Authentic Parsi Jardaloo Salli Boti with Pav
A classic sweet and sour Parsi delicacy featuring tender mutton simmered in a tangy tomato and apricot gravy, generously topped with crisp potato straw fries. Served alongside soft, buttery pav for an unforgettable comforting meal.
85min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pressure cooker and sauté the sliced onions until golden brown.
2
Add the ginger-garlic paste and cook for a minute until the raw aroma disappears.
3
Add red chili powder, turmeric powder, and salt, stirring well with a splash of water to prevent burning.
4
Add the mutton pieces and sear them on medium-high heat until well-coated and browned.
5
Pour in the tomato puree and cook until the oil begins to separate from the masala.
6
Add enough water to cover the meat, close the cooker lid, and pressure cook for 5 to 6 whistles until the mutton is tender.
7
Release the pressure naturally, open the cooker, and stir in the soaked apricots, vinegar, and jaggery.
8
Simmer the gravy uncovered for 10 minutes until it thickens into a rich, glossy, sweet-and-tangy glaze.
9
Sprinkle garam masala powder, check for seasoning, and turn off the heat.
10
Transfer the curry to a serving bowl, heap a generous layer of crisp potato salli on top right before serving, and garnish with fresh coriander.
11
Serve hot alongside warm, buttered pav buns.
Ingredients
500g mutton, cut into bite-sized pieces
15 dried apricots (jardaloo), pitted and soaked in warm water
3 large onions, finely sliced
2 tomatoes, pureed
2 tbsp ginger-garlic paste
1 tbsp red chili powder
1 tsp turmeric powder
1 tsp garam masala powder
2 tbsp malt vinegar or lemon juice
2 tbsp jaggery or sugar
3 tbsp ghee or cooking oil
2 cups potato salli (crisp potato straws)
Fresh coriander leaves for garnishing
Salt to taste
8 soft pav buns
*This AI-generated recipe may contain inaccuracies.