How to make Salli Boti Kurma -
Potato sallies add a wonderful crunch to this mutton kurma
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless mutton (हड्डी रहित मटन), Potato salli (आलू सल्ली )
Cuisine : Parsi
Course : Main Course Mutton
For more recipes related to Salli Boti Kurma checkout Mutton Curry, Haleem, Kadai Gosht Hussainee, Mutton Khichda . You can also find more Main Course Mutton recipes like Mutton Vindaloo Keema Karela Mutton Do Pyaza Bhartewala Keema
Salli Boti Kurma Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
Prep Time : 6-10 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Salli Boti Kurma Recipe
Boneless mutton cut into pieces 500 grams
Potato salli 1 cup
Oil 2 tablespoons
Ginger-garlic paste 2 tablespoons
Coriander powder 1 teaspoon
Cumin powder 1 teaspoon
Garam masala powder 1 teaspoon
Red chilli powder 1 teaspoon
Turmeric powder ½ teaspoon
Yogurt 1 cup
Salt to taste
Shallots blanched 1 cup
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Heat oil in a pressure cooker. Add ginger-garlic paste and sauté for a minute.
Step 2
Add mutton, stir and sauté on high heat till the mutton changes colour.
Step 3
Add coriander powder, cumin powder, garam masala powder, red chilli powder and turmeric powder, mix well and sauté on high heat for 2 minutes.
Step 4
Add yogurt and mix well. Lower heat, add salt and mix well. Cook till the oil separates.
Step 5
Add 1 cup water, mix, cover and cook under pressure till 1 whistle is given out. Lower heat and cook for 10 minutes.
Step 6
When the pressure releases completely, open the lid and put the cooker back on heat. Add shallots, mix and simmer for 5 minutes.
Step 7
Reserve some salli for garnishing and add the remaining and mix well.
Step 8
Serve hot garnished with reserved salli and coriander leaves.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
