How to make Malvani Masala -

Spicy mutton delicacy in coconut gravy.

Sanjeev Kapoor

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

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


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.

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MasterChef Sanjeev Kapoor

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 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.