Recipe of Dahi Gosht:-

1 Mutton 150 G
2 Yogurt 100 G
3 Onion 50 G
4 Green Chilly 100 G
5 Garlic 20 G
6 Ginger 20 G
7 Coriander Powder 5 G
8 Cumin 2 G
9 Cashew Nut 70 G
10 Bay Leaf 1 G
11 Green Coriander 10 G
12 Oil 80 ML
13 Mace 2 G
14 Cardamom 2 G



Step 1
Heat one tablespoon of oil in a kadai and saute the onions till brown. Grind the onions to a fine paste. Marinate the mutton in a mixture of the yogurt, ginger paste, garlic paste, minced green chilies and salt for one hour, preferably in a refrigerator.

Soak the Cashew nut for one hour and grind making a thin paste, after that keep aside in a bowl

Step 2
Heat the remaining oil in a pressure cooker and add the bay leaves. Add the marinated mutton and cook till the gravy starts boiling.

Step 3
Stir in the coriander powder, cumin powder, saute’d onion paste and Cashew nut paste and half a cup of water. Seal the cooker with the lid and cook till the pressure is released four times (Four whistles) in the slow fire.

Step 4
Remove the lid when the pressure has reduced completely and sprinkle the mace-cardamom powder over the mutton. Serve hot, garnished with coriander leaves and julienne Ginger.




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