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A rustic and flavorful Maharashtrian mutton dish, cooked with onions, coconut, and a special blend of spices. This semi-dry preparation is hearty, aromatic, and pairs perfectly with traditional bhakri or chapati for a satisfying meal.
For 4 servings
Marinate the Mutton
Pressure Cook the Mutton
Prepare the Masala Base
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A rustic and flavorful Maharashtrian mutton dish, cooked with onions, coconut, and a special blend of spices. This semi-dry preparation is hearty, aromatic, and pairs perfectly with traditional bhakri or chapati for a satisfying meal.
This maharashtrian recipe takes 85 minutes to prepare and yields 4 servings. At 384.99 calories per serving with 37.05g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala
Combine and Finish the Bhaji
Garnish and Serve
This recipe works wonderfully with chicken (use bone-in pieces and reduce pressure cooking time to 2 whistles) or even robust vegetables like jackfruit or mushrooms for a vegetarian version.
Add 1-2 cubed potatoes along with the mutton in the pressure cooker for a more wholesome and hearty dish.
For a spicier version, increase the amount of green chillies and red chilli powder. You can also add a teaspoon of black pepper powder along with the other spices.
If you prefer a gravy, add an extra 1/2 to 1 cup of hot water in the final step and simmer until you reach your desired consistency.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
As a red meat, mutton is rich in heme iron, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is vital for preventing anemia and maintaining energy levels.
The blend of spices like turmeric, ginger, and garlic not only adds incredible flavor but also offers anti-inflammatory and antioxidant properties that support overall health.
Goda Masala is a unique Maharashtrian spice blend with a slightly sweet and pungent aroma from ingredients like stone flower, coconut, and sesame seeds. If you can't find it, Kanda Lasun Masala (onion-garlic masala) is a great substitute. In a pinch, you can use a standard garam masala, but the flavor profile will be different.
Yes, you can. After marinating, cook the mutton in a heavy-bottomed pot with 2-3 cups of water. Cover and simmer on low heat for about 1.5 to 2 hours, or until the mutton is tender. This slow-cooking method develops deep flavors.
Mutton Bhaji is a source of high-quality protein and iron from the mutton. However, it is also rich in fats and calories, making it a dish best enjoyed in moderation as part of a balanced diet. Using lean cuts of mutton can help reduce the fat content.
One serving of Mutton Bhaji contains approximately 530-560 calories, depending on the cut of mutton and the amount of oil used. This estimate is for one of the four servings this recipe makes.
Leftover Mutton Bhaji can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat thoroughly on the stovetop or in the microwave before serving.