• Dal Chana (Split Chickpea) 2 Cups
  • Mutton 1/2 Kg
  • Oil 3/4 Cup
  • Pyaz (Onion) 1 Medium
  • Curry Leaves 1-2
  • Zeera (Cumin Seeds) 1 Tsp
  • Laung (Clove) 8-10 Pieces
  • Dhaniya Powder (Coriander Powder) 1 Tbsp
  • Lal Micrch (Red Chili Powder) 1 Tbsp
  • Haldee Powder (Turmeric Powder) 1 Tsp
  • Garam Masala 1 Tsp
  • Namak (Salt) To Taste
  • Lehsen Adrak Paste (Ginger Garlic Paste) 1 Tbsp
  • Dhaniya (Coriander/ Cilantro)
  • Hari Mirch (Green Chilies)


In pressure cooker, add oil, cumin seeds, cloves, curry leaves, onion and fry until translucent.

Add ginger garlic paste, mutton, garam masala, coriander powder and cook until mutton changes color.

Add red chili powder, salt, turmeric powder, 2 glass water and cook in pressure for 8-10 minutes. Mutton should be 60% cooked.

Now add split chickpea and cook for about 5-6 minutes.

Add 1-1/2 glass water and pressure cook for 10 minutes.

And finally add coriander and green chilies.


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