This is a rich white gravy made with tender mutton, soft braised onions, cashew paste, coconut cream and gentle spices. The flavour is mild but full, the aroma is royal, and the texture turns smooth like cream. It’s the kind of dish that feels indulgent without being heavy, and tastes even better when eaten slowly with hot parathas.
Ingredients List
| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 500 | gms | Tender Mutton on bone |
| • | 500 | gms | Onions (roughly chopped) |
| • | 100 | gms | Cashews (soaked) |
| • | 200 | gms | Curd (Dahi) |
| • | 200 | gms | Coconut Cream |
| • | 2 | tbsp | Ginger-Garlic Paste |
| • | 7 | Nos | . Green Chillies |
| • | 1 | Sprig | Curry Leaves |
| • | 2 | gms | Ginger Powder (Sonth) |
| • | 4 | gms | Fennel Powder (Saunf) |
| • | 2 | gms | Cumin Seeds (Jeera) |
| • | 2 | gms | Caraway Seeds (Shahi Jeera) |
| • | 1 | gm | Whole Black Peppercorns |
| • | 1 | gm | Cloves |
| • | 1.5 | gms | Green Cardamoms |
| • | 4 | gms | Black Cardamoms |
| • | 3 | gms | Cinnamon Stick |
| • | 1 | gm | Bay Leaves |
| • | 60 | gms | Ghee (plus 10 gms for tempering) |
| Salt (to taste) | |||
| Mutton Stock / Water (as needed) | |||
| Chopped Coriander, Mint, Boiled Egg & Potato Fries (for garnish) | |||
Method / Instructions
- 1. Heat ghee in a vessel and add cumin, shahi jeera, bay leaves, and green chillies.
- 2. When cumin splutters, add ginger-garlic paste and sautΓ© well until fragrant.
- 3. Add chopped onions and salt, stirring briefly, then cover with a lid to let the onions sweat in their own steam for 5–7 minutes.
- 4. Uncover, stir, and cover for another 5–7 minutes until onions soften completely.
- 5. Pour in 1 glass of water, stir well, then mix in the curd.
- 6. Add ginger powder and fennel powder, followed by the bone-in mutton pieces. SautΓ© for 2–3 minutes.
- 7. Pour in 2 glasses of mutton stock, cover with a lid, and cook on low heat until the mutton is 80% tender.
- 8. Once dried slightly, turn off the heat and add 2 glasses of cold water to cool the dish down.
- 9. Remove and discard green chillies and bay leaves to keep the gravy mild and smooth. Remove mutton pieces and set aside.
- 10. Blend the cooled onion mixture together with soaked cashews into a silky smooth paste.
- 11. In a fresh vessel, heat 2 tsp ghee, add whole spices (cloves, cardamoms, cinnamon, peppercorns), and add the cooked mutton pieces to lightly sear.
- 12. Strain the blended onion-cashew paste through a sieve into the pot over the mutton.
- 13. Add curry leaves and coconut cream, mix gently, and simmer on low heat for 10 minutes.
- 14. Garnish with chopped coriander leaves, boiled egg slices, potato fries, fresh mint, and a drizzle of ghee before serving hot with parathas.
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| π₯ Calories | 215 kcal |
| πͺ Protein | 14.2g |
| πΎ Carbohydrates | 6.5g |
| π₯ Total Fat | 15.1g |
| π§ Saturated Fat | 7.2g |
| π± Dietary Fiber | 1.2g |
| π¬ Sugars | 2.1g |
| π§ Sodium | 310mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Note
The key to this dish is gentle heat. Let the onions cook slowly, let the mutton take its time, and keep the gravy pale. Removing the chillies and bay leaves before grinding keeps the flavour clean and soft.
Tips & Tricks
• Straining the blended cashew-onion paste through a fine sieve guarantees a silk-like, restaurant-style texture. • Cooking the mutton to 80% initially allows it to finish tenderizing in the delicate white cream gravy without overcooking.