Meat Shahi Kalia with Potato

Adding potatoes to meat kalia or korma is uncommon in many parts of the Indian subcontinent. However, potatoes are a beloved ingredient in the Nawabi and Zamindari cuisine of East Bengal. This rich Shahi Kalia combines sweet and tangy flavors, making it a perfect accompaniment to rice, polao, or paratha during Eid and other family celebrations.

For Eid-ul-Adha, you can prepare this traditional Shahi Kalia with mutton. The recipe is shared by culinary artist Hasina Ansar.

Ingredients

• 1 kg mutton
• 3–4 large potatoes, peeled and cut into large pieces
• 1 cup chopped onion
• ½ cup onion paste
• ½ cup sour yogurt
• ½ cup tomato paste
• 1½ tbsp ginger paste
• 1 tbsp garlic paste
• 1½ tsp Kashmiri chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• Whole garam masala and 2 bay leaves
• ½ tsp shahi cumin (caraway seeds)
• A pinch of nutmeg and mace powder
• 1 tbsp cashew nut paste
• 1 tsp kewra water
• ½ cup oil and ghee mixture
• Black pepper and salt to taste
• Green chilies as desired

Method

1. Marinate the mutton with a little salt and 1 tablespoon of yogurt. Set aside for 20–30 minutes.
2. Heat oil and fry the potato pieces with a little turmeric and salt until golden brown. Remove and keep aside.
3. In the same oil, fry the chopped onions with whole garam masala, bay leaves, and shahi cumin until deep golden brown.
4. Add ginger paste, garlic paste, and tomato paste. Sauté well.
5. Mix turmeric, Kashmiri chili, coriander, and cumin powder with a little water and add to the pan. Cook until the oil separates from the spices.
6. Add the marinated mutton and cook over high heat for about 5 minutes.
7. Reduce the heat and add the beaten yogurt and cashew paste. Cover and cook until the meat releases its moisture and becomes half-cooked.
8. Once the meat starts to soften, add the fried potatoes and cook for another 3 minutes.
9. Pour in enough hot water to create a rich gravy. Cover and simmer until both the meat and potatoes are fully cooked.
10. When the gravy thickens, add onion paste, nutmeg-mace powder, garam masala powder, green chilies, and kewra water.
11. Simmer for another 5 minutes before serving.

Cooking Tip

The signature appeal of Shahi Kalia lies in its deep reddish-brown color. Using Kashmiri chili powder and tomato paste helps achieve this rich hue. For the best texture, ensure the potatoes remain intact while becoming soft and fluffy inside.