Bhugal Teewan with Bhuga Chawal

Instructions

1. 1

   Caramelize the Onions (Bhugal)

   • Heat oil in a heavy-bottomed pan or pressure cooker over medium heat.
   • Add the thinly sliced onions and fry, stirring frequently. This is the most crucial step and requires patience.
   • Cook for 20-25 minutes until the onions turn a deep, uniform golden-brown, the color of dark caramel. Be careful not to burn them, as this will make the gravy bitter.
2. 2

   Brown the Mutton and Sauté Spices

   • Add the mutton pieces to the browned onions. Increase the heat to high and sauté for 7-8 minutes, until the mutton is well-seared and browned on all sides.
   • Add the ginger-garlic paste and sauté for 2 minutes until the raw aroma disappears.
   • Add the whole spices: green cardamoms, black cardamom, cinnamon stick, and cloves. Sauté for another minute until fragrant.
3. 3

   Cook the Masala

   • Reduce the heat to medium-low. Add the powdered spices: turmeric powder, red chili powder, and coriander powder, along with the salt. Stir for 30 seconds.
   • Add the tomato puree. Cook for 6-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges of the pan.
4. 4

   Incorporate Yogurt and Pressure Cook

   • Turn the heat to the absolute lowest setting. Add the whisked yogurt and stir continuously and vigorously for 2-3 minutes to prevent it from curdling.
   • Once the yogurt is fully incorporated, add 2 cups of hot water and stir to combine, scraping the bottom of the pan.
   • Secure the lid of the pressure cooker. Cook on high heat for 1 whistle, then reduce the heat to low and cook for 25-30 minutes (or until the mutton is tender).
   • Turn off the heat and allow the pressure to release naturally.
5. 5

   Finish and Serve

   • Carefully open the cooker. Check the mutton for tenderness; it should be falling off the bone. If the gravy is too thin, simmer without the lid for 5-10 minutes to reach your desired consistency.
   • Stir in the garam masala powder.
   • Let the curry rest for 10-15 minutes for the flavors to meld.
   • Garnish with freshly chopped coriander leaves and serve hot with phulkas, naan, or steamed rice.