Gosht Do Pyaza

Name: Gosht Do Pyaza
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g mutton (bone-in curry cut pieces); 4 pcs onion (medium; 2 finely sliced and 2 cut into petals); 2 pcs tomato (medium, finely chopped); 0.5 cup yogurt (plain, whisked); 2 tbsp ginger-garlic paste; 2 pcs green chili (slit); 2 tbsp oil; 2 pcs bay leaf; 1 tsp cumin seeds; 4 pcs cloves; 3 pcs green cardamom; 1 inch cinnamon (stick); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 0.5 tsp salt; 1.5 cup water (for cooking); 2 tbsp coriander leaves (chopped)

RATING

4.6/5(175)

TASTE SCORE

8/10

A rich North Indian mutton curry where onions play two roles, some cooked down into the masala and some added later for bite and sweetness. The result is a deeply savory gravy with tender meat and plenty of onion flavor in every spoonful.

PREP

20m

COOK

55m

SERVES

1 KATORI

503 cal

SERVINGS

METHOD · 11 STEPS

prep · ~15 min
Prep the meat and onions.
1.Wash the mutton and drain well.
2.Finely slice 2 onions for the masala.
3.Cut the remaining 2 onions into thick petals for the second onion layer.
4.Chop the tomatoes, slit the green chilies, and whisk the yogurt until smooth.
TIPKeep the onion petals fairly large so they stay visible and lightly crisp-tender in the finished curry.
saute · ~1 min
Heat the oil and cook the whole spices.
Heat oil in a pressure cooker or heavy pot over medium heat. Add bay leaf, cumin seeds, cloves, green cardamom, and cinnamon, and cook until fragrant.
saute · ~7 min
Cook the sliced onions.
Add the sliced onions and cook until golden brown, stirring often so they color evenly without burning.
TIPA deep golden onion base gives the curry its color and sweetness, so do not rush this step.
saute · ~6 min
Build the masala base.
1.Add ginger-garlic paste and sauté until the raw smell fades (1 minute).
2.Add chopped tomatoes and green chilies.
3.Stir in turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt.
4.Cook until the tomatoes soften and the masala looks glossy (4 to 5 minutes).
mix · ~3 min
Add the yogurt and meat.
Lower the heat and stir in the whisked yogurt. Add the mutton and mix well until every piece is coated with the onion masala.
TIPKeep the heat low when adding yogurt so it blends smoothly into the gravy.
saute · ~8 min
Bhuno the mutton.
Cook the mutton with the masala for 6 to 8 minutes, stirring often, until the meat changes color and the oil begins to separate at the edges.
pressure cook · ~20 min
Pressure cook until the meat is tender.
Pour in the water and mix well. Cover and pressure cook on medium heat until the mutton is tender, about 5 to 6 whistles.
TIPCooking time can vary with the age and cut of the meat. The mutton should be tender but not falling apart.
rest · ~10 min
Let the pressure drop naturally.
simmer · ~10 min
Add the onion petals and finish the curry.
Open the cooker, add the onion petals, and simmer uncovered for 8 to 10 minutes until the gravy thickens slightly and the onions soften but still hold their shape.
TIPThis last onion addition is what gives do pyaza its signature texture, so avoid overcooking it.
garnish
Garnish with coriander leaves.
serve
Serve hot with roti, naan, or jeera rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Brown the first batch of sliced onions to a deep golden color; pale onions will give a flatter, sweeter gravy.
2
Whisk the yogurt well and add it on low heat to prevent splitting in the hot masala.
3
Bhuno the mutton until oil shows at the edges; that step deepens the flavor before pressure cooking.
4
Keep the onion petals large so they stay distinct and slightly crisp-tender in the finished curry.
5
If the gravy looks thin after cooking, simmer uncovered after adding onion petals instead of pressure cooking again.
6
Let the curry rest 10 to 15 minutes before serving so the onion, spice, and meat flavors settle together.
7
This curry tastes even better the next day; reheat gently so the onion petals do not turn mushy.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Use less oil and add a splash of water while browning onions and bhunoing the masala; useful if you want a lighter curry without losing the do pyaza profile.

boneless

Boneless

Swap bone-in mutton for boneless pieces for easier serving and faster cooking, though the gravy will be slightly less rich.

extra spicy

Extra-spicy

Increase green chilies and red chili powder for a hotter restaurant-style version that stands up well to naan or rice.

stovetop slow cooked

Stovetop-slow-cooked

Cook in a heavy pot instead of a pressure cooker for a slower, deeper reduction if you prefer traditional stovetop texture.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein-Rich Main Dish

Mutton and yogurt make this curry satisfying and help turn it into a hearty, protein-rich meal.

✓

Onion-Forward Curry

With onions used in two forms, the dish provides flavor, texture, and beneficial plant compounds from a key vegetable ingredient.

✓

Spice-Based Flavoring

Whole and ground spices like cumin, coriander, cloves, and cardamom add depth without relying on heavy cream or butter.

QUESTIONS?

Frequently asked questions

That is the signature of do pyaza: one batch cooks down into the gravy, while the later onion petals add sweetness, texture, and visible onion pieces.