How to make Malvani Masala -
Spicy mutton delicacy in coconut gravy.
This recipe is from the book Pressure Cooking.
Main Ingredients : Mutton (मटन), Oil (ऑइल)
Cuisine : Maharashtrian
Course : Main Course Mutton
For more recipes related to Malvani Masala checkout Mutton Curry, Hyderabadi Keema, Andhra Mutton Curry, Rogan Josh . You can also find more Main Course Mutton recipes like Rogan Josh Qorma-SK Khazana Mansaf Mutton Saag Wala
Malvani Masala 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 : 31-40 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Malvani Masala Recipe
Mutton 1 inch pieces 800 grams
Oil 5 tablespoons
Onion sliced 4 medium
Ginger paste 1 1/2 tablespoons
Garlic paste 1 1/2 tablespoons
Salt to taste
Turmeric powder 3/4 teaspoon
Fresh coriander leaves chopped 2 tablespoons
For masala paste
Dried red chillies 12
Coriander seeds 3 teaspoons
Clove 6-8 cloves
Black peppercorns 7-8
Cumin seeds 3/4 teaspoon
Caraway seed (shahi jeera) powder 3/4 teaspoon
Green amaranth 6
Black cardamoms 4
Dried coconut ( khopra) grated 3/4 cup
Poppy seed (khuskhus) paste 1 1/2 teaspoons
Method
Step 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.
Step 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.
Step 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.
Step 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
Calories : 2913 Kcal
Carbohydrates : 67.5 gm
Protein : 160.8 gm
Fat : 221.9 gm
Other : Iron- 29.5mg
Most Visited Recipes
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.
