Authentic Parsi Sali Boti with Warm Butter Pav
A delightful Parsi classic featuring tender mutton slow-cooked in a tangy, spiced tomato gravy and crowned with crispy matchstick potatoes. This comforting dish balances sweet, sour, and fiery notes, best paired with buttered pav.
120min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
Heat oil or ghee in a heavy-bottomed pot and add the sliced onions, sautéing until golden brown.
2
Stir in the ginger-garlic paste and cook for a minute until the raw aroma disappears.
3
Add the red chilli powder, turmeric, and cumin-coriander powder, splashing a tablespoon of water to prevent burning.
4
Add the mutton pieces and sear them well on medium heat for about 10 minutes.
5
Pour in the tomato puree, season with salt, and mix thoroughly.
6
Cover the pot and let it simmer on low heat until the mutton is tender and the oil separates, adding warm water as needed.
7
Stir in the vinegar and jaggery water to achieve the characteristic sweet and sour Parsi profile.
8
Garnish with freshly chopped coriander leaves just before serving.
9
Top the hot mutton boti generously with crisp potato sali right at the time of serving.
10
Serve piping hot alongside warm, buttered soft pav.
Ingredients
500g boneless mutton, cut into bite-sized pieces
2 large onions, finely sliced
3 ripe tomatoes, pureed
1 tbsp ginger-garlic paste
2 tbsp vinegar or jaggery water
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp cumin-coriander powder
3 tbsp cooking oil or ghee
Salt to taste
2 cups ready-made potato sali (matchstick potatoes)
Fresh coriander leaves for garnish
4-6 soft ladi pav, buttered
*This AI-generated recipe may contain inaccuracies.