Mansa Kancha Kadali Jhola
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.
For 4 servings
6 steps. 65 minutes total.
- 1
Step 1
- a.Prepare and Marinate Mutton
- b.Wash the mutton pieces thoroughly and pat them dry. In a large bowl, combine the mutton with 1 tbsp of ginger-garlic paste, 1/2 tsp of turmeric powder, 1/2 tsp of red chili powder, and 1 tbsp of mustard oil.
- c.Mix well to ensure all pieces are evenly coated. Set aside to marinate for at least 20-30 minutes.
- d.While the mutton marinates, peel and chop the raw bananas and potatoes into 1.5-inch chunks. Immediately place them in a bowl of water to prevent oxidation.
- 2
Step 2
- a.Sauté Aromatics and Onions
- b.Heat the remaining 3 tbsp of mustard oil in a pressure cooker over medium-high heat until it is slightly smoking. This mellows its pungent flavor.
- c.Reduce the heat to medium, add the bay leaves, cinnamon stick, cloves, and crushed green cardamom. Sauté for 30 seconds until they become fragrant.
- d.Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they are soft and golden brown.
- 3
Step 3
- a.Cook the Masala and Mutton
- b.Add the remaining 1 tbsp of ginger-garlic paste and cook for 1 minute until the raw smell disappears.
- c.Add the marinated mutton to the cooker. Increase the heat to high and sear the mutton for 5-7 minutes, stirring occasionally, until it's well-browned on all sides.
- d.Reduce the heat to medium-low. Add the remaining 1/2 tsp turmeric powder, 1/2 tsp red chili powder, cumin powder, and coriander powder. Stir and cook for 1-2 minutes until the spices are aromatic.
- e.Add the chopped tomatoes and salt. Cook for 5-6 minutes, stirring, until the tomatoes break down and oil begins to separate from the masala.
- 4
Step 4
- a.Pressure Cook the Mutton
- b.Pour in 2 cups of hot water and stir well, scraping any browned bits from the bottom of the cooker.
- c.Secure the lid of the pressure cooker. Cook on medium-high heat for 5-6 whistles (approximately 20-25 minutes) until the mutton is about 80% tender.
- d.Turn off the heat and allow the pressure to release naturally. This can take 10-15 minutes.
- 5
Step 5
- a.Add Vegetables and Simmer
- b.Carefully open the cooker lid. Drain the water from the potatoes and raw bananas and add them to the curry.
- c.Pour in another 1.5 to 2 cups of hot water, depending on your desired gravy consistency. Stir gently.
- d.Bring the curry to a boil. Then, reduce the heat to low, cover with a regular lid (do not pressure lock), and simmer for 15-20 minutes, or until the vegetables are fork-tender and the mutton is fully cooked.
- 6
Step 6
- a.Finish and Serve
- b.Stir in the garam masala powder and the slit green chilies. Let it simmer for another 2 minutes.
- c.Turn off the heat and garnish with freshly chopped coriander leaves.
- d.Let the curry rest for at least 5-10 minutes before serving to allow the flavors to meld. Serve hot with steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Using bone-in mutton is highly recommended as it adds immense flavor and richness to the gravy.
- 2Always keep peeled raw bananas in water to prevent them from turning black.
- 3Heating mustard oil until it smokes slightly is a traditional technique to reduce its pungency.
- 4Searing the mutton properly is key to developing a deep, savory flavor base for the curry.
- 5Do not overcook the raw bananas; they should be tender but hold their shape.
- 6For a richer flavor, you can lightly fry the potato and banana pieces in oil before adding them to the pressure cooker.
- 7Always use hot water for the gravy to maintain the cooking temperature and ensure the mutton stays tender.
Adapt it for your goals.
Protein Swap
You can make this curry with chicken (Kukuda Jhola) instead of mutton. Reduce the pressure cooking time to 2-3 whistles.
Vegetable AdditionVegetable Addition
Add other vegetables like drumsticks (sajana chhuin) or raw papaya along with the potatoes and bananas for more texture and flavor.
Spicier VersionSpicier Version
Increase the amount of red chili powder and add a few more slit green chilies for a hotter curry. You can also add a pinch of black pepper powder at the end.
Creamier GravyCreamier Gravy
For a slightly thicker and richer gravy, you can add 1-2 tablespoons of ground cashew paste or coconut milk during the final simmering stage.
Why this is on our healthy list.
Rich in Protein
Mutton is a high-quality protein source, essential for muscle building, tissue repair, and overall body function.
Good Source of Iron
The heme iron from mutton is easily absorbed by the body, helping to prevent anemia and boost energy levels.
Promotes Gut Health
Raw bananas are a source of resistant starch and dietary fiber, which act as a prebiotic to support healthy gut bacteria and aid digestion.
Anti-inflammatory Properties
Spices like turmeric, ginger, and garlic used in the curry contain compounds with potent anti-inflammatory effects, which can help reduce inflammation in the body.
Frequently asked questions
One serving of Mansa Kancha Kadali Jhola contains approximately 600-650 calories, primarily from the mutton and oil. The exact count can vary based on the fat content of the mutton and the amount of oil used.