Can I make Mughlai Gosht Pasanda ahead of time?

Yes. Make it a few hours or even a day ahead, then reheat gently on low heat. Add a splash of water if the gravy tightens in the fridge.

What cut of mutton works best for pasanda?

Boneless pieces that can be sliced thin and flat work best, because they cook evenly and give the dish its signature tender texture.

Can I skip the kewra water?

Yes, but the final aroma will be less traditional. If omitting it, finish with just garam masala and cilantro for a simpler profile.

How do I know when the mutton is tender enough?

The slices should yield easily when pressed with a spoon and stay moist in the gravy rather than feeling firm or chewy.

What should I serve with this dish?

It pairs especially well with naan, sheermal, roomali roti, or a mild pulao that won't overpower the delicate Mughlai gravy.

Home / Recipes / mughlai / Mughlai Gosht Pasanda

mughlaiMediumnon vegetariangluten freesoy free

Mughlai Gosht Pasanda

RATING

4.6/5(135)

TASTE SCORE

9/10

Thin slices of mutton are gently cooked in a rich Mughlai gravy with yogurt, nuts, warm spices, and a little cream. The result is silky, aromatic, and elegant, with tender meat and a mildly spiced finish.

PREP

25m

COOK

50m

SERVES

1 KATORI

527 cal

SERVINGS

METHOD · 8 STEPS

prep · ~20 min
Soak the nuts and prepare the meat.
1.Soak the cashews and almonds in warm water for 20 minutes.
2.Drain the nuts and keep them ready for grinding.
3.Pat the mutton slices dry so they sear better in the pan.
TIPThin, even slices cook more gently and give pasanda its signature tender texture.
mix
Grind the nut paste.
Blend the soaked cashews and almonds with 2 to 3 tbsp of the yogurt into a smooth paste. Keep it thick and silky so the gravy stays rich without turning watery.
saute · ~7 min
Brown the mutton lightly.
1.Heat 1 tbsp ghee in a wide heavy pan over medium heat.
2.Add the mutton slices in a single layer and cook until lightly browned on both sides, about 2 to 3 minutes per side.
3.Remove the mutton to a plate and keep aside.
TIPDo not crowd the pan, or the meat will release water and turn chewy instead of lightly browned.
saute · ~10 min
Cook the onions and spices.
1.Add the remaining 1 tbsp ghee to the same pan.
2.Add bay leaf, green cardamom, cloves, and cinnamon and cook until fragrant, about 30 seconds.
3.Add the sliced onion and cook until soft and light golden, 6 to 8 minutes.
4.Add ginger-garlic paste and sauté for 1 minute until the raw smell fades.
saute · ~3 min
Build the pasanda masala.
Lower the heat and add coriander powder, red chili powder, turmeric powder, black pepper, and salt. Stir in the nut paste and cook for 2 to 3 minutes, stirring often so it does not catch at the bottom.
TIPKeep the heat low once the yogurt and nut mixture goes in, or the gravy can split.
simmer · ~35 min
Cook the mutton in the gravy.
1.Whisk the remaining yogurt until smooth and add it slowly to the pan, stirring continuously.
2.Return the browned mutton slices to the pan and coat them well in the masala.
3.Pour in the water and bring to a gentle simmer.
4.Cover and cook on low heat until the mutton is tender and the gravy thickens, about 30 to 35 minutes.
TIPStir once or twice during cooking and add a small splash of water only if the gravy gets too thick before the meat turns tender.
garnish · ~2 min
Finish with cream and kewra water.
Stir in the fresh cream, kewra water, and garam masala. Cook uncovered for 2 minutes on low heat until the gravy looks glossy and gently coats the meat.
serve
Garnish with cilantro and 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
Use a wide pan so the mutton slices brown instead of steaming; pasanda loses its delicacy if the meat crowds.
2
Whisk the yogurt very smooth and add it on low heat, stirring constantly, to keep the Mughlai gravy from curdling.
3
Grind the soaked cashews and almonds to a very fine paste; any graininess will show in this otherwise silky sauce.
4
Cook the onions only to light golden, not deep brown, so the gravy stays pale, elegant, and mildly sweet.
5
Thin mutton slices are done when they feel tender under a spoon and the gravy coats them without tearing the meat apart.
6
Add kewra water right at the end and keep it subtle; too much will dominate the nuts, cream, and warm spices.
7
This dish tastes even better after a few hours' rest, so make it ahead and reheat gently with a splash of hot water.