Mansa Jhola
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
- In a large bowl, combine the mutton pieces with 1 tablespoon of ginger-garlic paste, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and 1/2 teaspoon of salt.
- Mix thoroughly to ensure each piece is well-coated.
- Cover and let it marinate for at least 30 minutes at room temperature.
Sauté Potatoes and Aromatics
- Heat a pressure cooker over medium-high heat. Add 2 tablespoons of mustard oil and heat until it just begins to smoke.
- Carefully add the quartered potatoes and fry for 4-5 minutes, stirring occasionally, until they are light golden brown.
- Remove the potatoes with a slotted spoon and set aside.
- In the same oil, add the bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for 30 seconds until fragrant.
Build the Curry Base (Masala)
- Add the remaining 2 tablespoons of mustard oil if needed. Add the finely chopped onions and sauté for 8-10 minutes until they are deep golden brown. This step is key for the color and flavor.
- Add the remaining 1 tablespoon of ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
- Lower the heat, add the remaining turmeric powder, red chili powder, coriander powder, and cumin powder. Stir for 30 seconds.
- Add the tomato puree and cook for 5-7 minutes, stirring frequently, until the masala thickens and oil starts to separate at the edges.
Pressure Cook the Mutton
- Add the marinated mutton to the cooker. Increase the heat to high and sear the mutton for 5-7 minutes, stirring continuously, until it's well-browned on all sides.
- Pour in 3 cups of hot water and add the remaining salt. Stir everything together, scraping the bottom of the cooker.
- Secure the lid of the pressure cooker. Bring to high pressure and cook for 5-6 whistles (approximately 20-25 minutes).
- Turn off the heat and allow the pressure to release naturally. This can take 10-15 minutes.
Finish and Garnish
- Once the pressure has fully released, carefully open the lid. Check if the mutton is tender; if not, pressure cook for another 1-2 whistles.
- Add the fried potatoes and slit green chilies to the curry.
- Simmer the curry uncovered for 5-7 minutes, allowing the potatoes to cook through and the gravy to meld.
- Stir in the garam masala powder and turn off the heat.
- Garnish with freshly chopped coriander leaves. Let it rest for 10 minutes before serving hot with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use mustard oil and heat it until it's slightly smoking before adding ingredients. This removes its pungent raw smell.
- 2Browning the onions properly (until deep golden brown) is crucial for the deep color and rich flavor of the gravy.
- 3Using mutton with bones adds significantly more flavor and body to the jhola compared to boneless pieces.
- 4Always use hot water when adding to the curry to maintain the cooking temperature and ensure the mutton stays tender.
- 5Let the curry rest for about 15-20 minutes before serving to allow the flavors to deepen and meld together.
Adapt it for your goals.
Protein Swap
This curry can also be made with chicken (Kukuda Jhola). Reduce the pressure cooking time to 2-3 whistles.
Add VegetablesAdd Vegetables
You can add raw banana or drumsticks along with the potatoes for extra texture and flavor. Add them in the final simmering stage.
Spicier VersionSpicier Version
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.
Thicker GravyThicker Gravy
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.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle development, and overall body function.
Excellent Source of Iron
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.
Warming Spices
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.
Energy Boosting
The combination of protein from mutton and carbohydrates from potatoes provides a sustained release of energy, making it a hearty and fulfilling meal.
Frequently asked questions
One serving of Mansa Jhola contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of oil used.