Parsi Salli Boti Recipe

Shaheen Ali
5 ratings.
Parsi Salli Boti Recipe

Parsi Salli Boti is a quintessential mutton dish that comes from Parsi cuisine and is typically served with crispy potato fries. Salli Boti is a semi dry spicy mutton curry that is slow cooked with various spices and gets the hot flavour and often teamed up with plain steamed rice. Served in every special occasion, Salli Boti is common favourite mutton dish in the community and outside as well.

Serve Parsi Salli Boti along with Whole Wheat Lachha Paratha and Steamed Rice for a weekend lunch or dinner.

If you like this recipe, you can also try other Mutton recipes such as

  1. Mutton Matar Keema Recipe
  2. Bengali Kosha Mangsho Recipe
  3. Dhaba Mutton Recipe

Cuisine: Parsi
Course: Lunch
Diet: Non Vegeterian
Prep in

10 M

Cooks in

60 M

Total in

70 M

Makes:

4 Servings

Ingredients

  • 800 grams Mutton
  • 2 Onions , finely chopped
  • 2 Tomatoes , pureed
  • 2 tablespoons Garlic , paste
  • 2 tablespoons Ginger , paste
  • 4 Green Chillies , (adjustable)
  • 1/2 cup Yogurt (Curd)
  • 2 tablespoons Coriander Powder
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 2 tablespoons Red chilli powder
  • 2 Bay leaf (tej patta)
  • Salt , as required
  • Cooking oil , as required
  • For ground spice mix
  • 4 Black pepper powder
  • 4 Cloves
  • 3 Green cardamom
  • 2 Black cardamom (Badi Elaichi)
  • 1/2 inch Cinnamon Stick
  • 1/2 teaspoon Mace
  • 1/2 teaspoon Shahi jeera (Caraway)
  • For garnish
  • 2 sprig Coriander leaves (Dhania) , chopped
  • 1 cup Potato (aloo) , fries

Directions for Parsi Salli Boti Recipe

  1. To begin making the Parsi Salli Boti recipe, wash mutton pieces nicely under running water, strain and keep aside in a mixing bowl.

  2. Add yogurt/curd along with ginger garlic paste, coriander powder, red chilli powder and turmeric. Season with salt and mix well.

  3. Add the curd mix to the mutton pieces and mix well such that everything incorporates well.

  4. Cover the marinade with a cling wrap and keep the bowl in the refrigerator for around 30 to 40 minutes.

  5. Heat oil in a thick bottomed pan or wok and add bay leaf. Now add chopped onions and saute till they are golden in colour.

  6. Add in the chopped tomatoes and mix well. Cook till the tomatoes soften and turn mushy.

  7. Take the mutton marinade and add in to the wok and ground spice mix. Stir well and fry till the texture becomes a little watery.

  8. Adjust salt if needed and also add more oil if required.

  9. Close the lid of the allow the mutton to cook in medium to low flames till it softens. This might take an hour or so.

  10. Once the mutton is cooked, turn the flames high and fry nicely till oil starts leaving the sides.

  11. Adjust the consistency of the gravy to semi liquid and give a boil again.

  12. Turn off the heat and garnish with plenty of potato fried and coriander. Serve Parsi Salli Boti along with Whole Wheat Lachha Paratha and Steamed Rice for a weekend lunch or dinner.

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Last Modified On Sunday, 01 January 2017 13:30

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