Photo: goanfishcurryrice2 · CC BY-SA 2.0 · Wikimedia Commons

Westbengal · Dinner

Mutton Nihari Kolkata

🍗 Non-veg📊 Hard

Mutton trotters and shank simmered overnight in a spiced flour-thickened gravy — Kolkata's version of the Mughal slow-cooked breakfast-turned-dinner.

⏱️15 minPrep
🔥51 minCook
🕒66 minTotal
🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Mutton Nihari Kolkata

  1. In ghee, sear mutton until brown all over.
  2. Add ginger-garlic; fry 3 min.
  3. Add nihari masala, chilli, salt, birista and hot water.
  4. Bring to boil.
  5. Cover tightly; cook on lowest possible heat 2–3 hours until meat falls from bones.
  6. Alternatively pressure cook 45 min.
  7. Whisk atta with cold water; stir into nihari; simmer 10 min until gravy is silky and thick.
  8. Ladle into bowls; top with fresh ginger julienne, fried onion, coriander and lemon.
  9. Serve with naan or kulcha.
  10. Heat mustard oil in a heavy-bottomed pan over medium heat (160°C) until it starts to smoke lightly (2 minutes).
  11. Reduce heat to low (120°C), add panch phoron seeds and allow them to splutter (30 seconds). Aroma should be fragrant.
  12. Add turmeric powder and red chili powder, stir for 30 seconds until raw smell disappears.
  13. Coat fish pieces in salt and turmeric, then fry in the oil over medium heat (150°C) until golden (3-4 minutes per side). Remove and set aside.
  14. In the same oil, fry potatoes over medium heat (150°C) until golden edges appear (8-10 minutes). Remove and set aside.
  15. Fry onions over medium heat (150°C) until translucent (4-5 minutes).
  16. Add tomatoes and green chilies, cook for 3-4 minutes until tomatoes soften and break down.
  17. Return potatoes to pan, add 500ml water, bring to boil over medium heat (160°C).
  18. Gently slide fish pieces into the gravy. Reduce heat to low (120°C), cover with lid, and simmer for 12-15 minutes.
  19. Fish should be opaque inside, potatoes tender. Gravy should coat the back of a spoon. Add fresh coriander. Serve hot with steamed rice.
  20. Marinate mutton with 60ml yogurt and ginger-garlic paste for 4 hours at room temperature (20-22°C).
  21. Heat 90ml mustard oil in a heavy pan over medium-high heat (170°C) until aromatic (1 minute).
  22. Add marinated mutton pieces and all marinade, cook over medium heat (150°C) for 8-10 minutes, stirring occasionally, until meat is sealed (surface should be browned, not pink).
  23. In a separate pan, heat ghee and fry onions over medium heat (150°C) until deep golden brown (12-15 minutes). Onions should be caramelized and fragrant. Transfer to main pot.
  24. Add all spice powders (coriander, turmeric, chili, cumin) to the pot and stir constantly for 1-2 minutes over low-medium heat (130°C) to bloom spices. Aroma should be rich.
  25. Add potatoes and 120ml yogurt, stir well to combine.
  26. Add 100ml water, bring to boil over medium heat (150°C), then reduce to low (110°C), cover, and simmer for 60-70 minutes.
  27. Stir every 15 minutes. Meat should be fork-tender, gravy deep brown and thick (should coat meat in a glossy layer).
  28. Uncover, increase heat to medium (140°C) for final 10 minutes if gravy is too thin.
  29. Add garam masala powder, taste and adjust salt. Serve hot with luchi (fried bread) or rice.
  30. Heat ghee in a heavy pan over medium heat (150°C) for 1 minute.
  31. Add cinnamon, cardamom, cloves, and bay leaves. Allow to crackle and release aroma (45 seconds). Whole spices should darken slightly.
  32. Add onions and cook over medium-high heat (160°C) until golden brown (8-10 minutes). Onions should be fragrant and caramelized.
  33. Add ginger-garlic paste and grated coconut, cook for 2-3 minutes over medium heat (150°C), stirring constantly until fragrant.
  34. Add turmeric powder and red chili powder, stir for 30 seconds. Raw spice smell should disappear.
  35. Add coriander powder, stir for 20 seconds.
  36. Pour in 250ml water and bring to boil over medium heat (150°C). Reduce heat to low (120°C), cover, and simmer for 8-10 minutes to develop base gravy.
  37. Add coconut milk slowly, stirring well. Bring to a gentle simmer over low-medium heat (130°C). Do not boil.
  38. Add prawns, green chilies, salt, and sugar. Stir gently.
  39. Cover and cook over low heat (120°C) for 8-10 minutes. Prawns should be opaque pink, gravy creamy and light. Do not overcook (prawns become rubbery if cooked beyond 10 minutes).
  40. Taste and adjust salt and spice. Serve hot with steamed rice or luchi.
  41. In a spice grinder, combine black mustard seeds, yellow mustard seeds, green chilies, salt, and 120ml water. Grind into a smooth paste (about 2-3 minutes). Paste should be thick and spreadable.
  42. Heat mustard oil in a heavy-bottomed pan over high heat (180°C) until it begins to smoke (1-2 minutes). This step is essential for authentic Bengali taste.
  43. Reduce heat to medium (150°C), add turmeric powder and stir for 30 seconds. Raw turmeric smell should disappear.
  44. Carefully place fish pieces into the hot oil (oil should sizzle gently). Cook over medium heat (150°C) for 2-3 minutes on each side until golden and crispy on edges. Fish should be sealed but not fully cooked.
  45. Add 250ml water and half the mustard paste (mix it in gently). Bring to a boil over medium heat (150°C).
  46. Add remaining 250ml water mixed with remaining mustard paste, stir gently to combine.
  47. Reduce heat to low (120°C), cover, and simmer for 8-10 minutes. Fish should be opaque inside, gravy should have a rich mustard aroma.
  48. Add fresh coriander if desired. Taste and adjust salt. Serve hot with steamed rice.
  49. Place fish pieces in a bowl, coat with salt and 1 tbsp lemon juice. Let marinate for 60 minutes at room temperature (20-22°C).
  50. In a spice grinder, combine black mustard seeds, yellow mustard seeds, green chilies, grated coconut, and salt. Add 30ml water and grind into a coarse-textured paste (about 2 minutes). Paste should have visible seed bits.
  51. Add turmeric powder to the paste and mix well.
  52. Coat fish pieces generously with the mustard-coconut paste on both sides, drizzle with remaining mustard oil and lemon juice. Cover and let marinate for 30 minutes at room temperature.
  53. Place banana leaf (or gourd leaf) on a flat surface. Center one marinated fish piece on it, wrap edges up around the fish to form a parcel, folding leaf into itself. Secure with toothpicks if necessary.
  54. Heat a non-stick skillet or tawa over medium heat (150°C) for 1 minute until warm.
  55. Place fish parcels leaf-side down on the skillet. Cook for 10 minutes (leaf should darken but not burn; should smell lightly toasted).
  56. Carefully flip parcels using a spatula, cook for another 8-10 minutes on the other side. Fish inside should be opaque (check by opening one corner gently).
  57. Serve hot in the leaf parcels. Aroma should be fragrant mustard and toasted banana leaf.
  58. Boil chicken pieces with 30g onion, 10g ginger, 4 cloves, 2 cinnamon sticks, 4 bay leaves, 20 black peppercorns, and 5g salt in 600ml water over medium heat (150°C) for 20-25 minutes until chicken is 80% cooked (should be soft but still holding shape). Reserve 250ml of the boiling liquid. Drain chicken and set aside.
  59. Soak poppy seeds in warm water for 5 minutes, then grind with cashewnuts, dried coconut, and 30ml water into a smooth paste.
  60. Heat oil and ghee together in a heavy pan over medium heat (150°C) for 1 minute.
  61. Add 4 dried red chilies, 10 makhana, 2 green cardamom pods, 1 mace pod, and 10 peppercorns. Allow to crackle for 45 seconds (aroma should be complex and warm).
  62. Add poppy seed paste and cook over low-medium heat (130°C) for 3-4 minutes, stirring constantly, until paste is fragrant and darkens slightly.
  63. Add yogurt slowly while stirring to avoid curdling. Cook for 2-3 minutes on low heat (120°C).
  64. Add boiled chicken pieces, reserved 250ml boiling liquid, green chilies, and 90ml water. Bring to a gentle simmer over medium heat (150°C).
  65. Reduce heat to low (120°C), cover, and simmer for 15-20 minutes. Sauce should be creamy and coat the chicken.
  66. Add sugar, mix warm milk with cornflour, and pour into the curry while stirring. Cook uncovered for 2-3 minutes over low-medium heat (130°C) until sauce thickens slightly (should coat the back of a spoon).
  67. Add kewra water and sweet fragrance (meetha attar), mix gently. Do not boil.
  68. Taste and adjust salt. Serve hot with steamed rice or luchi.
  69. Heat mustard oil in a heavy pan over medium-high heat (170°C) for 1 minute. Oil should be hot but not smoking.
  70. Reduce heat to medium (150°C), add cumin seeds and nigella seeds, allow to crackle for 30 seconds. Aroma should be fragrant and nutty.
  71. Add dried red chilies and cook for 20 seconds until fragrant.
  72. Add onions and cook over medium heat (150°C) until golden (6-8 minutes).
  73. Add ginger-garlic paste, cook for 1-2 minutes over medium heat (150°C) until fragrant and raw smell disappears.
  74. Add turmeric powder, red chili powder, and coriander powder. Stir constantly for 30-45 seconds. Raw spice smell should disappear completely.
  75. Add crushed tomatoes and cook for 3-4 minutes over medium heat (150°C) until tomatoes break down and oil separates from the mixture.
  76. Add boiled potatoes, salt, sugar, and 250ml water. Bring to boil over medium heat (150°C).
  77. Reduce heat to low (120°C), cover, and simmer for 15-20 minutes. Potatoes should absorb flavors, gravy should thicken and coat potatoes.
  78. Uncover, drizzle with ghee, add fresh coriander. Cook uncovered for another 2-3 minutes over low heat (120°C) if gravy is too thin.
  79. Gravy should be thick and clingy (aloo dum means "pot-stewed potatoes"). Serve hot with luchi, puri, or rice.
  80. Heat mustard oil in a pan over medium-high heat (170°C) for 45 seconds until hot.
  81. Reduce heat to medium (150°C), add cumin seeds and nigella seeds, allow to crackle for 30 seconds (aroma should be toasty).
  82. Add dried red chilies and cook for 20 seconds until fragrant.
  83. Add potato cubes and cook over medium heat (150°C) for 6-7 minutes, stirring occasionally, until potatoes have light golden edges.
  84. Mix poppy seed powder with 120ml water until smooth (no lumps). The mixture should be thin and pourable.
  85. Pour poppy seed mixture over potatoes, add salt and green chilies. Stir well to coat potatoes.
  86. Reduce heat to low-medium (130°C), cover with lid, and cook for 12-15 minutes. Potatoes should be tender (test with a fork), raw smell of poppy seeds should be completely gone (aroma should be nutty and aromatic).
  87. Uncover, increase heat to medium (140°C), and cook for 2-3 minutes until gravy is almost dry (only light coating on potatoes remains).
  88. Serve hot. Gravy should be thick and clingy, potatoes should be soft inside and slightly firm outside.
  89. Heat mustard oil in a heavy pan over medium-high heat (170°C) until it begins to smoke (1-2 minutes).
  90. Reduce heat to low (120°C), add panch phoron and allow seeds to splutter (30 seconds). Aroma should be complex.
  91. Add turmeric powder and red chili powder, stir for 30 seconds. Raw smell should disappear.
  92. Add potatoes and cook over medium heat (150°C) until golden edges appear (8-10 minutes).
  93. Add onions and cook for 3-4 minutes until soft.
  94. Add tomatoes and green chilies, cook for 3-4 minutes until tomatoes break down.
  95. Add 500ml water and bring to boil over medium heat (150°C).
  96. Reduce heat to low (120°C), add prawns carefully, cover, and cook for 6-8 minutes. Prawns should be opaque pink, not translucent.
  97. Add salt, taste, and adjust. Add fresh coriander. Serve hot with steamed rice.
  98. Heat 30ml ghee in a heavy pan over medium heat (150°C) for 1 minute.
  99. Fry bitter gourd slices over medium heat (150°C) until golden edges appear (4-5 minutes). Remove and set aside.
  100. Fry raw banana cubes in the same ghee over medium heat (150°C) until golden (3-4 minutes). Remove and set aside.
  101. Fry eggplant cubes over medium heat (150°C) until golden (4-5 minutes). Remove and set aside.
  102. Fry radish, drumsticks, and potatoes separately over medium heat (150°C), each until lightly golden (4-5 minutes each). Set aside.
  103. Add remaining 30ml ghee to the pan, increase heat to medium (150°C).
  104. Add panch phoron and bay leaves, allow to crackle for 45 seconds. Aroma should be warm and aromatic.
  105. Add turmeric powder and stir for 20 seconds.
  106. Add fried dal er bori and all fried vegetables (bitter gourd, banana, eggplant, radish, drumsticks, potatoes), salt, sugar, and 200ml water. Stir well.
  107. Mix milk with flour until smooth (no lumps), pour into the vegetable mixture while stirring.
  108. Bring to a boil over medium heat (150°C), then reduce to low (120°C), cover, and simmer for 12-15 minutes. Vegetables should be tender, gravy creamy.
  109. Add whole green chilies, cook uncovered for 2 minutes. Gravy should be thick and coat vegetables. Slight sweetness should balance bitterness of vegetables.
  110. Serve hot with steamed rice. This is traditionally the first course of a Bengali meal.
  111. Heat mustard oil in a heavy pan over high heat (180°C) until it begins to smoke (1 minute).
  112. Reduce heat to medium (150°C), add panch phoron and allow to splutter (30 seconds).
  113. Add turmeric powder and red chili powder, stir for 30 seconds.
  114. Add eggplant cubes and cook over medium heat (150°C) for 6-7 minutes, stirring occasionally, until edges are golden.
  115. Add onions and cook for 3-4 minutes until translucent.
  116. Add ginger slices and green chilies, cook for 1 minute.
  117. Add crushed tomatoes and cook for 2-3 minutes until broken down.
  118. Add 400ml water and bring to boil over medium heat (150°C).
  119. Reduce heat to low (120°C), add fish pieces carefully, cover, and cook for 12-15 minutes.
  120. Fish should be opaque inside, eggplant tender, gravy should coat all ingredients.
  121. Add salt and fresh coriander. Serve hot with steamed rice.
  122. Heat mustard oil in a heavy pan over medium-high heat (170°C) for 1 minute.
  123. Add mutton pieces with salt and cook over medium heat (150°C) for 8-10 minutes, stirring occasionally, until sealed and no pink remains visible.
  124. Remove mutton and set aside.
  125. In the same pan, add ghee and fry onions over medium heat (150°C) until translucent (4-5 minutes).
  126. Add ginger-garlic paste and cook for 1-2 minutes until fragrant and raw smell disappears.
  127. Add turmeric powder, red chili powder, and coriander powder. Stir for 1 minute. Raw spice smell should disappear.
  128. Add crushed tomatoes and cook for 2-3 minutes until broken down.
  129. Return mutton to pan, add green chilies and 600ml water. Bring to boil over medium heat (150°C).
  130. Reduce heat to low (120°C), cover, and simmer for 30-40 minutes. Mutton should be tender (check with a fork).
  131. Add potatoes, return to boil, reduce heat to low (120°C), cover, and simmer for 15-20 minutes more.
  132. Potatoes should be tender, gravy should coat the meat and potatoes.
  133. Taste and adjust salt. Add fresh coriander. Serve hot with steamed rice.
  134. Heat mustard oil and ghee in a pan over medium heat (150°C) for 1 minute.
  135. Add onions and cook over medium heat (150°C) until golden (5-6 minutes).
  136. Add ginger-garlic paste and cook for 1 minute until fragrant.
  137. Add turmeric powder, red chili powder, and coriander powder, stir for 30 seconds.
  138. Add potatoes and cook for 3-4 minutes over medium heat (150°C) until edges are golden.
  139. Add pointed gourd pieces (skin-side down first) and cook for 2 minutes.
  140. Add salt, green chilies, and 200ml water. Bring to boil over medium heat (150°C).
  141. Reduce heat to low (120°C), cover, and simmer for 10-12 minutes.
  142. Pointed gourds should be tender but still hold their shape, potatoes should be soft.
  143. Add fresh coriander. Serve hot with steamed rice or roti.
  144. Heat mustard oil and ghee in a pan over medium heat (150°C) for 1 minute.
  145. Add panch phoron and allow to crackle for 30 seconds.
  146. Add onions and cook over medium heat (150°C) until light golden (4-5 minutes).
  147. Add ginger-garlic paste and cook for 1 minute until fragrant.
  148. Add turmeric powder, red chili powder, and coriander powder, stir for 30 seconds.
  149. Add bottle gourd cubes and cook for 2-3 minutes over medium heat (150°C), stirring gently.
  150. Add salt, green chilies, and 150ml water. Bring to boil over medium heat (150°C).
  151. Reduce heat to low (120°C), cover, and simmer for 10-12 minutes.
  152. Bottle gourd should be tender and translucent-looking, liquid should reduce significantly.
  153. Add fresh coriander. Serve hot with steamed rice or bread.
  154. Heat 30ml mustard oil in a large skillet over high heat (180°C) for 1 minute.
  155. Reduce heat to medium (150°C).
  156. Mix eggplant slices with salt, turmeric powder, red chili powder, panch phoron, onions, and green chilies in a bowl.
  157. Working in batches, fry eggplant slices in the hot oil over medium heat (150°C) for 3-4 minutes per side until golden brown and crispy. Eggplant should be translucent inside with crispy golden exterior.
  158. Transfer to a plate lined with paper towels.
  159. Repeat with remaining oil and eggplant slices.
  160. Serve hot, garnished with fresh coriander. Can be served with rice or as an accompaniment to other curries.
  161. Heat mustard oil and ghee in a pan over medium heat (150°C) for 1 minute.
  162. Add panch phoron and allow to crackle for 30 seconds.
  163. Add onions and cook over medium heat (150°C) until golden (4-5 minutes).
  164. Add ginger-garlic paste and green chilies, cook for 1 minute.
  165. Add turmeric powder and red chili powder, stir for 20 seconds.
  166. Add pui shaak and 100ml water. Bring to boil over medium-high heat (160°C).
  167. Reduce heat to low (120°C), cover, and cook for 8-10 minutes. Spinach should wilt and become tender, liquid should mostly evaporate.
  168. Uncover, add salt, and cook for 1-2 more minutes if necessary to reduce excess liquid.
  169. Serve hot with steamed rice or bread.
  170. Drain soaked colocasia stems and pat dry with a cloth.
  171. Heat mustard oil and ghee in a pan over medium heat (150°C) for 1 minute.
  172. Add onions and cook over medium heat (150°C) until golden (5-6 minutes).
  173. Add ginger-garlic paste and cook for 1 minute until fragrant.
  174. Add turmeric powder, red chili powder, and coriander powder, stir for 30 seconds.
  175. Add potatoes and colocasia stems, cook for 3-4 minutes over medium heat (150°C).
  176. Add salt, green chilies, and 250ml water. Bring to boil over medium heat (150°C).
  177. Reduce heat to low (120°C), cover, and simmer for 15-18 minutes.
  178. Colocasia stems should be tender, potatoes should be soft. Gravy should coat vegetables.
  179. Serve hot with steamed rice.
  180. Make 2-3 diagonal slashes on each side of the fish (about 0.5 inches deep, for even cooking and flavor absorption).
  181. Mix 1 tsp turmeric powder and salt in a bowl, rub all over the fish, inside the cavity, and into the slashes. Let rest for 5 minutes.
  182. Heat 1.5 tbsp mustard oil in a large pan (big enough to fit the fish) over medium heat (150°C) for 1 minute.
  183. Carefully place fish in the pan, pour remaining 1.5 tbsp mustard oil over it. Cook over medium heat (150°C) for 4-5 minutes until skin is golden and crispy on bottom.
  184. Using two spatulas, carefully flip fish. Cook for another 4-5 minutes until second side is golden.
  185. Remove fish to a plate.
  186. In the same pan, add onions and ginger slices, cook over medium heat (150°C) for 2-3 minutes.
  187. Add remaining 1 tsp turmeric powder, bay leaves, and green cardamom pods. Stir for 30 seconds.
  188. Add green chilies and 400ml water, bring to boil over medium heat (150°C).
  189. Reduce heat to low (120°C), carefully place fish back in the pan (head-first), cover, and steam for 10-12 minutes.
  190. Fish flesh should be opaque and flake easily with a fork. Check near the head first (closest to heat).
  191. Add fresh coriander. Serve hot with steamed rice, maintaining the whole fish presentation.
  192. Heat mustard oil and ghee in a pan over medium heat (150°C) for 1 minute.
  193. Add onions and cook over medium heat (150°C) until light golden (4-5 minutes).
  194. Add ginger-garlic paste and cook for 1 minute until fragrant.
  195. Add turmeric powder, red chili powder, and coriander powder, stir for 30 seconds.
  196. Add fish roe very gently and cook for 2-3 minutes over low-medium heat (130°C), stirring carefully to avoid breaking roe.
  197. Add salt, green chilies, and 200ml water. Bring to a gentle simmer over low heat (120°C), cover.
  198. Simmer for 10-12 minutes. Roe should remain relatively intact (some breaking is natural), gravy should be creamy and coat roe.
  199. Add fresh coriander. Serve hot with steamed rice.
  200. Marinate chicken pieces with 100g yogurt, 30g ginger-garlic paste, and 5g salt for 2 hours at room temperature (20-22°C).
  201. Heat ghee and mustard oil in a heavy pan over medium-high heat (170°C) for 1 minute.
  202. Add whole spices (bay leaves, cloves, cinnamon, cardamom, peppercorns) and allow to crackle for 45 seconds (aroma should be warm).
  203. Add finely chopped onions and cook over medium heat (150°C) until light golden (4-5 minutes).
  204. Add green chilies and cook for 30 seconds.
  205. Add marinated chicken with all marinade, cook over medium heat (150°C) for 8-10 minutes, stirring occasionally, until chicken is sealed.
  206. Add all spice powders (coriander, turmeric, chili, cumin) and stir for 1-2 minutes. Raw spice smell should disappear.
  207. Add remaining 100g yogurt slowly while stirring to avoid curdling.
  208. Add white pepper powder and 200ml water, bring to boil over medium heat (150°C).
  209. Reduce heat to low (120°C), cover, and simmer for 20-25 minutes. Chicken should be tender, gravy creamy and coat the chicken.
  210. Taste and adjust salt. Add fresh coriander. Serve hot with steamed rice.
  211. Grind black mustard seeds, yellow mustard seeds, green chilies, and salt with 80ml water to a smooth paste (2-3 minutes).
  212. Heat mustard oil in a heavy pan over high heat (180°C) until it smokes (1-2 minutes).
  213. Reduce heat to medium (150°C), add turmeric powder and stir for 30 seconds.
  214. Carefully place fish pieces in hot oil and cook for 2-3 minutes per side until golden. Remove and set aside.
  215. Add ginger slices and dried red chilies, cook for 1 minute.
  216. Add mustard paste and 300ml water, stir well. Bring to boil over medium heat (150°C).
  217. Reduce heat to low (120°C), carefully return fish to pan, cover, and simmer for 8-10 minutes.
  218. Fish should be opaque inside, gravy thick with mustard aroma.
  219. Add salt and fresh coriander. Serve hot with steamed rice.
  220. Heat mustard oil in a pan over medium-high heat (170°C) for 1 minute.
  221. Reduce heat to medium (150°C), add panch phoron and allow to crackle (30 seconds).
  222. Add turmeric powder and red chili powder, stir for 30 seconds.
  223. Add potatoes and cook for 4-5 minutes over medium heat (150°C) until edges are golden.
  224. Add onions and ginger slices, cook for 3-4 minutes until onions are soft.
  225. Add green chilies and fish pieces, cook for 2-3 minutes gently.
  226. Add salt and 300ml water, bring to boil over medium heat (150°C).
  227. Reduce heat to low (120°C), cover, and simmer for 8-10 minutes.
  228. Fish should be cooked through (check if flesh is opaque), potatoes tender.
  229. Add fresh coriander. Serve hot with steamed rice.
  230. Heat ghee in a heavy-bottomed pan over medium heat (150°C) for 1 minute.
  231. Add cloves, cinnamon, cardamom, and bay leaves. Allow to crackle for 45 seconds (aroma should be warm and sweet).
  232. Add sliced onions and cook over medium heat (150°C) until golden brown (8-10 minutes). Onions should be caramelized and fragrant.
  233. Add ginger and green chilies, cook for 1 minute.
  234. Add turmeric powder and stir for 30 seconds.
  235. Add soaked rice and stir gently for 2-3 minutes to coat with ghee and spices (rice grains should shine).
  236. Add salt and 600ml water, bring to boil over medium-high heat (160°C).
  237. Once it boils, reduce heat to low (110°C), cover with a tight-fitting lid, and cook for 15-18 minutes without disturbing.
  238. Rice should be fully cooked, fluffy, and separated. Grains should be yellow from turmeric, whole spices should be visible.
  239. Open lid, sprinkle raisins, fried cashewnuts, coriander, and mint. Mix gently with a fork.
  240. Serve hot. This is a mildly sweet rice traditionally served on auspicious occasions.
  241. Mix minced fish, mashed potatoes, onions, ginger-garlic paste, green chilies, egg, and all herbs and spices in a bowl.
  242. Mix thoroughly until the mixture holds together (should be wet but moldable).
  243. Divide into 12 equal portions. Shape each into a flat oval patty (0.5 inch thick, 3 inches long).
  244. Coat each patty with breadcrumbs on both sides (press gently to adhere).
  245. Heat mustard oil in a large skillet over medium heat (150°C) for 1 minute.
  246. Working in batches, fry patties for 3-4 minutes per side over medium heat (150°C) until golden brown and crispy on the outside. Surface should be golden and smell fragrant.
  247. Transfer to a plate lined with paper towels.
  248. Serve hot with green chutney or lemon wedges.
  249. Heat mustard oil in a pan over medium-high heat (170°C) for 1 minute.
  250. Reduce heat to medium (150°C), add panch phoron and allow to crackle (30 seconds).
  251. Add turmeric powder and red chili powder, stir for 30 seconds.
  252. Add ridge gourd cubes and cook over medium heat (150°C) for 4-5 minutes.
  253. Add onions and cook for 3-4 minutes until soft.
  254. Add ginger-garlic paste and cook for 1 minute until fragrant.
  255. Add coriander powder and stir for 20 seconds.
  256. Add green chilies and prawns, cook gently for 2-3 minutes.
  257. Add salt and 200ml water, bring to boil over medium heat (150°C).
  258. Reduce heat to low (120°C), cover, and simmer for 6-8 minutes. Prawns should be opaque pink, ridge gourd tender.
  259. Add fresh coriander. Serve hot with steamed rice.
  260. Heat mustard oil in a pan over medium heat (150°C) for 1 minute.
  261. Add panch phoron and allow to crackle (30 seconds).
  262. Add turmeric powder and red chili powder, stir for 30 seconds.
  263. Add vegetables and cook over medium heat (150°C) for 4-5 minutes.
  264. Add onions and ginger slices, cook for 3-4 minutes until onions are soft.
  265. Add coriander powder and green chilies, stir for 20 seconds.
  266. Add salt and 300ml water, bring to boil over medium heat (150°C).
  267. Reduce heat to low (120°C), cover, and simmer for 8-10 minutes.
  268. Vegetables should be tender, gravy light and aromatic.
  269. Add fresh coriander. Serve hot with steamed rice.
  270. Heat mustard oil and ghee in a pan over medium-high heat (170°C) for 1 minute.
  271. Add turmeric powder and red chili powder, stir for 30 seconds.
  272. Add catfish pieces carefully and cook over medium heat (150°C) for 3-4 minutes until sealed on both sides.
  273. Remove fish and set aside.
  274. In the same pan, add onions and cook over medium heat (150°C) until golden (5-6 minutes).
  275. Add ginger slices and ginger-garlic paste, cook for 1-2 minutes until fragrant.
  276. Add coriander powder and stir for 20 seconds.
  277. Add potatoes and cook for 2-3 minutes, stirring gently.
  278. Add green chilies and 400ml water, bring to boil over medium heat (150°C).
  279. Reduce heat to low (120°C), return fish carefully to pan, cover, and simmer for 12-15 minutes.
  280. Fish should be opaque inside, potatoes tender, gravy coats all ingredients.
  281. Add salt and fresh coriander. Serve hot with steamed rice.
  282. Heat mustard oil and ghee in a large pan over medium-high heat (170°C) for 1 minute.
  283. Reduce heat to medium (150°C), add panch phoron and allow to crackle (30 seconds).
  284. Add turmeric powder and red chili powder, stir for 30 seconds.
  285. Carefully place fish in the pan and cook for 3-4 minutes per side until skin is golden and crispy.
  286. Remove fish carefully and set aside.
  287. Add onions and ginger slices to the same pan, cook over medium heat (150°C) for 3-4 minutes until soft.
  288. Add green chilies and 300ml water, bring to boil.
  289. Reduce heat to low (120°C), gently return fish to pan, cover, and simmer for 8-10 minutes.
  290. Fish should be cooked through (check if flesh is opaque), gravy light and aromatic.
  291. Add salt and fresh coriander. Serve hot with steamed rice.
  292. Heat mustard oil and ghee in a pan over medium heat (150°C) for 1 minute.
  293. Add onions and cook over medium heat (150°C) until golden (5-6 minutes).
  294. Add ginger-garlic paste and cook for 1 minute until fragrant.
  295. Add turmeric powder, red chili powder, and coriander powder, stir for 30 seconds.
  296. Add vegetables and cook for 3-4 minutes over medium heat (150°C).
  297. Add fish eggs very gently and cook for 2-3 minutes over low-medium heat (130°C), stirring carefully.
  298. Add salt, green chilies, and 200ml water, bring to a gentle simmer over low heat (120°C).
  299. Cover and simmer for 10-12 minutes. Roe should remain relatively intact, vegetables tender.
  300. Add fresh coriander. Serve hot with steamed rice.
  301. Heat mustard oil and ghee in a pan over medium heat (150°C) for 1 minute.
  302. Add panch phoron and allow to crackle (30 seconds).
  303. Add onions and cook over medium heat (150°C) until light golden (4-5 minutes).
  304. Add ginger and green chilies, cook for 1 minute.
  305. Add turmeric powder and red chili powder, stir for 20 seconds.
  306. Add bottle gourd cubes and cook for 2-3 minutes, stirring gently.
  307. Add grated coconut and 150ml water, bring to boil over medium heat (150°C).
  308. Reduce heat to low (120°C), cover, and simmer for 10-12 minutes.
  309. Bottle gourd should be tender and translucent, liquid reduced significantly, coconut flavor subtle.
  310. Add salt and fresh coriander. Serve hot with steamed rice.
  311. Heat mustard oil and ghee in a pan over medium heat (150°C) for 1 minute.
  312. Add panch phoron and allow to crackle (30 seconds).
  313. Add onions and cook over medium heat (150°C) until golden (4-5 minutes).
  314. Add ginger-garlic paste and cook for 1 minute until fragrant.
  315. Add turmeric powder and red chili powder, stir for 20 seconds.
  316. Add radish tuber cubes and cook for 2-3 minutes.
  317. Add radish greens and green chilies, cook for 1-2 minutes.
  318. Add salt and 100ml water, bring to boil over medium heat (150°C).
  319. Reduce heat to low (120°C), cover, and simmer for 8-10 minutes.
  320. Greens should wilt and become tender, liquid mostly evaporate.
  321. Add fresh coriander. Serve hot with steamed rice.
  322. Heat mustard oil and ghee in a pan over medium heat (150°C) for 1 minute.
  323. Add onions and cook over medium heat (150°C) until golden (5-6 minutes).
  324. Add ginger and cook for 1 minute.
  325. Add turmeric powder, red chili powder, and coriander powder, stir for 30 seconds.
  326. Add potatoes and cook for 3-4 minutes, stirring gently.
  327. Add pickled vegetables (with any accompanying juice), green chilies, and 300ml water.
  328. Bring to boil over medium heat (150°C).
  329. Reduce heat to low (120°C), cover, and simmer for 12-15 minutes.
  330. Potatoes should be tender, gravy coats all ingredients with a tangy aroma.
  331. Add salt and fresh coriander. Serve hot with steamed rice.
  332. Heat mustard oil and ghee in a pan over medium heat (150°C) for 1 minute.
  333. Add panch phoron and allow to crackle (30 seconds).
  334. Add onions and cook over medium heat (150°C) until golden (5-6 minutes).
  335. Add ginger-garlic paste and cook for 1 minute until fragrant.
  336. Add turmeric powder, red chili powder, and coriander powder, stir for 30 seconds.
  337. Add pumpkin cubes and cook for 3-4 minutes, stirring gently.
  338. Add salt, green chilies, and 200ml water, bring to boil over medium heat (150°C).
  339. Reduce heat to low (120°C), cover, and simmer for 12-15 minutes.
  340. Pumpkin should be tender and slightly translucent, liquid mostly evaporated.
  341. Add fresh coriander. Serve hot with steamed rice.
  342. Heat mustard oil and ghee in a pan over medium heat (150°C) for 1 minute.
  343. Add onions and cook over medium heat (150°C) until golden (5-6 minutes).
  344. Add ginger-garlic paste and cook for 1 minute until fragrant.
  345. Add turmeric powder, red chili powder, and coriander powder, stir for 30 seconds.
  346. Add potatoes and cook for 3-4 minutes.
  347. Add raw papaya and cook for 2-3 minutes, stirring gently.
  348. Add salt, green chilies, and 200ml water, bring to boil over medium heat (150°C).
  349. Reduce heat to low (120°C), cover, and simmer for 12-15 minutes.
  350. Papaya and potatoes should be tender, gravy coats all ingredients.
  351. Add fresh coriander. Serve hot with steamed rice.
  352. Heat mustard oil in a large pan over medium heat (150°C) for 1 minute.
  353. Add panch phoron and allow to crackle (30 seconds).
  354. Add onions and cook over medium heat (150°C) until golden (4-5 minutes).
  355. Add ginger and green chilies, cook for 1 minute.
  356. Add turmeric powder, red chili powder, and coriander powder, stir for 20 seconds.
  357. Add okra pieces and cook over medium heat (150°C) for 5-6 minutes, stirring frequently. Okra should release its sliminess and turn somewhat dry.
  358. Add salt and 100ml water, bring to boil over medium heat (150°C).
  359. Reduce heat to low (120°C), cover, and cook for 6-8 minutes more. Okra should be tender and no longer slimy.
  360. Uncover and cook for 1-2 minutes if excess liquid remains.
  361. Add fresh coriander. Serve hot with steamed rice.
  362. Heat 30ml mustard oil in a large skillet over medium-high heat (170°C) for 1 minute.
  363. Working in batches, fry eggplant slices over medium heat (150°C) for 3-4 minutes per side until golden and crispy. Eggplant should be translucent inside with crispy exterior.
  364. Transfer to a plate, repeat with remaining mustard oil and eggplant.
  365. In a small pan, heat remaining 1 tbsp mustard oil over medium heat (150°C).
  366. Add panch phoron and allow to crackle (30 seconds).
  367. Add onions and cook over medium heat (150°C) until light golden (3-4 minutes).
  368. Add ginger-garlic paste and green chilies, cook for 1 minute.
  369. Add turmeric powder, red chili powder, and coriander powder, stir for 20 seconds.
  370. Add fried eggplant slices and salt, toss gently to coat with tempering spices.
  371. Add fresh coriander. Serve hot with steamed rice.
  372. Heat mustard oil and ghee in a pan over medium heat (150°C) for 1 minute.
  373. Add panch phoron and allow to crackle (30 seconds).
  374. Add onions and cook over medium heat (150°C) until light golden (3-4 minutes).
  375. Add ginger-garlic paste and green chilies, cook for 1 minute.
  376. Add turmeric powder and red chili powder, stir for 20 seconds.
  377. Add spinach in batches (it will wilt down) and 100ml water.
  378. Bring to boil over medium heat (150°C).
  379. Reduce heat to low (120°C), cover, and cook for 8-10 minutes.
  380. Spinach should be tender, most liquid evaporated.
  381. Add salt and fresh coriander. Serve hot with steamed rice.
  382. Heat mustard oil and ghee in a pan over medium heat (150°C) for 1 minute.
  383. Add panch phoron and allow to crackle (30 seconds).
  384. Add onions and cook over medium heat (150°C) until light golden (3-4 minutes).
  385. Add ginger-garlic paste and cook for 1 minute.
  386. Add turmeric powder, red chili powder, and coriander powder, stir for 20 seconds.
  387. Add string beans and cook for 3-4 minutes, stirring gently.
  388. Add salt, green chilies, and 100ml water, bring to boil over medium heat (150°C).
  389. Reduce heat to low (120°C), cover, and simmer for 8-10 minutes.
  390. Beans should be tender but still slightly firm, liquid mostly evaporated.
  391. Add fresh coriander. Serve hot with steamed rice.
  392. Heat mustard oil and ghee in a large pan over medium heat (150°C) for 1 minute.
  393. Add panch phoron and allow to crackle (30 seconds).
  394. Add onions and cook over medium heat (150°C) until golden (5-6 minutes).
  395. Add ginger-garlic paste and cook for 1 minute until fragrant.
  396. Add turmeric powder, red chili powder, and coriander powder, stir for 30 seconds.
  397. Add potatoes, carrots, and beans, cook for 3-4 minutes over medium heat (150°C).
  398. Add peas and cauliflower, cook for 1-2 minutes.
  399. Add salt, green chilies, and 300ml water, bring to boil over medium heat (150°C).
  400. Reduce heat to low (120°C), cover, and simmer for 15-18 minutes.
  401. All vegetables should be tender, gravy should coat them. Different vegetables should maintain individual texture.
  402. Add fresh coriander. Serve hot with steamed rice.
  403. Heat mustard oil in a pan over medium heat (150°C) for 1 minute.
  404. Add onions and cook over medium heat (150°C) until light golden and soft (4-5 minutes).
  405. Add ginger and green chilies, cook for 1 minute until fragrant.
  406. Add turmeric powder, red chili powder, and coriander powder, stir for 20 seconds.
  407. Add mashed potatoes and salt, mix well with the oil and spices.
  408. Cook over low-medium heat (130°C) for 5-7 minutes, stirring frequently to ensure even mixing and prevent sticking.
  409. Potatoes should be warm and coated with the tempering spices (should look golden and fragrant).
  410. Add fresh coriander and mint, mix gently.
  411. Serve hot. Can be served with rice, roti, or as a side dish.
  412. Heat mustard oil in a pan over medium-high heat (170°C) for 1 minute.
  413. Reduce heat to medium (150°C), add panch phoron and allow to crackle (30 seconds).
  414. Add turmeric powder and red chili powder, stir for 30 seconds.
  415. Add pumpkin cubes and cook over medium heat (150°C) for 6-7 minutes, stirring gently.
  416. Add onions and cook for 3-4 minutes until soft.
  417. Add ginger-garlic paste and cook for 1 minute.
  418. Add coriander powder and stir for 20 seconds.
  419. Add green chilies and prawns, cook gently for 2-3 minutes.
  420. Add salt and 250ml water, bring to boil over medium heat (150°C).
  421. Reduce heat to low (120°C), cover, and simmer for 8-10 minutes. Prawns should be opaque pink, pumpkin tender.
  422. Add fresh coriander. Serve hot with steamed rice.
  423. Heat mustard oil and ghee in a heavy pan over medium-high heat (170°C) for 1 minute.
  424. Add turmeric powder and red chili powder, stir for 30 seconds.
  425. Add fish pieces carefully and cook over medium heat (150°C) for 3-4 minutes until sealed. Remove and set aside.
  426. In the same pan, add onions and cook over medium heat (150°C) until golden (5-6 minutes).
  427. Add ginger slices and cook for 1 minute.
  428. Add coriander powder and stir for 20 seconds.
  429. Add plantain cubes and cook for 3-4 minutes, stirring gently.
  430. Add crushed tomatoes and cook for 2-3 minutes until broken down.
  431. Add green chilies and 400ml water, bring to boil over medium heat (150°C).
  432. Reduce heat to low (120°C), return fish carefully, cover, and simmer for 12-15 minutes.
  433. Fish should be opaque, plantain tender, gravy coats all ingredients with slightly starchy texture.
  434. Add salt and fresh coriander. Serve hot with steamed rice.
  435. Heat mustard oil and ghee in a heavy pan over medium-high heat (170°C) for 1 minute.
  436. Add turmeric powder and red chili powder, stir for 30 seconds.
  437. Add Koi fish pieces carefully and cook over medium heat (150°C) for 3-4 minutes until sealed. Remove and set aside.
  438. In the same pan, add potatoes and cook over medium heat (150°C) for 5-6 minutes until edges turn golden.
  439. Add onions and cook for 3-4 minutes until soft.
  440. Add ginger slices and ginger-garlic paste, cook for 1-2 minutes.
  441. Add coriander powder and stir for 20 seconds.
  442. Add green chilies and 400ml water, bring to boil over medium heat (150°C).
  443. Reduce heat to low (120°C), return fish carefully, cover, and simmer for 12-15 minutes.
  444. Fish should be cooked through, potatoes tender, gravy coats all ingredients.
  445. Add salt and fresh coriander. Serve hot with steamed rice.
  446. In a bowl, combine minced mutton, finely chopped onions, ginger-garlic paste, coriander, egg, breadcrumbs, green chili, and salt.
  447. Mix thoroughly until mixture holds together. Divide into 8-10 equal portions and shape into elongated koftas (2 inches long, 1 inch diameter).
  448. Heat 30ml mustard oil in a large skillet over medium heat (150°C). Working in batches, fry koftas for 3-4 minutes, turning occasionally, until golden brown all over. Remove and set aside.
  449. In another pan, heat remaining 30ml mustard oil and ghee over medium heat (150°C).
  450. Add sliced onions and cook over medium heat (150°C) until golden (6-8 minutes).
  451. Add turmeric powder, red chili powder, cumin powder, and coriander powder. Stir for 1 minute. Raw spice smell should disappear.
  452. Add crushed tomatoes and cook for 2-3 minutes until broken down and oil separates.
  453. Add yogurt slowly while stirring to avoid curdling.
  454. Add fried koftas and 250ml water, bring to boil over medium heat (150°C).
  455. Reduce heat to low (120°C), cover, and simmer for 15-20 minutes. Koftas should be tender, gravy coats them.
  456. Add salt and fresh coriander. Serve hot with steamed rice.
  457. Squeeze out excess moisture from grated bottle gourd and potatoes using a clean cloth.
  458. In a bowl, combine grated vegetables, paneer, finely chopped onions, coriander, green chili, breadcrumbs, and salt.
  459. Mix thoroughly. Divide into 8-10 portions and shape into koftas.
  460. Heat 30ml mustard oil in a skillet over medium heat (150°C). Fry koftas in batches for 3-4 minutes, turning occasionally, until golden. Remove and set aside.
  461. In another pan, heat remaining 30ml mustard oil and ghee over medium heat (150°C).
  462. Add onions and cook until golden (5-6 minutes).
  463. Add turmeric powder, red chili powder, and coriander powder, stir for 1 minute.
  464. Add yogurt slowly while stirring.
  465. Add fried koftas and 300ml water, bring to boil over medium heat (150°C).
  466. Reduce heat to low (120°C), cover, and simmer for 15-18 minutes. Koftas should be tender, absorbing the gravy.
  467. Add salt and fresh coriander. Serve hot with steamed rice.
  468. Heat mustard oil in a large pan over medium-high heat (170°C) for 1 minute.
  469. Reduce heat to medium (150°C), add panch phoron and allow to crackle (30 seconds).
  470. Add turmeric powder and red chili powder, stir for 30 seconds.
  471. Add fish pieces and cook over medium heat (150°C) for 2-3 minutes until edges are golden.
  472. Add onions and ginger slices, cook for 2-3 minutes.
  473. Add green chilies and pui shaak with 250ml water, bring to boil over medium heat (150°C).
  474. Reduce heat to low (120°C), cover, and simmer for 10-12 minutes.
  475. Fish should be cooked through, spinach tender, liquid reduced.
  476. Add salt and fresh coriander. Serve hot with steamed rice.
  477. Heat mustard oil and ghee in a pan over medium heat (150°C) for 1 minute.
  478. Add onions and cook over medium heat (150°C) until light golden (4-5 minutes).
  479. Add ginger-garlic paste and cook for 1 minute.
  480. Add turmeric powder, red chili powder, and coriander powder, stir for 30 seconds.
  481. Add bottle gourd cubes and cook for 3-4 minutes, stirring gently.
  482. Add green chilies and prawns, cook gently for 2-3 minutes.
  483. Add salt and 200ml water, bring to a gentle boil over medium heat (150°C).
  484. Reduce heat to low (120°C), cover, and simmer for 8-10 minutes.
  485. Prawns should be opaque pink, bottle gourd tender, gravy light.
  486. Add fresh coriander. Serve hot with steamed rice.
  487. Grind black mustard seeds, yellow mustard seeds, green chilies, and salt with 60ml water to a smooth paste (2 minutes).
  488. Heat mustard oil in a pan over medium-high heat (170°C) until it begins to smoke (1 minute).
  489. Reduce heat to medium (150°C), add turmeric powder and stir for 20 seconds.
  490. Add onions and cook over medium heat (150°C) until soft (3-4 minutes).
  491. Add mustard paste and cook for 1-2 minutes, stirring constantly.
  492. Add bok choy and 150ml water, bring to boil over medium heat (150°C).
  493. Reduce heat to low (120°C), cover, and simmer for 8-10 minutes.
  494. Greens should be tender, gravy has strong mustard aroma.
  495. Add fresh coriander. Serve hot with steamed rice.
  496. Heat mustard oil and ghee in a pan over medium heat (150°C) for 1 minute.
  497. Add panch phoron and allow to crackle (30 seconds).
  498. Add onions and cook over medium heat (150°C) until golden (5-6 minutes).
  499. Add ginger-garlic paste and cook for 1 minute.
  500. Add turmeric powder, red chili powder, and coriander powder, stir for 30 seconds.
  501. Add white pumpkin cubes and cook for 3-4 minutes, stirring gently.
  502. Add salt, green chilies, and 200ml water, bring to boil over medium heat (150°C).
  503. Reduce heat to low (120°C), cover, and simmer for 12-15 minutes.
  504. Pumpkin should be tender and slightly translucent, liquid mostly evaporated.
  505. Add fresh coriander. Serve hot with steamed rice.
  506. Heat ghee in a pan over medium heat (150°C) for 1 minute.
  507. Add onions and cook over medium heat (150°C) until light golden (4-5 minutes).
  508. Add ginger-garlic paste and cook for 1 minute.
  509. Add turmeric powder, red chili powder, and coriander powder, stir for 30 seconds.
  510. Add yogurt slowly while stirring to avoid curdling.
  511. Add paneer cubes and cook gently for 1-2 minutes.
  512. Add prawns and green chilies, cook gently for 2-3 minutes.
  513. Add salt and 200ml water, bring to a gentle boil over medium heat (150°C).
  514. Reduce heat to low (120°C), cover, and simmer for 8-10 minutes.
  515. Prawns should be opaque pink, paneer soft and coated with gravy. Gravy should be creamy.
  516. Add fresh coriander. Serve hot with steamed rice.

Nutrition (approx, per serving)

CaloriesProteinCarbsFatFiber
290 kcal–g–g–g–g

📖 Cultural notes

Chingri Paneer Taal is a contemporary Bengali creation, marrying traditional ingredients with modern preferences. ---

Track the macros of Mutton Nihari Kolkata and 100s of Indian dishes with Nutri Macro India.