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Preparation Time : 20
Cook Time : 20
Total Time : 40
For mutton marination : mutton 500 gms
Curd 1/4 cups
turmeric powder 1/4 tsp
Salt 1 tsp
Red chilly powder 1 tsp
Mustard oil 2 tbsp
For the gravy : mustard oil 3 tbsp
Onion chopped 2 nos
Ginger crushed 1 inch
Garlic crushed 7-8 nos
Tomatoes chopped 1 nos
green chillies 2-3 nos
Black cardamom 1 nos
Clove 5 nos
Cinnamon 1 inch
Bay leaf 2 nos
Green cardamon 3 nos
turmeric powder 1/2 tsp
Salt as per taste 1 tsp
Sugar 1 tsp
Cumin seeds 1 tsp
cumin powder 1/2 tsp
Coriander powder 1 tbsp
Bengali garam masala 1 tsp
Marinate the mutton with curd, salt, turmeric powder, red chilly powder and mustard oil for 2 hours or overnight in the refrigerator.
In a pressure cooker add mustard oil, fry the potatoes with a little salt and turmeric powder to golden brown, take it out.
To the same oil add cumin seeds, bay leaf, Cinnamon, cloves, black and green cardomom.
Add sliced onions and a pinch of salt. Cover and cook till the onions turn translucent.
Add ginger garlic paste and green chillies.
After 2 minutes add the chopped tomatoes.
Once the tomatoes turn soft add the marinated mutton.
Add the dry spices, salt, sugar, cumin powder, coriander powder and turmeric powder.
Keep stirring and sauteing till the oil starts releasing from the sides, take almost about 10 minutes on a medium flame.
Add a little water and pressure cook for 10-12 minutes on a low flame after the 1st whistle.
Release the pressure, add the fried potatoes and pressure cook for another 5-7 minutes on low flame.
Allow the pressure to release on it's own.
Open the lid, sprinkle some Bengali garam masala.
Serve hot with rice.
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