A fiery and aromatic mutton curry from Maharashtra, featuring tender meat in a thin, spicy gravy. This traditional dish gets its deep flavor from a special roasted coconut and onion masala, perfect for serving with bhakri or steamed rice.
Prep25 min
Cook75 min
Servings4
Serving size: 1.5 cups
602cal
56gprotein
27gcarbs
31g
Ingredients
750 g Mutton (Bone-in, curry cut)
0.25 cup Curd (Plain, full-fat)
1 tbsp Ginger Garlic Paste (For marinade)
0.5 tsp Turmeric Powder
1.5 tsp Salt (Adjust to taste)
0.5 cup Dried Coconut (Grated or thinly sliced (khobra))
3 medium Onion (1 sliced for masala, 2 finely chopped for curry)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
This maharashtrian dish is perfect for dinner. With 864.5 calories and 61.2g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 pcs Green Chilli (Slit lengthwise)
4 tbsp Vegetable Oil
1 pc Bay Leaf
1.5 tsp Kashmiri Red Chilli Powder (For color)
1 tsp Red Chilli Powder (For heat, adjust as needed)
1 tsp Coriander Powder
1.5 tsp Mutton Masala (Or Goda Masala)
4 cup Hot Water
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces, curd, ginger-garlic paste, turmeric powder, and 1 teaspoon of salt.
Mix thoroughly to ensure each piece is well-coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2
Prepare the Masala Paste (Vatan)
Heat a pan or tawa over medium flame. Dry roast the grated dried coconut, stirring continuously for 2-3 minutes until it turns a deep golden brown and becomes fragrant. Remove and set aside.
In the same pan, add 1 teaspoon of oil. Add the sliced onion and roast for 7-8 minutes, until it develops dark brown, almost charred spots and softens completely.
Allow the roasted coconut and onion to cool down completely.
In a grinder jar, combine the cooled coconut, onion, garlic cloves, ginger, and green chillies. Grind to a very smooth paste, adding 2-3 tablespoons of water if needed to help with grinding. This is your 'vatan'.
3
Sauté the Base
Heat the remaining oil in a pressure cooker over medium heat. Once hot, add the bay leaf.
Add the 2 finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
Add the prepared vatan (masala paste) to the cooker. Cook for 8-10 minutes, stirring frequently, until the paste darkens in color, thickens, and you see oil separating from the sides.
Lower the heat, then add the Kashmiri red chilli powder, red chilli powder, and coriander powder. Sauté for 30-40 seconds until the spices are aromatic.
4
Cook the Mutton
Add the marinated mutton pieces to the pressure cooker. Increase the heat to medium-high and sear the mutton for 5-7 minutes, stirring until it's well-browned on all sides and coated with the masala.
Pour in 4 cups of hot water and the remaining 0.5 teaspoon of salt. Stir well, scraping any bits stuck to the bottom of the cooker.
Bring the curry to a boil.
5
Pressure Cook and Finish
Secure the lid of the pressure cooker. Cook on high heat until the first whistle.
Reduce the heat to medium-low and cook for about 25-30 minutes (approximately 7-8 whistles, depending on your cooker and the tenderness of the mutton).
Turn off the heat and allow the pressure to release naturally. This can take 10-15 minutes.
Once the pressure is gone, carefully open the lid. You should see a vibrant red layer of oil (called 'tari' or 'kat') on top.
Stir in the mutton masala. Simmer the curry on low heat, uncovered, for another 5-7 minutes to allow the flavors to meld together.
Check the seasoning and add more salt if necessary. Garnish with freshly chopped coriander leaves and serve hot.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
