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.


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




  • 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.

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