If you are a Mutton lover then, Tender, juicy mutton slow-cooked in a rich, aromatic onion-based gravy, infused with traditional Indian spices and generous chunks of perfectly cooked onions. At NonVeg Adda, we bring you a step-by-step a hearty, flavourful classic with a perfect balance of spice, richness, and natural sweetness
Cooking time: 60–75 minutes
Ingredients
For marination:
- 1 kg mutton, curry cut
- ½ cup curd
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric
- 1½ tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp garam masala
- Salt to taste
For cooking:
- 4–5 medium onions, roughly chopped
- 2 onions, cut into large petals
- 2 medium tomatoes, chopped
- 3–4 green chillies
- 2 bay leaves
- 1 black cardamom
- 3–4 green cardamoms
- 1-inch cinnamon
- 4–5 cloves
- 1 tsp cumin
- 3–4 tbsp oil
- 1 tsp Kashmiri red chilli powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp garam masala
- 1–1½ cups water
- Fresh coriander
Method
- Marinate the mutton: Mix mutton with curd, ginger-garlic paste, turmeric, chilli powder, coriander powder, garam masala and salt. Keep for 30–60 minutes.
- Brown the onions: Heat oil in a heavy pot. Add whole spices and cumin. Add the chopped onions and cook until deep golden brown.
- Add ginger-garlic paste and green chillies. Sauté for 1–2 minutes.
- Add tomatoes, Kashmiri chilli powder, coriander powder and cumin powder. Cook until the oil starts separating.
- Add marinated mutton and cook on medium-high heat for 8–10 minutes, stirring well. This bhunao step gives the curry a richer flavour.
- Add water, cover and cook until the mutton becomes tender. In a pressure cooker, approximately 5–7 whistles usually works, depending on the meat.
- Now add the large onion petals—this is the signature Do Pyaza element. Cook uncovered for another 8–10 minutes so the onions remain slightly chunky rather than completely melting.
- Finish with garam masala and fresh coriander.
🔥 Restaurant-style secret
For the best Mutton Do Pyaza, don't cook all the onions together. Brown one batch for the gravy and add the second batch near the end. This gives you a thick, rich gravy plus sweet, slightly crunchy onion pieces.
