Red chilly powder
Make a coarse paste by grinding the onions, garlic and ginger.
Peel off and cut the potatoes into halves and fry the same (half done) in a frying pan with a little mustard oil.
Crush the cinnamon and cardamoms and keep separately.
Heat the pressure cooker and put mustard oil into it.
Then add 1/2-teaspoon sugar. As the sugar gets caramelized add the bay leaf and crushed cinnamon & cardamom.
Then immediately add the masala paste and go on stirring.
Now add the tumeric powder and red chilly powder. Mix the same well as the open pressure cooker is on medium flame. Add a little water (if required).
When the water dries out and oil begins to appear from out of the masala, add mutton and salt. Mix it all properly.
Add the semi-fried potatoes and half a cup of water. Put the lid tightly and pressure-cook it for almost 15 minutes on medium flame.
is ready to serve, Garnish the same with onion and coriander leaves.
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