MUTTON DO PYAAZA (quick version)
INGREDIENTS
500 grams mutton / chicken (goshth/murgi)
2 tbsp ginger garlic paste (adrak lehsun)
2 chopped green chillies (hari mirch)
chopped coriander leaves (hara dhania)
1 medium onion finely chopped(barik kata pyaaz)
2 medium onions roughly diced (pyaaz)
2 medium potatoes (optional)
2 medium tomatoes roughly diced (tamater)
1/2 cup yoghurt (dahi)
1 tsp full red chilli powder (laal mirch)
1 tsp full coriander powder (dhania)
1 tsp flat cumin powder (jeera)
1/2 tsp garam masala powder
1/2 tsp kasoori methi (dried fenugreek)
1/4 tsp turmeric (haldi)
salt to taste(namak)
2 clove 2 cardomon 1/2 inch cinnamon 4 peppercorns
INGREDIENTS
500 grams mutton / chicken (goshth/murgi)
2 tbsp ginger garlic paste (adrak lehsun)
2 chopped green chillies (hari mirch)
chopped coriander leaves (hara dhania)
1 medium onion finely chopped(barik kata pyaaz)
2 medium onions roughly diced (pyaaz)
2 medium potatoes (optional)
2 medium tomatoes roughly diced (tamater)
1/2 cup yoghurt (dahi)
1 tsp full red chilli powder (laal mirch)
1 tsp full coriander powder (dhania)
1 tsp flat cumin powder (jeera)
1/2 tsp garam masala powder
1/2 tsp kasoori methi (dried fenugreek)
1/4 tsp turmeric (haldi)
salt to taste(namak)
2 clove 2 cardomon 1/2 inch cinnamon 4 peppercorns
METHOD
Marinate mutton pieces with ginger garlic paste chopped green chillies coriander leaves diced tomatoes and onions yoghurt red chilli coriander cumin garam masala kasoori methi turmeric salt
clove cardomon cinnamon pepper corns
Marinate mutton pieces with ginger garlic paste chopped green chillies coriander leaves diced tomatoes and onions yoghurt red chilli coriander cumin garam masala kasoori methi turmeric salt
clove cardomon cinnamon pepper corns
Mix everything well and marinate for 1 hour
Heat oil or ghee or butter in a pan or pressure cooker add chopped onions and brown them
Then add the marinated mutton pieces mix well and pressure cook till mutton is tender
The mutton and yoghurt onion tomatoes will release water so do not add water close cooker give 1 whistle then simmer and continue cooking for 10 to 15 minutes over low flame
Remove from heat let the pressure of cooker release naturally open cooker then increase the heat and roast the mutton well till all the masalas are mashed up well oil comes out and the masala are coated well with mutton pieces
Adjust water as required now for gravy do pyaaza has medium to thick consistency if using potatoes add them now bring the mixture to boil
Lower the heat and simmer till mutton and potatoes are tender
Garnish with chopped coriander chilles onion rings
Serve with bagara rice naan paratha
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