Ingredients:
Mutton 1/2 kg
Kasmiri chilly powder 1 tsp
Turmeric powder 1/4 tsp
Curd 2 tsp
Salt little
Curry leaves little
Kasthuri methi little
Oil 2 tsp
For Masala:
Oil 1 tsp
Fennel seeds 1/2 tsp
Black pepper 1/2 tsp
Coriander seeds 1/2 tsp
Red chilly 5 to 6
Ginger garlic paste 1 tsp
Cloves 2
Cardamom 2
Cinnamon stick 1
Onion 1
Tomato 1
Method:
Marinate the mutton with kasmiri chilly powder, turmeric powder ,curd and salt for an hour.
For Masala paste, pour 1 tsp of oil, add fennel seeds , black pepper ,coriander seeds ,red chilly ,cloves ,cardamom ,cinnamon stick ,mix it well.
Add onions ,cook it becomes translucent ,add ginger garlic paste ,fry it .
Add chopped tomatoes ,cook it becomes soft and switch off the flame.
Once it cooled down, ground into paste.Now masala paste is ready.
In the pressure cooker, pour 2 tsp of oil, add curry leaves ,add marinated mutton ,mix it well.
Cover cook the mutton for 5 mins.
Add masala paste ,required water and salt ,pressure cook 5 to 6 whistles or till mutton is soft.
Open the lid, add kasthuri methi ,cook for 5 mins in low medium flame.
Switch off the flame, once oil separated in the top and got the gravy consistency.
Mutton gravy is ready to serve with Chapathi/roti/parrotta.
Comments