Chapter 5 – Kali Mirch ka Phaal

‘It’s not just a question of grinding together the tomatoes, onions and coriander and cooking it with the meat and garam masala. It all comes down to a sleight of hand.‘

Ingredients

Mutton – ¼ kg

Onions – 2

Tomatoes – 2

Coriander leaves – a handful

Black pepper powder – 2 tsp

Garam masala powder – 1/2 tsp

Adrak – lehsun – ¾ tsp

Oil

Salt

 Method

• Clean the meat and trim off excess fat. Wash, drain and keep ready.
• Chop the onions roughly.
• Deseed and chop the tomatoes similarly.
• Wash coriander and grind together with onions and tomatoes in the mixer
• Resultant paste should be slightly green in colour
• In the pressure cooker, mix the paste with the mutton, pepper powder, garam masala powder and salt and a little water.
• Cook for three to four whistles until the mutton is tender.
• Open the pressure cooker and add oil. Cook together stirring continuously until the saalan is not watery and acquires a thick consistency.