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.
- 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
For Dhuaan-:-
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