Authentic Odia Mansa Aloo Rasa with Purighanti Roti
Experience the rustic charm of coastal Odisha with this deeply comforting mutton and potato curry, simmered in a rich, aromatic onion-ginger gravy. Served alongside soft whole wheat rotis, it offers a soulful taste of traditional Odia home cooking.
75min
Total Time
4
Servings
Odia
Cuisine
Recipe
1
Clean and wash the mutton pieces thoroughly and marinate them with a pinch of turmeric, half the salt, and a teaspoon of mustard oil for 20 minutes.
2
Heat mustard oil in a heavy-bottomed pressure cooker until smoking, then reduce heat and lightly fry the potato halves until golden brown; remove and set aside.
3
In the remaining oil, temper the whole spices: bay leaves, cardamom, cloves, and cinnamon.
4
Add the sliced onions and sauté on medium heat until they turn golden brown and caramelized.
5
Add the ginger and garlic pastes, sautéing well until the raw aroma disappears.
6
Stir in the chopped tomatoes, turmeric, red chili powder, cumin powder, and coriander powder, cooking until the oil separates from the masala base.
7
Add the marinated mutton pieces to the cooker and sear them well with the spices for about 8 to 10 minutes on medium-high heat.
8
Add the fried potatoes, pour in 3 cups of warm water, and mix everything thoroughly, adjusting salt to taste.
9
Cover the pressure cooker with its lid and cook for 5 to 6 whistles on medium heat, then turn off the flame and let the pressure release naturally.
10
Open the lid, sprinkle garam masala powder, and simmer for another 2 minutes until the curry reaches your desired consistency.
11
Meanwhile, knead the whole wheat flour with water and salt to form a smooth dough, roll into thin rotis, and cook them on a hot tawa until fluffy.
12
Serve the hot Mansa Aloo Rasa piping hot alongside the freshly made soft rotis.
Ingredients
500 grams mutton, bone-in, cut into medium pieces
3 large potatoes, peeled and halved
2 large onions, finely sliced
1 tablespoon ginger paste
1 tablespoon garlic paste
2 ripe tomatoes, chopped
1 teaspoon turmeric powder
1.5 teaspoons red chili powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
3 tablespoons mustard oil
2 bay leaves
3 green cardamom pods
4 cloves
1-inch cinnamon stick
Salt to taste
3 cups warm water
For the Roti: 2 cups whole wheat flour, water as needed, a pinch of salt
*This AI-generated recipe may contain inaccuracies.