Wednesday, 27 December 2017

How to Cook Ghande Maaz (Onions and Meat) - Kashmiri style.

Today I'll take you to my kitchen and show you how we ksahmiris cook our Ghande Maaz. Ghande in kashmiri means Onion and Maaz is the word for meat. It is a regular homestyle dish and is cooked often. It is mainly served with rice - the staple food of Kashmir. (We can eat rice four times a day and as for Mutton is is as important as oxygen!). LOL. However, you can relish it with roti, naan, pulao etc.

Ghande Maaz has a rich spicy broth in which meat peices are cooked and it is very easy to prepare. 


  • 1 kg mutton, preferred with bone
  • 2 TBS cooking oil, (preferably mustard oil)
  • 2 tsp salt
  • 2  onions, sliced 
  • 1/2  tomatoes/tamatar, diced 
  • 2/3 garlic/lahsun 
  • 1 TBS ginger/adrak paste
  • 1 TBS coriander/dhania, ground
  • 2 tsp Kashmiri mirch 
  • 1 tsp turmeric/haldi
  • Few cardamoms(though you can omit them)
  • 1 inch piece cassia bark/dalchini (not mandatory)

This is how we cook it:

1. In a pressure cooker, heat oil, Put the finely washed mutton in it along with salt, ginger garlic, onion and tomatoes.

2. You can cook without tomatoes but that wont be as tangy and spicy.

3. Fry till the meat begins to brown and all the water is dried up. This may take about 10 to 20 minutes depending upon the freshness of meat.

4. Add the rest of the spices and mix well. Let it fry for 5 to 7 minutes.

5. Add 3 cups of water or at least enough water to cover the entire mixture.

6. Let it cook for a while until it starts to boil.

7. Seal the pressure cooker and continue to cook till 4 – 5 whistles or until the desired tenderness is achieved.

Serve hot. Must have delicacy from Kashmir. Try it and share the reviews with me. Enjoy.
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