Nagpuri Saoji Mutton

Name: Nagpuri Saoji Mutton
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 600 g mutton (bone-in, medium pieces); 3 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 1 inch ginger (roughly chopped); 10 pcs garlic (cloves, peeled); 0.25 cup dry coconut (sliced); 1 tbsp sesame seeds; 1 tsp poppy seeds; 2 tbsp coriander seeds; 1 tsp cumin seeds; 1 tsp black peppercorns; 1 tsp fennel seeds; 5 pcs cloves; 3 pcs green cardamom; 1 pcs black cardamom; 1 inch cinnamon; 2 pcs bay leaf; 1 tsp dagad phool; 8 pcs dried red chili (stems removed); 1 pinch turmeric powder; 1 tsp red chili powder; 2 tbsp oil; 2.5 cup water; 0.5 tsp salt; 2 tbsp coriander leaves (chopped)

RATING

4.3/5(32)

TASTE SCORE

9/10

A fiery Vidarbha-style mutton curry with deep roasted spices, plenty of black pepper, and a dark, rich gravy. This Saoji classic is bold, rustic, and made for small portions alongside bhakri, rice, or chapati.

PREP

25m

COOK

75m

SERVES

1 KATORI

597 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Prepare the mutton and vegetables.
1.Wash the mutton and drain well.
2.Slice the onions thinly and chop the tomatoes.
3.Peel the garlic and chop the ginger.
roast · ~8 min
Roast the Saoji spices.
1.Heat a heavy pan over low heat.
2.Add dry coconut, sesame seeds, poppy seeds, coriander seeds, cumin seeds, black peppercorns, fennel seeds, cloves, green cardamom, black cardamom, cinnamon, bay leaf, dagad phool, and dried red chili.
3.Roast slowly, stirring often, until fragrant and the coconut turns deep golden.
4.Take the pan off the heat and cool the mixture completely.
TIPKeep the heat low so the coconut and chilies darken evenly without turning bitter.
mix · ~3 min
Grind the masala.
Transfer the cooled roasted spices to a grinder with ginger, garlic, and a little water. Grind to a smooth, thick paste.
saute · ~15 min
Cook the onions and tomatoes.
1.Heat oil in a pressure cooker over medium heat.
2.Add sliced onions and cook until deep golden brown.
3.Add chopped tomatoes and cook until soft and pulpy.
4.Add turmeric powder and red chili powder, then mix well.
TIPThe dark onion base gives Saoji curry its color, so let the onions brown well.
saute · ~10 min
Bhuno the masala with the mutton.
Add the ground Saoji masala and cook for 4 to 5 minutes, stirring often. Add the mutton and salt, then cook until the meat is well coated and the masala smells rich.
pressure cook · ~30 min
Pressure cook until the mutton is tender.
Pour in water and scrape the bottom well. Lock the cooker and cook on medium heat for 25 to 30 minutes, or until the mutton is tender.
TIPCooking time can vary with the cut and age of the meat; the pieces should yield easily when pressed.
simmer · ~10 min
Simmer the curry to finish.
Let the pressure drop naturally, then open the cooker. Simmer the curry uncovered for 8 to 10 minutes until the gravy is thick, glossy, and well blended.
garnish
Garnish with coriander leaves.
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
Roast the coconut and whole spices on low heat only; if the chilies blacken too fast, the curry turns harsh instead of deep and smoky.
2
Grind the roasted masala after it cools fully, or steam trapped in the grinder can make the paste taste dull and slightly bitter.
3
Take the onions to a deep brown, not just soft golden; that dark base is key to Saoji color and body.
4
After adding water, scrape the cooker bottom well so the thick masala does not catch during pressure cooking.
5
If the gravy looks oily after cooking, simmer uncovered rather than adding more water; Saoji should be thick, glossy, and cling to the mutton.
6
This curry tastes even better after a few hours of rest, when the pepper, dagad phool, and roasted coconut settle into the meat.
7
Bone-in pieces work best here because the bones enrich the gravy during pressure cooking and balance the intense spice.