Mutton Khudi In Bottle Masala

Posted By : Joanna D'souza

The Bottle masala, as most people would be aware, is a uniquely East Indian thing, and justly famous around Mumbai. This blend of 36 spices is something special for East Indians and differs from village to village and family to family. It is usually made in summer, This spicy mix, which I consider is what makes all the difference to the Mutton Khudi it contributes a lot to the flavours

Khudi is usually a regular Sunday lunch fare at any East Indian Home , This curry tastes nice with Rice or Karak Pav , You can make Khuddi Using Even  Pork , Beef  or  Chicken 

Mutton Khudi for example is a simple dish cooked in Ghee along with  Onion  ,  Tomato , Green Chilles , Coconut & Bottle Masala

In this Mutton Khudi Reciepe I haven’t added any Coconut I usually make it Onion Based Khudi  But incase some of you like Coconut Based Khudi then you please add it .

Ingredients  Required :

1 kg Mutton preferably with bones wash it and keep aside

2 peeled medium size Potatoes

1 whole Lemon cut into halves

4 medium finely chopped Onions

¼ cup grated fresh Coconut  ( optional )

1 to 2 small sized Tomatoes

8 Garlic Cloves

2 inch piece of Ginger

4 fresh Green Chillies

3 tablespoon Oil  Or Ghee

1 ½ Tablespoon of Bottle Masala

Required amount of Salt

2 tablespoon finely chopped Green Coriander Leaves for garnish

Method Of Preparation :

Wash the meat thoroughly under cold water leave it in colander to drain of all excess water 

Then peel your potatoes remove the skin cut into quarters or halves and keep it aside

Cut the lemon into 2 halves and keep it ready

The next step is to prepare the Ground paste with the following ingredients Take a pan add 1 tbls of Ghee or  Oil and in steps Saute and fry the  Onion until light golden brown  , Tomatoes until soft and dissolved  , Chopped Garlic , Ginger , Green Chillies Saute , And scrapped Coconut as well incase if you decide to addup to this gravy after you have mixed up and fried thoroughly ,  Transfer this fried masala  into blender and grind it to fine paste gradually adding little bit  of water to it , remove in a bowl and set aside to addup to the gravy 

Light your gas burner to medium heat , place a pressure cooker add oil or ghee heat it nicely 

Then pour the Ground Onion mixture and slowly gradually and attentively cook it until the Onion turns soft , Tomatoes dissolved and oil separating from it 

Then at this point add East Indian Bottle Masala  , Saute for 1 minute then immediately add your wash Mutton once you drop all meat in the pressure cooker

With a wooden spoon Bhuna this meat along with masala slowly and gradually adding little bit of water to it make sure the gravy is kept to thicker consistency try not to make it watery 

Add required amount of Salt , Then seal the pressure cooker lid to cook it for next 20 Minutes until 3 to 4 whistles or meat almost cooked 

When you feel mutton is cooked  that’s when you can add your peeled potatoes and cook for next 10 minutes on slow flame allowing Mutton Khuddi potatoes to soften and cook thoroughly , Its better if you bring out couple of potato pieces and with rear of your spoon smash it , This process helps to further thicken and bring consistency to the gravy 

Finally squeeze the lemon juice over it , check your Salt level and add if you need to

Give one last boil then remove and set aside 

Top it up with freshly chopped green coriander leaves 

Serve this Mutton Khuddi with Karak Pav if not  Steamed Rice, Ghee Rice or Jeera Rice are good Match Makers