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
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