Shalgam Gosht with Naan

Instructions

1. 1

   Sauté Aromatics and Onions

   • Heat mustard oil in a pressure cooker over medium-high heat until it's very hot and you see light smoke. This removes its pungent raw smell.
   • Reduce heat to medium. Carefully add cumin seeds, bay leaf, cinnamon stick, black cardamom, and cloves. Sauté for 30-45 seconds until they become fragrant.
   • Add the sliced onions and a pinch of salt. Cook for 10-12 minutes, stirring frequently, until the onions are deeply golden brown. This step is crucial for the curry's flavor.
   • Add the ginger-garlic paste and slit green chillies. Sauté for 1-2 minutes until the raw aroma disappears.
2. 2

   Brown Mutton and Cook Masala

   • Increase the heat to high. Add the mutton pieces and sear for 5-7 minutes, stirring, until browned on all sides.
   • Reduce the heat to medium-low. Add turmeric powder, Kashmiri red chilli powder, and coriander powder. Stir for 30 seconds to toast the spices.
   • Pour in the tomato puree and add the salt. Cook for 6-8 minutes, stirring often, until the masala thickens and you see oil separating at the edges.
3. 3

   Pressure Cook the Curry

   • Add the cubed turnips and sugar (if using). Mix well for a minute to coat everything with the masala.
   • Pour in 2 cups of hot water and stir. Bring the mixture to a rolling boil.
   • Secure the lid of the pressure cooker. Cook on medium heat for 5-6 whistles, or approximately 20-25 minutes, until the mutton is tender.
4. 4

   Finish and Garnish

   • Turn off the heat and let the pressure release naturally. This process helps keep the meat succulent.
   • Once safe, open the lid. The turnips should be very soft. Using the back of your spoon, gently mash a few turnip pieces against the side of the cooker to naturally thicken the gravy.
   • If the gravy is too thin for your liking, simmer the curry without the lid for 5-7 minutes until it reaches your desired consistency.
   • Stir in the garam masala and chopped coriander leaves. Let the curry rest for at least 10 minutes before serving to allow the flavors to meld.
   • Serve hot with roti, naan, or steamed rice.