Big Flavor Low Effort: This Bengali Stew Is Built for Cozy Days

Ingredients

• 2 teaspoons black peppercorns
• 5 blade mace, see notes
• 1 1/2 teaspoons celery seeds
• 2 1/2 tablespoons cumin seeds
• 1 1/2 tablespoons coriander seeds
• 8 cloves
• 10 green cardamom pods
• 2 black cardamom pods
• 2 teaspoons mustard seeds
• 2 1/2 to 3 pounds boneless chuck, cut into 1 1/2 to 2-inch cubes
• 2 medium red onions (16 ounces; 454 g total), halved and thinly sliced cross-wise, divided
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste (see notes)
• 1 tablespoon plus 1 teaspoon Kashmiri red chile powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground nutmeg
• 3 large bay leaves
• 1 (2-inch) cinnamon stick
• 6 Indian or Thai green chiles, split in half lengthwise, divided
• 1 tablespoon (15 ml) distilled white vinegar
• 1 tablespoon (9 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or same weight
• 1 cup (240 ml) mustard oil or canola oil, divided (see notes)
• 2 teaspoons panch phoron (see notes)
• 1 1/2 teaspoons dark soy sauce, such as Lee Kum Kee
• 2 teaspoons garam masala, homemade or store-bought
• Steamed rice, such as basmati or jasmine
• 1/2 medium red onion, thinly sliced lengthwise
• 1 English cucumber, thinly sliced cross-wise
• Lime wedges
• 2 to 3 Indian or Thai green chiles, thinly sliced cross-wise

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