BEST FOR
Mutton Banjara
Author: Piyush Wadhwani
Cuisine:
North Indian
Ingredients:
Preparation:
- Mutton 700 gms
- Half coconut
- 1 small bunch coriander
- ½ small bunch mint
- 8-10 garlic pods
- Ginger equivalent to garlic
- Green chilly 4-5 in nos
- 4 medium sized onions roughly sliced
- 2 tomatoes pureed
- Freshly ground bay leaf, whole red chili and cinnamon stick 2 each.
- Kashmiri mirch powder
Preparation:
- Heat oil in thick bottomed pan and add roughly sliced onions. Slightly burn onions and now add coconut, green chili and ginger paste (freshly ground) and cook till raw smell goes.
- Now add freshly ground coriander, mint and garlic paste and cook for 4-5 mins. Add tomato puree and cook till raw smell of tomato goes.
- Now in a little water make paste of Kashmiri chilly powder and freshly ground bay leaf and cinnamon and mix this paste in cooker.
- Now add mutton pieces and bhuno it for 30 mins on high flame by adding little little water in-between.
- Add salt to taste and cook mutton until done.
- Adjust water in between as per the consistency of gravy.
- Serve hot with any paratha or rice.
About the Author
 | Piyush Wadhwani |
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