- Meal Type
- Ingredient
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- Seasonal
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Description
Cooking Time
Preparation Time : 1440
Cook Time : 40
Total Time : 1480
Ingredients
Serves 4
1 cup dried peas, soaked in water overnight
250 gms mutton, cubed
2 tbsp. mustard oil
1-2 bay leaves
1
2-3 green cardamoms
4-5 cloves
1 tsp. cumin seeds
1 onion, chopped
1 tbsp. ginger-garlic paste
1/2 tsp. turmeric powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. garam masala powder
1 tsp. salt or to taste
1 tomato, chopped
1 tsp. ghee
1 tsp. coriander leaves, chopped
Directions
Pressure cook the drained peas in 1 & 1/2 cups water for 10 minutes on a low flame after the first whistle. Keep aside.
Pressure cook the mutton too in 1 12 cups water for 20 minutes on a low flame after the first whistle and keep aside.
Heat oil in a pan and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds and add the onion. Fry till light brown.
Now add the ginger-garlic paste and all the dry spies mixed with 1/4 cup water. Fry till the oil separates and then add the tomatoes. Cook till it is mashed.
Add the boiled peas and mutton. Cover and simmer for 4-5 minutes. Adjust water according to the gravy desired.
When done, add ghee and garnish with chopped coriander leaves and chopped onion. Serve with poori or paratha.
Bethica Das
540 Recipes
McKinney, Texas
(455) 555-8585
hello@recipebook.io
