Скачать или смотреть Authentic Maharashtrian Kala Masala Mutton Recipe | Personal Secret Roasted Coconut Gravy 😋🇮🇳

Today I’m sharing the real taste of Maharashtra — Kala Masala Mutton! 🐐✨ This traditional recipe is made without tomatoes, using rich roasted coconut, browned onions, and homemade kala masala for that deep, smoky flavor. Perfect with jowar or bajra bhakri and a squeeze of lemon! 🍋

Watch till the end for step-by-step tips to get the authentic gavran (village-style) taste just like home.

Recipe:
For Kala Masala (if not using ready-made)

3 tbsp coriander seeds

1 tbsp cumin seeds

1 tbsp black peppercorns

1 tsp cloves

2 black cardamoms

1 tsp fennel seeds

1 tsp shahjeera

2–3 cinnamon sticks

3 bay leaves

½ cup dry grated coconut (roasted till dark brown)

2 medium onions (sliced, fried until dark brown)

👉 Roast everything well (one by one) until aromatic and dark. Grind to a fine powder.

For Mutton Curry

750 g mutton (bone-in preferred)

½ cup fresh coriander leaves (chopped)

2 tbsp ginger-garlic paste

3–4 tbsp kala masala

½ tsp turmeric powder

1 tsp red chili powder (adjust to taste)

5 tbsp oil

Salt to taste

Hot water as needed

🍲 Method

Marinate Mutton:

Mix mutton with 1 tbsp ginger-garlic paste, ½ tsp turmeric, and salt. Rest at least 30-60 minutes.

Make Masala Base:

Heat oil in a heavy-bottom pan/pressure cooker.

Add sliced onions and fry until dark brown (this gives the signature blackish color).

Add ginger-garlic paste and fry until raw smell disappears.

Add Spices:

Add kala masala + chili powder. Fry well in oil (bhunao) until aromatic.

Add dry coconut shreds (if you prefer a thicker gravy, grind coconut with a little water into a paste before adding). Fry well until oil separates.

Cook Mutton:

Add marinated mutton. Stir and coat well with masala.

Bhunao (roast) the mutton on medium flame for 10–12 minutes until sealed with spices.

Add Water & Cook:

Add 1–1.5 cups hot water, mix, cover, and pressure cook for 4–5 whistles (or slow cook in a pot until meat is tender).

Finish:

Once done, garnish with fresh coriander leaves.

Adjust salt/spices. Simmer uncovered for 5–7 minutes if you want the gravy thicker.

🍛 Serving Suggestions

Traditionally enjoyed with jowar/bajra bhakri, steamed rice, or chapati.

Pairs beautifully with raw onion slices + lemon wedge + thecha.

Hashtags:
#MaharashtrianFood #KalaMasalaMutton #AuthenticRecipe #IndianFoodVlog #GavranMutton #TraditionalRecipes #MuttonCurry #HomeCooking #ExploreWithUs #SpicyIndianFood