Dhuaan Maas

Have you tried the regular Palak Paneer with the twist of Fresh Green Garlic? No? Try this

Prep. : 25 Mins
Cook : 1 Hour

Total Time :
85 minutes

Cuisine : North Indian
Servings : 2-4

Mutton- 2 kgs
Oil- 1 cup
Cinnamon sticks – 3-4 pcs
Cloves- 6-7 pcs
Bay leaf- 2-3 nos
Sliced onion – 450 gm
Plain curd- 1.5 kgs
Ginger garlic paste – 1/2 cup
Turmeric powder – 2 tsp
Red chilli powder – 2 tbs
Coriander powder – 2 tbs
Salt – To taste
Diced tomatoes – 500 gms
Green chillies – 5-6 nos
Lemon juice – 1 tbs
Freshly Chopped coriander leaves- 1/4cup
Freshly Chopped mint leaves- 1/4cup

For Dhuaan-

Charcoal – 2-3pcs
Ghee – 1tbs

In a thick bottom handi, heat oil and add whole spices in it. Once it is fragrant, add sliced onions and saute it till they are well browned
Meanwhile, in a bowl beat the curd along with ginger garlic paste and all powder spices.
Once the onion gets brown, add curd mixture and let it cook till it starts leaving oil.
Add mutton pieces to it and cook( Bhuno) well for 15-20 mins.
Add diced tomatoes and green chillies to the mutton mixture and cook it for 20-25mins . (Keep stirring in between as it may burn)
Check the mutton pieces are cooked well with the help of a fork
Once mutton gets cooked through add lemon juice and chopped coriander and mint leaves to it.
Once the gravy gets thick remove it from the Chulha and give Dhuaan.

For Dhuaan-:-

Take 1-2 pieces of coal from chulha and put it in a steel bowl. Place the bowl in the centre of the mutton mixture and put a spoonful of ghee on it. Cover the handi with the lid and keep it for 10 mins.
Serve hot with Rotis and diced Onion