Mutton Malai Masala

Ingredients

• 9 Cashews (Use 8–10.)
• 5.5 Green chillies (For the green paste; use 5–6.)
• 0.25 cup Coriander (Chopped; for the green paste.)
• Water (As required to blend the green paste; amount unspecified.)
• 500 g Mutton (Curry cut; creator says bone-in works best, though boneless can also be used.)
• 100 g Yogurt (Whisked.)
• 0.25 tsp Kashmiri red chilli powder
• 1 tsp Coriander powder
• 1 tsp Cumin powder (One teaspoon for the marinade and one teaspoon for the curry base.)
• 1 tsp Black pepper powder
• 1 tbsp Ginger-garlic paste
• Salt (To taste.)
• 2.5 tbsp Ghee (Use 2–3 tbsp.)
• 2 Cardamom pods
• 3.5 Cloves (Use 3–4.)
• 0.5 inch Cinnamon (½-inch piece.)
• 1 tsp Black peppercorns
• 1 tsp Cumin seeds
• 3.5 Onions (Medium, sliced; use 3–4.)
• 1 cup Hot water
• 1 tsp Garam masala
• 1 tsp Kasuri methi (Crushed.)
• 0.5 cup Fresh cream
• Coriander leaves (Chopped; amount unspecified, for finishing.)
• 2.5 Green chillies (Slit; use 2–3, for finishing.)

Steps

1. 1

   Blend the cashews, 5–6 green chillies, and chopped coriander with water as required until you have a fine paste. Set the paste aside.

2. 2

   In a bowl, combine the yogurt, Kashmiri red chilli powder, coriander powder, cumin powder, black pepper powder, ginger-garlic paste, and salt. Mix in the curry-cut mutton until evenly coated. Cover and marinate for at least 2 hours.

3. 3

   Heat the ghee in a pressure cooker. Add the cardamom pods, cloves, cinnamon, black peppercorns, and cumin seeds; sauté until fragrant.

4. 4

   Add the sliced onions and sauté until lightly golden.

5. 5

   Add the marinated mutton and cook for 5 minutes, until its colour deepens.

6. 6

   Pour in the hot water. Close the pressure cooker and cook for 5–6 whistles.

7. 7

   Release the pressure, then open the lid. Add the prepared green paste and sauté for a couple of minutes.

8. 8

   Add the remaining cumin powder, garam masala, and crushed kasuri methi. Cook until the raw smell of the spices goes away.

9. 9

   Add the fresh cream and cook for another couple of minutes, until everything comes together. The spoken description specifies covering the cooker and cooking on low heat during this stage, until the oil starts to separate.

10. 10

    Finish with chopped coriander leaves and slit green chillies.

Notes

The creator says bone-in mutton works best, but boneless mutton is also an option. The source does not give an exact quantity for the water used to blend the paste, salt, or finishing coriander, or specify the pressure-cooker model/pressure setting.

Nutrition per serving

• main
• curry
• Indian
• creamy
• pressure-cooked
• weekend
• gluten-free