Wednesday, May 16, 2018

Mutton Do Pyaza/ Mutton in Onion Gravy

Mutton Do pyaza is a classic North Indian dish in which onions are added twice in two different ways. Loads of Onions are added at two stages, sliced and ground. This dish is full of flavors. The mutton pieces are slowly braised on low heat in which the onions are added at two different stages.
This dish is very rich, spicy and loaded with flavors. We can prepare this dish using chicken or veggies of your choice. An amazingly flavored lip-smacking dish can be prepared within no time using all the ingredients available in your kitchen.

The beauty of a perfect mutton do pyaza lies in the caramelization of the onions. As a kid, I remember the first time my mom made this dish using chicken. She got this recipe from a paper cut out, which she always does whenever she sees a recipe in magazines or newspapers. A perfect dish during festive time and get-togethers. We can have this along with chapatis, naans or with pulav. I am sure that this will be a super hit among everyone.

If you are a mutton fan, do try this, I swear that you will enjoy this dish to the core.
  1. Mutton- 2 lbs/ 1 kg
  2. Onions- 3 nos
  3. Ginger- Garlic Paste- 1 tbsp
  4. Red Chilli powder- 1 tbsp
  5. Coriander Powder- 1/2 tbsp
  6. Turmeric Powder- 1 Tsp
  7. Cumin Powder- 1 Tsp
  8. Garam Masala Powder- 1 Tsp
  9. Red Chilis- 4-5 nos
  10. Oil- 2 tbsp
  11. Salt- as required


  1. Finely slice 1 onion and grind remaining 2 onions and keep them aside.
  2. Heat oil in a big pot, add the sliced onions along with ginger- garlic paste and saute well till the raw smell disappears and everything gets mixed well.
  3. Meanwhile, add the clean and drained mutton pieces and braise well on high heat for 5 minutes and then lower the flame, braise the meat till it releases water.
  4. Add all the powders, mix well so that the meat is coated well with the spices. At this point add the ground onion paste, stir. Let it cook for 5 minutes. Adjust the salt accordingly.
  5. Pour 2 cups of water and pressure cook the meat along with the spices till soft and tender.
  6. When the gravy thickens, switch off the flame and serve along with rotis. 

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