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Full written recipe for Mutton Tawa Bhuna Masala
Prep time: 15-20 minutes
Cooking time: 1 hr 15 mins - 1hr 30 mins
Serves: 5-6 people
Ingredients:
Cooking Mutton (Pressure cooker)
MUTTON | मटन 500 GRAMS (BONELESS)
TOMATO | टमाटर 1 NO.
CASHEW | काजू 15-20 NOS. (SOAKED)
WATER | पानी AS REQUIRED
OIL | तेल 3-4 TBSP
CUMINS SEEDS | जीरा A LARGE PINCH
ONION | प्याज़ 5 NOS. (CHOPPED)
GINGER GARLIC GREEN CHILLI PASTE | अदरक लहसुन और हरी मिर्च की पेस्ट 4 TBSP
FRESH CORIANDER STEMS | हरे धनिए के डंठल A HANDFUL (CHOPPED)
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 2 TSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
CUMIN POWDER | जीरा 1 TSP
GARAM MASALA | गरम मसाला 1/2 TSP
HOT WATER | गरम पानी A SPLASH
CURD | दही 1/2 CUP
SALT | नमक TO TASTE
HOT WATER | गरम पानी AS REQUIRED
Final Cooking (Tawa)
GHEE | घी 1 TBSP
GARLIC | लेहसुन 2 TBSP (ROUGHLY CHOPPED)
GREEN CHILLI | हरी मिर्च 2-3 NOS. (SLICED)
GINGER | अदरक A HANDFUL (JULIENNE)
GARAM MASALA | गरम मसाला A LARGE PINCH
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A LARGE PINCH
BLACK PEPPER POWDER | काली मिर्च का पाउडर A LARGE PINCH
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Wash & cut the boneless mutton into smaller bite sized pieces if required, this recipe is made best using small pieces of mutton.
Make the tomato pure by grinding the tomatoes & cashews using water as required & keep it aside until further use.
Set a pressure cooker over high flame & oil, let the oil get hot.
Add the cumin seeds along with the onions, stir well & cook over high flame until the onions turn light golden brown.
Further add ginger garlic green chilli paste, stir well & saute it briefly over high flame with the onions.
Then lower the flame & add fresh coriander stems followed by all the powdered spices, stir it & immediately add a splash of hot water then increase the flame to high & cook the spices until the oil separates, it will take about 2-3 minutes.
Further add the tomato & cashew puree, whisked curd, salt & stir well, cook over high flame for 5-6 minutes or until the oil separates.
Then add the mutton, stir well with the masala & cook over high flame for 7-8 minutes, the mutton will release its moisture.
Once you have cooked the mutton over high flame, add hot water, the level of water should bare reach the level of the mutton, you don’t have to submerge the mutton completely in water.
Put the cooker’s lid on & pressure cook the mutton over high flame for 1 whistle then lower the flame to medium low & cook the mutton for 10 minutes, the cooking time of mutton will depend on the quality of the muttons.
Then switch off the flame & let the cooker depressurize naturally.
Check the whistle & then open the lid, stir well & check if the mutton is cooked, if its still underdone then put the lid back on & cook it for a few more minutes, its consistency should be semi thick
Now to cook it further you can use a separate tawa or you can simply just empty the cooker & then use it for the further process.
Set the tawa over high flame & add ghee, let the ghee get hot.
Add garlic, green chilli & ginger, stir well & saute it for 1-2 minutes over high flame.
Now add the mutton, stir well & cooke rover high flame until the gravy reduces & becomes thick enough to coat the mutton pieces.
Taste & adjust seasoning if required & lastly add garam masala, roasted kasuir methi powder, black pepper powder & fresh coriander, mix well.
Your delicious mutton tawa bhuna masala is ready, serve it with rumali roti or pav toasted over direct flame alon with my special chutneys.
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Intro 0:00
Prep 1:32
Pressure Cooker Cooking 3:01
Final Cooking 7:20
Plating 9:05
Outro 11:05