• Jyothi Varne

Mutton Kolhapuri Gravy - Step by step recipe


Being in a typical Maharashtrian family, Sunday was always looked upon as a Non Veg bonanza day starting from breakfast to Lunch, dinner at times was skipped due to the heavy duty meal or was closed with a simple bone soup and some freshly baked bread, brought from a near by bakery. Typically, Kohlapuri food is high on spice and is heavy gravy based. Requires quite a bit up of prep work and patience. But trust me, if you have all the ingredients at hand and have an hour of free time with you. You can surely make a lip smacking Mutton Kohlapuri at your own home!!

INGREDIENTS For the Dry Masala

1 cup Coriander seeds 1 tbsp - Methi/Fenugreek seeds 1 tbsp - White sesame seeds 1/2 cup - Dry coconut grated 1/2 tbsp - Poppy Seeds 1 tbsp - Cumin/Jeera Seeds 2 tbsp Whole peppercorns 1tbsp Saunf 4 Red Chillies Whole (smooth) 4 Red Chillies Whole (crumpled)

PROCEDURE FOR DRY MASALA POWDER 1. Heat a wok on medium flame, add all the dry masala ingredients.

2. Roast all the ingredients until the spices emit their flavors. This will probably take 4-5mins.

3. Add the roasted spices to a grinding jar .

4. Grind all the ingredients to a fine powder.

5. You can store the powder upto a week in an air tight container.

INGREDIENTS FOR WET MASALA This masala is enough for 250 gms of Mutton, increase the onion and garlic qty basis the mutton used. 1 medium sliced Onion 5-6 Sprigs of Coriander leaves 5-6 Garlic Pods 2 Inch Ginger

1. Fry the onions to a light golden brown in little oil.

2. Add the coriander leaves, ginger, garlic and fried onion into a grinding jar.

3. Blend all the ingredients to a fine paste by adding little water.

Now that you have both the Dry and Wet masala ready, lets start off by cooking the Gravy INGREDIENTS FOR THE GRAVY 250 Gms Mutton pieces Juice of 1 lime Turmeric powder - 1/2 tsp Dry Masala Powder - 7 tbsp Wet masala - use the entire fine paste 1 large onion - sliced 1 large tomato - sliced 1 tbsp - Curd 3-4 Green cardamon 4 Cloves 2 Bay leaves Oil for cooking Coriander leaves for garnish.

PROCEDURE :

1. Marinate the mutton pieces in lime juice, pinch of salt, curd and turmeric powder . For a min 1hr.

2. Heat oil in a pressure cooker and add the whole spices.

3. Once the spices splutter, add the sliced onion and fry until they are translucent.

4. Next add the tomatoes and cook until they turn mushy.

5. Add the marinated mutton pieces once the tomatoes are cooked and the oil starts to separate. Cook the meat on medium flam for 5 mins.

6. Next add the wet masala to the Mutton mixture and stir until it coats all the pieces . Cook till the raw masala smell disappears by stirring occasionally.

7. Finally add salt, the dry kohlapuri masala powder and stir again. Check on the spice levels and adjust accordingly.

8. Add one cup of water, basis the gravy consistency desired. Cook on low flame for 2-3 whistles.

9. Serve Hot. Garnish with Coriander leaves


9 views0 comments

Recent Posts

See All
©

© This website and all of its content are under the copyright of Jyothi Varne (Author) for Flavor Flame Fusion. Any content, redistribution or reproduction of this site is strictly prohibited.