Authentic Parsi Salli Boti with Warm Brun Maska
A delightful Parsi wedding classic featuring tender chunks of mutton simmered in a tangy, slightly sweet tomato gravy. Topped with crispy matchstick potatoes, this rich dish offers an irresistible contrast of textures and flavors.
85min
Total Time
4
Servings
Parsi
Cuisine
Recipe
1
Heat oil or ghee in a heavy-bottomed pressure cooker and fry the sliced onions until golden brown.
2
Add the ginger-garlic paste and sauté until the raw aroma disappears.
3
Stir in the turmeric powder, red chilli powder, and cumin-coriander powder, cooking for a minute on low heat.
4
Add the mutton pieces and sear them well in the spiced onion base until they change color.
5
Pour in the tomato puree, season with salt, and mix thoroughly.
6
Add a splash of water, secure the lid, and pressure cook for 4 to 5 whistles until the mutton is tender.
7
Release the pressure naturally, open the cooker, and stir in the jaggery and vinegar to achieve a sweet-and-sour balance.
8
Simmer the gravy uncovered until it thickens and coats the meat richly.
9
Garnish generously with crispy potato salli and fresh coriander just before serving hot with warm brun maska.
Ingredients
500g mutton, cut into bite-sized pieces
2 large onions, finely sliced
3 ripe tomatoes, pureed
2 tbsp ginger-garlic paste
2 tbsp jaggery or brown sugar
2 tbsp vinegar or apricot puree
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 potato salli (crispy potato matchsticks)
Fresh coriander leaves for garnishing
Warm Brun Maska for serving
*This AI-generated recipe may contain inaccuracies.