Authentic Parsi Sali Boti with Soft Pav
A delightful Parsi classic featuring tender chunks of mutton simmered in a tangy-sweet tomato and apricot gravy, generously topped with crisp potato matchsticks. Best enjoyed with freshly baked soft pav.
90min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and add the sliced onions. Sauté until golden brown.
2
Add the ginger-garlic paste and sauté for a minute until the raw aroma disappears.
3
Add the turmeric powder, red chili powder, cumin powder, and coriander powder, stirring well with a splash of water to prevent burning.
4
Add the mutton pieces and sear them in the masala until well browned on all sides.
5
Pour in the tomato puree, season with salt, and cook until the oil begins to separate from the masala.
6
Add enough water to cover the meat, cover, and simmer on low heat until the mutton is tender and cooked through.
7
Stir in the vinegar, grated jaggery, and chopped apricots, allowing the gravy to thicken into a rich, sweet-tangy consistency.
8
Garnish with chopped fresh coriander and top generously with crispy potato sali right before serving alongside soft buttered pav.
Ingredients
500g mutton, boneless or with bone, cut into bite-sized pieces
2 large onions, finely sliced
3 tomatoes, pureed
1 tbsp ginger-garlic paste
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp red chili powder
2 tbsp jaggery, grated
2 tbsp malt vinegar
4 dried apricots, soaked and chopped
3 tbsp ghee or oil
2 cups potato sali (crisp potato shreds)
Fresh coriander leaves, chopped
Salt to taste
*This AI-generated recipe may contain inaccuracies.