page_title: Indian cuisine
section_title: Odisha
hierarchical_section_title: Indian cuisine / Regional cuisines / Odisha
caption_attribution_description: English: Mutton curry (also referred to as kosha mangsho/ Kasa Mansha and lamb curry) is an Indian curry dish that is prepared from mutton and vegetables and originated in Odisha/Bengal.Railway mutton curry is a variation of the dish that originated during the British Raj colonial-era. Primary ingredients of mutton curry include mutton, potato, onion, tomato and spices. Ingredients: Mutton – 1kg Onion- 250 grams Ginger – 100 grams Garlic – 75 grams Potato- 250 grams Turmeric – 2-3 teaspoon Chilli powder – 2 teaspoon Teja Patra – 2 Garam Masala – 1 small cinnamon,2 cloves, 1 green cardamom. Oil Ghee- 1 teaspoon Method: Masala – Dice Onions and grind it to a paste. Set aside. Scrape ginger and then grind it to a paste. Peel garlic, grind it to a paste. Crush all garam masala together and set aside. Soak dry red chilli powder in a bowl with 4 tablespoon water. Set aside. Wash mutton and drain water. Put 1 teaspoon salt and 2 teaspoon of turmeric on it and marinade for 30 mins Heat a cooking pot with 2 table spoon oil. When the oil is hot, add 1/2 teaspoon sugar. When sugar starts to caramalize, add teja patra and some diced onion. When the onion turns brown, add the ground onion paste and saute till the onion paste looks darker in color. Then add garlic paste and saute them. Cook for another 15 mins in medium flame. Add garlic paste and cook the masala more. Cook till the masala color changes to a darker shade. Add the soaked red chilli powder and mix well. Add 1 teaspoon Turmeric and stir well. Cook the masala till oil starts to leave the sides. YOu may add little water to the masala when stirring so that it does not stick to the bottom of the cooking pot. When masala is fully cooked, add mutton pieces and mix well. Cook with covered lid under medium flame. Mutton will release a lot of water and cook with its own water. Ocassionally stir the masala but keep the lid covered. In the meantime, wash and cut potatoes into big pieces. Pan fry them lightly in oil and set aside. When mutton is 70% cooked, add the potatoes and cook them. You may transfer the meat and potatoes to a pressure cooker at this time or continue to cook in your vessel with the lid tightly closed. After 10 mins of cooking with potatoes, boil 4 cups of water and pour into the mutton. Cover lid tightly and cook till mutton is tender. Right before taking it off the stove, heat ghee in a pan, add garam masala and put it on the mutton. Serve mutton curry with rice and dhania patra chatani.
context_page_description: Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism, cultural choices and traditions. Centuries of Islamic rule, particularly by the Mughals, also introduced dishes like samosa and pilaf.
  Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to this country. The Columbian discovery of the New World brought a number of new vegetables and fruit to India. A number of these such as the potato, tomatoes, chillies, peanuts, and Guava have become staples in many regions of India. Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Europe and Asia.
context_section_description: The cuisine of Odisha relies heavily on local ingredients. Flavours are usually subtle and delicately spiced. Fish and other seafood, such as crab and shrimp, are very popular, and chicken and mutton are also consumed. Panch phutana, a mix of cumin, mustard, fennel, fenugreek and kalonji (nigella), is widely used for flavouring vegetables and dals, while garam masala and turmeric are commonly used for meat-based curries. Pakhala, a dish made of rice, water, and dahi (yogurt), that is fermented overnight, is very popular in summer in rural areas. Oriyas are very fond of sweets, so dessert follows most meals.
  Popular Oriya dishes include anna, kanika, dalma, khata (tamato and oou), dali (different types of lentils, i.e. harada (red gram), muga (moong), kolatha (horsegram), etc.), (spinach and other green leaves) and alu-bharta (mashed potato) along with pakhala.
  Odisha is well known for its milk-based sweets. Among the many Rasagula which originated in Odisha, Chhena poda, Chhena gaja, Chhena jhili, and Rasabali are very famous.
caption: Oriya mutton curry (mansha tarkari).
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