Ingredients with Measurements:
- 1 lb. bone-in mutton pieces
- 1 cup kasha (buckwheat groats)
- 2 medium-sized potatoes, peeled and cubed
- 2 medium-sized onions, finely chopped
- 2 tbsp. ginger-garlic paste
- 2 green chilies, slit
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. red chili powder
- 1 tsp. turmeric powder
- 1 bay leaf
- 3-4 cloves
- 1 cinnamon stick
- 2 tbsp. mustard oil
- Salt to taste
- Water as required
Special equipment needed:
- Pressure cooker
- Heavy-bottomed pan
Step-by-step instructions:
1. Rinse the kasha thoroughly and soak it in water for 30 minutes.
2. Heat mustard oil in a pressure cooker and add bay leaf, cloves, and cinnamon stick.
3. Add chopped onions and sauté until golden brown.
4. Add ginger-garlic paste and slit green chilies. Sauté for a minute.
5. Add mutton pieces and sauté until the meat is browned.
6. Add cumin powder, coriander powder, red chili powder, turmeric powder, and salt. Mix well.
7. Add enough water to cover the mutton pieces and pressure cook for 20-25 minutes or until the meat is tender.
8. In a separate pan, heat some oil and fry the cubed potatoes until golden brown. Keep aside.
9. Once the pressure cooker cools down, open the lid and add the soaked kasha. Mix well.
10. Add more water if required and cook for another 10-15 minutes or until the kasha is cooked and the gravy thickens.
11. Add the fried potatoes and mix well.
12. Serve hot with steamed rice.
Time:
Preparation time: 40 minutes
Cooking time: 45 minutes
Temperature:
Pressure cook on high flame until the first whistle, then reduce the flame to low and cook for 20-25 minutes.
Serving size:
4-5 servings
Nutritional information:
Calories: 350 kcal
Fat: 15 g
Carbohydrates: 25 g
Protein: 28 g
Substitutions for ingredients:
- Lamb can be substituted for mutton.
- Ghee can be used instead of mustard oil.
- Potatoes can be omitted or substituted with other vegetables like carrots or peas.
Variations:
- Kasha Mangsho can be made with chicken or beef instead of mutton.
- Vegetarians can make Kasha Aloo (buckwheat groats with potatoes) by omitting the meat.
Tips and tricks:
- Soaking the kasha beforehand helps in reducing the cooking time.
- Adjust the spice level according to your preference.
- Use a heavy-bottomed pan to prevent burning.
Storage instructions:
Store the leftover Kasha Mangsho in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Kasha Mangsho in a pan on low heat until heated through.
Presentation ideas:
Serve the Kasha Mangsho in a deep bowl with steamed rice on the side.
Garnishes:
Garnish with chopped coriander leaves.
Pairings:
Kasha Mangsho pairs well with steamed rice, naan, or roti.
Suggested side dishes:
Serve with a side of cucumber raita or mixed vegetable salad.
Troubleshooting advice:
- If the kasha is not cooked properly, add more water and cook for a few more minutes.
- If the gravy is too thin, cook for a few more minutes until it thickens.
Food safety advice:
- Always use fresh and clean ingredients.
- Wash the meat thoroughly before cooking.
- Cook the meat until it is fully cooked to prevent any foodborne illnesses.
Food history:
Kasha Mangsho is a traditional Bengali dish that originated in West Bengal, India. It is a popular dish during festivals and special occasions.
Flavor profiles:
Kasha Mangsho has a spicy and flavorful gravy with tender mutton pieces and crispy potatoes. The buckwheat groats add a nutty flavor to the dish.
Serving suggestions:
Serve hot with steamed rice and a side of cucumber raita or mixed vegetable salad.
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Region: Bangladeshi