Authentic Parsi Sali Boti with Warm Brun Maska

Name: Authentic Parsi Sali Boti with Warm Brun Maska
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
Cuisine: Parsi
Ingredients: 500 grams mutton, cut into bite-sized pieces; 2 large onions, finely sliced; 2 tomatoes, pureed; 3 tablespoons ginger-garlic paste; 1 tablespoon red chili powder; 1/2 teaspoon turmeric powder; 1 tablespoon coriander powder; 1 teaspoon cumin powder; 4-5 dried apricots, soaked in warm water; 2 tablespoons malt vinegar or jaggery water; 3 tablespoons ghee or oil; Whole spices (2 cinnamon sticks, 4 green cardamoms, 4 cloves); Salt to taste; 2 cups ready-made potato sali (crisp potato shreds); Fresh coriander leaves for garnishing; 4 Parsi brun or soft pav buns, generously buttered

A delightful Parsi wedding classic featuring tender mutton simmered in a tangy-sweet tomato and apricot gravy, topped with crunchy crisp potato matchsticks. Served alongside buttery, warm Parsi brun bread for a truly comforting and traditional meal.

Photo by Rahul Sonawane on Pexels

80min Total Time

4 Servings

Parsi Cuisine

Recipe

Heat ghee in a heavy-bottomed pan and add the whole spices until they release their aroma.

Add the sliced onions and sauté on medium-high heat until they turn golden brown.

Stir in the ginger-garlic paste and cook for a couple of minutes until the raw smell disappears.

Add the turmeric powder, red chili powder, coriander powder, and cumin powder, splashing a little water to prevent the spices from burning.

Add the mutton pieces and sear them well in the spiced onion base for about 8 to 10 minutes.

Pour in the tomato puree, season with salt, and mix thoroughly.

Add a cup of water, cover the pan, and let it simmer on low heat until the mutton is tender and the oil separates from the gravy.

Stir in the soaked apricots and vinegar or jaggery water to impart that signature sweet and sour Parsi flavor, simmering for another 5 minutes.

Garnish with freshly chopped coriander leaves just before turning off the heat.

Top the hot mutton curry generously with crisp potato sali right before serving.

Serve hot alongside warm, buttered brun bread.

Ingredients

500 grams mutton, cut into bite-sized pieces

2 large onions, finely sliced

2 tomatoes, pureed

3 tablespoons ginger-garlic paste

1 tablespoon red chili powder

1/2 teaspoon turmeric powder

1 tablespoon coriander powder

1 teaspoon cumin powder

4-5 dried apricots, soaked in warm water

2 tablespoons malt vinegar or jaggery water

3 tablespoons ghee or oil

Whole spices (2 cinnamon sticks, 4 green cardamoms, 4 cloves)

Salt to taste

2 cups ready-made potato sali (crisp potato shreds)

Fresh coriander leaves for garnishing

4 Parsi brun or soft pav buns, generously buttered

*This AI-generated recipe may contain inaccuracies.