Step-by-Step Instructions

1. 1.Boil Mutton

   Add 0.5 kg boneless mutton to a pressure cooker. Pour in 0.5 glass of water, add 1 tbsp turmeric, and salt to taste. Pressure cook for 5-6 whistles until the mutton is very soft and tender.

2. 2.Fry Onions

   In a separate pan, add 4-5 tbsp of oil. Add 2 chopped onions (sliced lengthwise) and fry them until they turn deeply golden brown and crisp.

3. 3.Soften Tomato

   Add 1 chopped tomato to the fried onions. Cook for 2-4 minutes until the tomato softens, then mash it with a spoon to integrate it into the mixture.

4. 4.Cook Spices

   Add 3 tbsp ginger garlic paste, 1 tbsp coriander powder, salt to taste, 1 tbsp turmeric powder, 1 tbsp red chilli powder, 1 tbsp cumin powder, 1 tbsp garam masala powder, and 1 tbsp black pepper powder. Mix all the spices well and cook for 5 minutes until the raw smell disappears and the mixture forms a good consistency.

5. 5.Add Water

   Pour 1 cup of water into the spice mixture. Mix thoroughly and cook for 2-5 minutes until the gravy thickens slightly and the spices are well combined.

6. 6.Incorporate Curd

   Add 1 bowl of curd (yogurt) to the pan. Mix it well with the gravy, ensuring it's fully incorporated, and continue cooking until the gravy is smooth and ready.

7. 7.Combine Mutton and Bhuna

   Add the previously boiled mutton to the prepared gravy. Mix everything thoroughly and cook until the dish achieves a thick, semi-dry, and intensely coated consistency, characteristic of Bhuna Mutton.

8. 8.Garnish and Serve

   Garnish the Mutton Bhuna with fresh chopped coriander leaves and sliced green chilies. Serve hot.