ମାଂସ ସ୍ୱାଦ ଭଳି ପଣସ ତରକାରୀ

Ingredients

• 500 g Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
• 2 Potatoes (medium, peeled and cubed 1‑inch)
• 1 Onion (large, finely chopped)
• 2 Tomato (medium, chopped)
• 4 cloves Garlic (minced)
• 1 inch Fresh Ginger (peeled and minced)
• 2 Green Chilies (slit lengthwise, seeds optional for less heat)
• 1 tsp Turmeric Powder (ground)
• 1 tsp Red Chili Powder (adjust to desired heat)
• 1 tsp Coriander Powder (ground)
• 1 tsp Cumin Seeds (whole)
• 1 Cinnamon Stick (small piece)
• 3 Green Cardamom Pods (lightly crushed)
• 1 tsp Garam Masala (added at the end for aroma)
• 1.5 tsp Salt (or to taste)
• 3 tbsp Vegetable Oil (for sautéing)
• 1 cup Water (for pressure cooking)
• 1 tsp Sugar (optional, to balance acidity)

Instructions

1. Prepare All Ingredients

   Wash, peel and cube the potatoes, chop the onion, dice the tomatoes, mince the garlic and ginger, and slit the green chilies. Cut the chicken into bite‑size pieces.

   Time: PT15M

2. Make the Spice Paste

   In a blender, combine onion, tomatoes, garlic, ginger, green chilies, cinnamon stick, crushed cardamom pods, cumin seeds, turmeric, red chili powder, coriander powder, salt and ½ cup water. Blend to a smooth paste.

   Time: PT10M

3. Temper Whole Spices

   Heat the oil in the pressure cooker over medium heat. Add the cinnamon stick and remaining cardamom pods; sauté until fragrant, about 30 seconds.

   Time: PT2M

   Temperature: Medium heat

4. Cook the Paste

   Pour the blended spice paste into the hot oil. Stir continuously and cook until the oil begins to separate from the masala and the raw aroma disappears, about 6‑7 minutes.

   Time: PT7M

   Temperature: Medium heat

5. Add Chicken

   Add the chicken pieces to the masala, stir to coat, and sauté for 3 minutes until the chicken changes color.

   Time: PT3M

   Temperature: Medium heat

6. Add Potatoes

   Add the cubed potatoes, mix well with the chicken and masala.

   Time: PT2M

7. Pressure Cook

   Pour in 1 cup of water, close the pressure cooker lid, and bring to high pressure. Cook for 8 minutes.

   Time: PT8M

   Temperature: High pressure

8. Finish the Curry

   Perform a quick pressure release, open the cooker, and stir in garam masala and sugar. Simmer uncovered for 5 minutes to thicken the gravy.

   Time: PT5M

   Temperature: Medium heat

9. Garnish and Serve

   Turn off the heat, garnish with freshly chopped cilantro (optional), and serve hot with steamed rice or Indian flatbread.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g