Kundan Qaliya

Name: Kundan Qaliya
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 600 g mutton (bone-in pieces, preferably shoulder or leg); 2 tbsp ghee; 2 pcs onion (medium, thinly sliced); 1 inch ginger (crushed); 6 pcs garlic (cloves, crushed); 0.75 cup yogurt (plain, whisked); 2 cup water (hot); 0.5 tsp salt; 1 tsp coriander powder; 1 tsp fennel powder; 0.5 tsp white pepper powder; 1 pinch turmeric powder (for pale golden color); 4 pcs green cardamom (lightly crushed); 4 pcs cloves; 1 inch cinnamon; 1 pcs bay leaf; 6 pcs saffron (soaked in 1 tbsp warm water); 1 tsp kewra water

RATING

4.5/5(78)

TASTE SCORE

9/10

A rich Mughlai-style mutton qaliya with a pale golden gravy, gentle spices, yogurt, and saffron. It is slow-cooked until the meat turns tender and the sauce becomes silky enough to spoon over rice or flatbread.

PREP

20m

COOK

70m

SERVES

1 KATORI

545 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Prep the meat and aromatics.
1.Wash the mutton and drain well.
2.Slice the onions thinly.
3.Crush the ginger and garlic.
4.Whisk the yogurt until smooth.
TIPKeep the yogurt at room temperature so it blends into the gravy more smoothly.
saute · ~8 min
Brown the whole spices and onions.
1.Heat ghee in a heavy pan over medium heat.
2.Add green cardamom, cloves, cinnamon, and bay leaf.
3.Cook for 20 to 30 seconds until fragrant.
4.Add the sliced onions and cook until light golden, not deeply browned.
TIPDo not darken the onions too much; qaliya is known for its lighter gravy.
saute · ~11 min
Cook the ginger, garlic, and mutton.
1.Add the crushed ginger and garlic to the pan.
2.Cook for 1 minute until the raw smell fades.
3.Add the mutton and stir well to coat it in the ghee and onions.
4.Cook for 8 to 10 minutes until the meat changes color and begins to brown lightly.
mix · ~5 min
Add the yogurt and ground spices.
1.Lower the heat.
2.Add the whisked yogurt in batches, stirring after each addition.
3.Add salt, coriander powder, fennel powder, white pepper powder, and turmeric powder.
4.Mix until the masala looks smooth and starts clinging to the meat.
TIPLow heat keeps the yogurt from splitting.
simmer · ~50 min
Slow-cook the qaliya.
Pour in the hot water and bring the curry to a gentle boil. Cover, lower the heat, and cook until the mutton is tender and the gravy turns rich and slightly thick, stirring a few times during cooking.
TIPIf the pan dries out before the meat softens, add a splash of hot water and continue cooking.
garnish · ~3 min
Finish with saffron and kewra water.
When the meat is fully tender, add the saffron with its soaking water and the kewra water. Simmer uncovered for 2 to 3 minutes so the aroma settles into the gravy.
rest · ~5 min
Rest the qaliya for 5 minutes before serving.
serve
Serve hot.

PRO TIPS

What to keep in mind.

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

1
Pat the mutton dry before it hits the ghee so it browns lightly instead of steaming.
2
Keep the onions only light golden; dark onions will muddy the classic pale qaliya color.
3
Whisk the yogurt very smooth and add it in small batches over low heat to prevent curdling.
4
Use hot water for simmering so the gravy keeps cooking steadily and the fat does not seize.
5
Bone-in shoulder or leg pieces give the gravy more body and a fuller mutton flavor.
6
Add saffron and kewra only at the end; long cooking will flatten their delicate aroma.
7
This qaliya tastes even better after a few hours of rest, when the whole spices perfume the gravy.