Mansa Keema Tarkari
A rich and aromatic mutton mince curry from the heart of Odisha. Tender minced mutton and soft potatoes are simmered in a fragrant, spicy gravy, making it a perfect comfort food to enjoy with steamed rice or fresh rotis.
For 4 servings
12 steps. 40 minutes total.
- 1
Step 1
- a.Create the spice paste: In a grinder, combine the ginger, garlic, green chilies, cinnamon stick, cloves, and green cardamom pods. Add a splash of water and blend to a smooth paste. Set aside.
- 2
Step 2
- a.Heat the mustard oil in a heavy-bottomed pan or pressure cooker over medium-high heat until it is shimmering and fragrant. Reduce the heat to medium, then add the bay leaf and dry red chilies. Sauté for 30 seconds.
- 3
Step 3
- a.Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
- 4
Add the prepared ginger-garlic-spice paste to the pan
- a.Cook for 3-4 minutes, stirring continuously, until the raw aroma disappears.
- 5
Step 5
- a.Stir in the turmeric powder, red chili powder, coriander powder, and cumin powder. Cook the spices for one minute until they become aromatic.
- 6
Pour in the tomato puree and add the salt
- a.Cook the masala, stirring frequently, for about 5-7 minutes until the oil begins to separate from the mixture.
- 7
Add the mutton keema to the pan
- a.Increase the heat to high and use a spoon to break up any lumps. Sauté for 5-7 minutes until the keema is browned all over.
- 8
Add the cubed potatoes and mix well to coat them with the masala
- a.Sauté for another 2 minutes.
- 9
Pour in the hot water and stir everything together
- a.Bring the curry to a boil.
- 10
Step 10
- a.Cook the curry: For a pan, reduce the heat to low, cover, and simmer for 20-25 minutes until the potatoes are tender and the keema is cooked through. For a pressure cooker, secure the lid and cook for 2-3 whistles on medium heat.
- 11
Once cooked, turn off the heat
- a.Sprinkle the garam masala powder and chopped coriander leaves over the curry. Stir gently to combine.
- 12
Step 12
- a.Let the curry rest, covered, for at least 10 minutes to allow the flavors to deepen. Serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For an authentic Odia flavor, use mustard oil and heat it properly until it's fragrant before adding other ingredients.
- 2Browning the onions and the keema well is crucial for developing a deep, rich flavor base for the curry.
- 3For a richer, creamier gravy, you can add 2 tablespoons of whisked curd (yogurt) along with the tomato puree.
- 4Allowing the curry to rest for 10-15 minutes before serving significantly enhances its taste as the flavors meld together.
- 5For added nutrition and texture, add 1/2 cup of green peas along with the potatoes.
- 6Using freshly ground spices will always yield a more aromatic and flavorful curry compared to pre-packaged powders.
Adapt it for your goals.
Vegetarian
Replace mutton keema with 300g of soya granules (rehydrated) or crumbled paneer for a delicious vegetarian version. Adjust cooking time accordingly.
With ChickenWith Chicken
Substitute mutton with chicken mince. Since chicken cooks faster, reduce the simmering time to 15-20 minutes or cook for just 1-2 whistles in a pressure cooker.
Creamier GravyCreamier Gravy
For a milder and richer curry, stir in 1/4 cup of coconut milk or fresh cream at the end of cooking, just before adding the garam masala.
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, supporting muscle mass, and maintaining 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. Iron is vital for forming hemoglobin and preventing anemia.
Boosts Immunity
The combination of spices like turmeric, ginger, and garlic contains powerful antioxidants and anti-inflammatory compounds that can help strengthen the immune system and fight off infections.
Frequently asked questions
Mansa Keema Tarkari is a good source of protein and iron from the mutton. However, it can be high in saturated fat. To make it healthier, use lean mutton mince, control the amount of oil, and serve it with whole-grain accompaniments.