Bhune Pyaz Ka Gosht Recipe - Mutton Curry With Roasted Onion & Spices
Bhune Pyaz Ka Gosht Recipe is a flavourful mutton dish cooked in a rich gravy. This mutton gets its name from the onions that are browned and used to make the base of the gravy. A delicious non vegetarian gravy that's great to be served over the weekends to your family or serve it at the next dinner party you are hosting.
Bhune Pyaz Ka Gosht Recipe is a lip smacking mutton curry that will leave you licking your fingers. Onions are sliced and fried until it turns into a deep brown colour, which makes it the star ingredients of this mutton dish.
The brown onions contribute to the taste as well as lend that deep colour to the gravy. The succulent pieces of mutton are marinated and slow cooked and then combined with the brown onion gravy base and pressure cooked to speed up the process at home.
Serve Bhune Pyaz Ka Gosht Recipe along with Cheese Garlic Naan Recipe, Mint Coriander Spice Pulao Recipe, Pickled Onions, and Handi Biryani Recipe With Chicken. Serve Thandai Kulfi Recipe - Holi Recipe as dessert.
Try our other Mutton Recipes:
30 M
30 M
60 M
4 Servings
Ingredients
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For the Marinade
- 300 grams Mutton , on the bone
- 3/4 cup Curd (Dahi / Yogurt)
- Salt , to taste
- 1/2 teaspoon Turmeric powder (Haldi) For the Bhune Pyaaz Ka Gosht Gravy
- 2 tablespoons Oil
- 1/2 inch Cinnamon Stick (Dalchini)
- 1 Cloves (Laung)
- 1 Cardamom (Elaichi) Pods/Seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 3 Onions , thinly sliced
- 2 inch Ginger , finely chopped
- 6 cloves Garlic , finely chopped
- 1/2 cup Homemade tomato puree
- Salt , to taste
- 1 Green Chilli
- 1 teaspoon Red Chilli powder
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Coriander (Dhania) Leaves Other Ingredients
- 2 tablespoons Ghee
- 1 inch Cinnamon Powder (Dalchini)
- 1 Bay leaf (tej patta)
- 1 Cardamom (Elaichi) Pods/Seeds
- 1 Cloves (Laung)
- 1 teaspoon Garam masala powder
- 1/4 teaspoon Nutmeg powder
How to make Bhune Pyaz Ka Gosht Recipe - Mutton Curry With Roasted Onion & Spices
To begin making the Bhune Pyaz Ka Gosht Recipe we will first marinate the mutton.
Wash and clean the mutton pieces well. Drain the water out completely. In a mixing bowl, combine the mutton pieces along with salt, turmeric powder and the dahi.
Mix well and massage the marinade into the mutton and set aside until required.
Heat a pan with oil on medium heat, to this add the cinnamon stick, clove, cardamom and cumin seeds.
Once the whole spices have begun to sizzle add the sliced onions and salt, and fry until it turns into a light brown colour.
This will take about 3-4 minutes on medium heat.
When the onions have just about turned brown, add in the ginger, green chilli and garlic.
Continue to fry, stirring continuously, until the onions turn into a deep brown colour.
At this stage add in the dry spice powders - red chilli powder, cumin powder and coriander powder.
Give it a good mix and add in the tomato puree. Cook the Bhune Pyaz masala for about a minute or two and turn off the flame.
Allow the Bhune Pyaz Masala to come to room temperature.
Transfer the Bhune Pyaz Masala to a mixer-jar and grind into a smooth paste using some water. Ensure your mixture is thick.
Heat a pressure cooker with ghee on medium flame, into the cooker add the in cinnamon, bay leaf, cardamom and cloves.
To this add the marinated mutton along with the marinade and continue to cook for a good 10 minutes.
After 10 minutes of cooking the mutton in its own juices, add the freshly ground Bhune Pyaz Masala and the nutmeg and garam masala powder.
Add 1/2 cup of water, cover the pressure cooker and cook for 3 whistles. Turn off the heat and allow the pressure to release naturally.
Open the pressure cooker, give the Bhune Pyaz Ka Gosht a stir, check the salt and spices and adjust according to taste.
Transfer the Bhune Pyaz Ka Gosht to a serving bowl and serve hot.
Serve Bhune Pyaz Ka Gosht Recipe along with Cheese Garlic Naan Recipe, Mint Coriander Spice Pulao Recipe, Pickled Onions, and Handi Biryani Recipe With Chicken. Serve Thandai Kulfi Recipe - Holi Recipe as dessert.
