Mutton Do Pyaza

1. 1
   prep

   Prep the onions and aromatics.

   1.Finely slice 2 large onions for the gravy base.

   2.Cut the remaining 2 onions into 1-inch cubes and separate the layers into petals.

   3.Whisk yogurt in a bowl until smooth, slit the green chilies, and chop the tomatoes.
2. 2
   saute · ~10 min

   Brown the sliced onions for the gravy.

   Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the finely sliced onions and fry, stirring often, until they turn deep golden brown and crisp. Remove with a slotted spoon and set aside on a paper towel to cool slightly.

   TIPTake your time with the onions — deep browning builds the curry's foundation. Don't rush this step.
3. 3
   prep

   Make the onion-yogurt paste.

   Once the fried onions have cooled, transfer them to a blender. Add the whisked yogurt and grind to a smooth, creamy paste. Set aside.

   TIPEnsure the onions are cool before blending with yogurt to prevent curdling.
4. 4
   temper · ~2 min

   Temper the whole spices.

   1.In the same pan, heat the remaining oil from frying onions over medium heat.

   2.Add cumin seeds and let them crackle for 30 seconds.

   3.Add black cardamom, green cardamom, bay leaves, cinnamon stick, cloves, and black peppercorns. Sauté until fragrant, about 1 minute.
5. 5
   saute · ~7 min

   Build the masala base.

   1.Add ginger-garlic paste and slit green chilies to the pan. Sauté until the raw aroma disappears, about 1 minute.

   2.Add chopped tomatoes and cook, mashing occasionally, until they soften and oil begins to separate around the edges, about 5 minutes.

   3.Turn the heat to low. Add turmeric powder, red chili powder, coriander powder, and cumin powder. Stir continuously for 30 seconds to bloom the spices without burning.

   TIPKeep the heat low when adding powdered spices — they burn quickly and turn bitter.
6. 6
   saute · ~9 min

   Incorporate the onion-yogurt paste.

   Pour in the onion-yogurt paste and stir briskly to combine. Cook on medium-low heat, stirring frequently, until the paste thickens, turns glossy, and releases oil — about 8 to 10 minutes.

   TIPContinuous stirring prevents the yogurt from splitting. If it catches, add a splash of water.
7. 7
   saute · ~6 min

   Sear the mutton pieces.

   Add the mutton pieces to the masala and increase the heat to medium-high. Sauté for 5 to 7 minutes, turning the pieces so they brown evenly on all sides and get well coated with the spice paste.

   TIPBrowning the meat before pressure cooking locks in juices and adds depth to the curry.
8. 8
   pressure cook · ~25 min

   Pressure cook until tender.

   1.Pour in 1 cup of water and add salt. Stir everything together.

   2.Seal the pressure cooker and cook on high heat until the first whistle sounds.

   3.Lower the heat to medium-low and continue cooking for 5 to 6 more whistles, about 20 minutes total.

   4.Turn off the heat and let the pressure release naturally.

   TIPNatural pressure release is key — mutton relaxes in the residual heat and turns fork-tender.
9. 9
   prep · ~2 min

   Sauté the cubed onion petals.

   While the mutton cooks, heat 1 teaspoon of oil in a small pan. Add the onion cubes and sauté on high heat for 1 to 2 minutes just until they pick up a light char but retain their crunch. Remove and set aside.

   TIPDon't cook the onion cubes fully — they should stay slightly raw and crunchy for texture contrast.
10. 10
    simmer · ~7 min

    Simmer and finish the curry.

    1.Once the pressure has released, open the cooker and check if the mutton is tender. If there is excess thin gravy, simmer uncovered on medium heat for 5 minutes to thicken.

    2.Stir in the sautéed onion cubes, garam masala, and crushed kasuri methi. Simmer for 2 more minutes so the flavors meld.

    3.Finish with a drizzle of ghee and give a final gentle stir.

    TIPCrushing kasuri methi between your palms releases its essential oils — don't skip this tiny step.
11. 11
    garnish

    Garnish and serve hot.

    Transfer to a serving bowl, scatter chopped coriander leaves on top, and serve hot with naan, roti, or steamed rice.

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