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Mutton do pyaza is a typical North Indian dish characterized by its double-onion preparation. Slightly fatty mutton is pressure-cooked in mustard oil with ginger, garlic, curd, and other spices. Onion cubes are tossed lightly for the second addition along with ginger, coriander, and garam masala before adding to the cooked mutton. Go through my easy recipe to learn the complete procedure of making mutton do pyaza at home.

Table of Contents

KEY TAKEAWAYS

Mutton do pyaza is a popular North Indian curry widely enjoyed across India for its rich gravy and distinctive double-onion preparation.
Serve it with steamed rice, jeera rice, naan, tandoori roti, or paratha for a satisfying meal.

Mutton do pyaza offers a spicy, earthy, and slightly sweet taste.
Other similar recipes are mutton curry, mutton kasha, and chicken do pyaza.

The Ingredients:

To cook the mutton:

1 kg mutton
3 tbsp mustard oil
1 tsp cumin seeds
5 pieces green cardamom (whole pods)
3 pieces black cardamom (whole pods)
2 cinnamon sticks (2-inch sticks)
1 tsp black peppercorns
1 piece mace
3 pieces bay leaves
1 piece stone flower
1 piece Kashmiri red chili (whole)
5 onions (large size, finely chopped)
3 tbsp ginger garlic green chili paste
1 tsp turmeric powder
½ tsp red chili powder
1 tsp Kashmiri red chili powder
1 tsp coriander seed powder
200 grams curd
Salt to taste
Coriander leaves (a few, finely chopped)
Hot water (as required)
½ tsp garam masala powder

To cook the second onion masala:

1 tbsp mustard oil
2 onions (large size, cut into cubes)
1 tbsp black pepper, cumin, coriander seeds mix
Coriander leaves (a few, finely chopped)
Ginger juliennes (a few)
½ tsp garam masala powder
Salt to taste

I learned this from one of my aunts in a family get-together a long time back at her place. She is famous in our family for cooking unique mutton dishes. Wanting to learn from her, I helped her in the kitchen and noticed every step very carefully while she was making this dish. Later in the evening I wrote every step down with additional notes in my kitchen notebook so that I do not forget it later on.

I could not wait to try it out myself and gathered the courage to make it the next Sunday. While my husband praised my effort and the taste of the dish in detail, my two sons giggled over the translucent onion cubes. They finished their portion quickly and asked for more. I was so pleased with myself and felt lucky to have learned this wonderful recipe.

How to Make Mutton Do Pyaza? (Step by Step Guide with Images)

Step 1: Fry 1 tsp of cumin seeds, whole pods of 5 pieces of green cardamom and 3 pieces of black cardamom, 2 cinnamon sticks, 1 tsp of black peppercorns, 1 piece of mace, 3 pieces of bay leaves, 1 piece of stone flower, and 1 piece Kashmiri red chili (whole) in 3 tbsp of mustard oil.

Step 2: Add finely chopped pieces of 5 large onions. Check doneness after 15 minutes.

Step 3: Add 3 tbsp ginger-garlic-green chili paste. Follow it with 1 tsp of turmeric powder, ½ tsp of red chili powder, 1 tsp of Kashmiri red chili powder, 1 tsp of coriander seed powder, and 200 grams of curd.

Step 4: Add 1 kg mutton and a few finely chopped coriander leaves.

Step 5: Check doneness and add ½ tsp of garam masala powder and hot water as required. Cover and cook on medium flame for 15 minutes.

Step 6: Toss 2 large onions, cut into cubes, in 1 tbsp mustard oil. Then add 1 tbsp of black pepper, cumin, and coriander seeds mix, a few finely chopped coriander leaves, a few ginger juliennes, ½ tsp of garam masala powder and salt to taste.