnish
Garnish with coriander leaves.
serve
Serve hot.
Serve Mansa Tarkari hot with steamed rice or simple flatbread.

PRO TIPS

What to keep in mind.

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

1
Heat the mustard oil until just smoking, then lower the heat before adding potatoes to mellow its raw sharpness.
2
Brown the onion to a true golden brown, not just soft, because this gives the gravy its everyday depth.
3
Cook the masala until oil separates from the tomatoes; that is the sign the spices are properly fried.
4
Do not skip browning the potatoes first, or they can break apart during pressure cooking.
5
If the mutton is from an older goat, add a little extra pressure-cooking time before simmering the gravy.
6
Let the pressure release naturally so the meat stays juicy and the potatoes finish cooking gently.
7
This curry tastes even better after resting 20 to 30 minutes, when the mutton and potato absorb more masala.