Methi Maaz

1. 1

   Step 1

   • a.Prepare Ingredients
   • b.Thoroughly wash the mutton pieces and pat them dry with a paper towel.
   • c.Wash the fenugreek leaves well. To reduce bitterness, sprinkle a little salt over the chopped leaves, let them rest for 15 minutes, then squeeze out the dark, bitter juice. Set aside.
   • d.In a small bowl, whisk the curd until it is completely smooth and free of lumps.
2. 2

   Step 2

   • a.Sauté Aromatics and Mutton (15-20 minutes)
   • b.Place a pressure cooker over medium-high heat. Add the mustard oil and heat it until it reaches its smoking point. This is crucial to mellow its pungent flavor. Immediately reduce the heat to medium.
   • c.Add the whole spices: black cardamom, green cardamom, cloves, and cinnamon stick. Sauté for 30 seconds until they become fragrant.
   • d.Add the asafoetida, followed by the thinly sliced onions. Fry the onions, stirring frequently, for about 10-12 minutes until they are deep golden brown.
   • e.Add the mutton pieces to the cooker. Sear on all sides for 5-7 minutes until well-browned. This step helps to lock in the juices.
   • f.Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
3. 3

   Step 3

   • a.Add Spices and Pressure Cook (25-30 minutes)
   • b.Reduce the heat to low. Add the powdered spices: Kashmiri red chilli powder, turmeric powder, fennel powder, and dry ginger powder. Stir for 30 seconds to toast them lightly, being careful not to burn them.
   • c.Slowly pour in the whisked curd, stirring continuously and vigorously for 2-3 minutes to prevent it from curdling. Continue to cook until you see oil separating at the edges of the masala.
   • d.Add 2 cups of water and salt. Stir well to combine everything.
   • e.Secure the lid of the pressure cooker. Bring to high pressure on medium-high heat, then reduce heat and cook for 20-25 minutes (or about 6-7 whistles).
   • f.Turn off the heat and allow the pressure to release naturally.
4. 4

   Step 4

   • a.Incorporate Fenugreek and Simmer (10-12 minutes)
   • b.Once the pressure has fully released, carefully open the cooker lid.
   • c.Check if the mutton is tender. If not, pressure cook for another 5-10 minutes.
   • d.Add the prepared (squeezed) fenugreek leaves to the mutton curry. Stir well.
   • e.Simmer the curry uncovered on low heat for 10-12 minutes. This allows the fenugreek to cook and its distinct flavor to meld with the gravy, which will also thicken to the desired consistency.
5. 5

   Step 5

   • a.Finish and Serve
   • b.Sprinkle the garam masala over the curry and give it a final stir. Check for salt and adjust if necessary.
   • c.Turn off the heat and let the Methi Maaz rest for at least 10 minutes before serving. This allows the flavors to deepen.
   • d.Serve hot with steamed rice, roti, or traditional Kashmiri bread.

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