Malvani Masala

Ingredients list for Malvani Masala

• 800 grams Mutton 1 inch pieces
• 5 tablespoons Oil
• 4 medium Onion sliced
• 1 1/2 tablespoons Ginger paste
• 1 1/2 tablespoons Garlic paste
• to taste Salt
• 3/4 teaspoon Turmeric powder
• 2 tablespoons Fresh coriander leaves chopped
• For masala paste
• 12 Dried red chillies
• 3 teaspoons Coriander seeds
• 6-8 cloves Clove
• 7-8 Black peppercorns
• 3/4 teaspoon Cumin seeds
• 3/4 teaspoon Caraway seed (shahi jeera) powder
• 6 Green amaranth
• 4 Black cardamoms
• 3/4 cup Dried coconut ( khopra) grated
• 1 1/2 teaspoons Poppy seed (khuskhus) paste

Method

1. Dry-roast the red chillies, coriander seeds, cloves, peppercorns, cumin seeds, caraway seeds, green cardamoms, black cardamoms, dried coconut and poppy seeds, separately, on a hot tawa till fragrant. Grind all the roasted ingredients together with a little water to a fine paste. Heat the oil in a pressure cooker; add the onions and sauté till light golden brown.
2. Add the ginger paste and garlic paste and sauté for thirty seconds. Add the mutton and sauté for three or four minutes; add four cups of water and salt to taste.
3. Seal the cooker with the lid and cook over medium heat till the pressure is released six times (six whistles). Remove the lid when the pressure has completely reduced. Add the ground masala and turmeric powder and mix well.
4. If the gravy is too thick, add half a cup of water and simmer for two or three minutes. Serve hot, garnished with coriander leaves.

Nutrition Info