Saoji Mutton - Nagpur Style | How to make Saoji Mutton - Nagpur Style

By U K  |  2nd Nov 2015  |  
4.8 from 4 reviews Rate It!
  • Photo of Saoji Mutton - Nagpur Style by U K at BetterButter
Saoji Mutton - Nagpur Styleby U K
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About Saoji Mutton - Nagpur Style Recipe

Saoji Mutton is popular in the entire maharashtra and is a very popular dish of Nagpurites. It was playing on my mind for a while to recreate this dish once again but I was not getting the right composition of the masala used to make this mutton. I chanced to get a ready made pack of Saoji Masala with the key ingredients already fried and packed, I decided to give it a try.

Saoji Mutton - Nagpur Style

Ingredients to make Saoji Mutton - Nagpur Style

  • Mutton 500 gms - medium pieces
  • onions 3 large, fine paste
  • tomatoes 2 Large, pureed
  • garlic pods 8-10, paste
  • Red chili powder - 2 tbsp
  • turmeric powder - 1 tsp
  • mustard seeds - 1 tsp
  • asafoetida - 1 tsp
  • Saoji masala 3 heaped tbsp
  • oil as per need
  • salt as per taste
  • 1/2 cup coriander leaves
  • 1/2 cup Mint leaves (pudina patti)
  • 2 green chillies
  • 150 gms yogurt

How to make Saoji Mutton - Nagpur Style

  1. Make a paste of half cup coriander, half cup mint (pudina) and 2 green chillies.
  2. Apply the paste to washed mutton pieces and keep it in refrigerator to marinate for 8 hours.
  3. Add mustard seeds and let them splutter.
  4. Add onion and turmeric powder and stir well.
  5. Once the onions leave their raw smell, add garlic paste and saute. Add pureed tomatoes and stir.
  6. Once the entire mix starts leaving oil, add salt and red chili powder to it. Stir well again.
  7. Add the marinated mutton, increase the flame to high and stir well for a minute or two.
  8. Add the hing (asafoetida), salt and stir.
  9. Reduce the flame to medium and add the yogurt and keep stirring till the gravy attains a uniform consistency. Cover and reduce the flame.
  10. Slow cook for 2 hours. If your mutton is fresh it will be done.
  11. Add Saoji Masala and stir well. Add water about 250 ml and slow cook for another 2 hours.
  12. Keep checking as the gravy thickness and increase water content as per need.

My Tip:

Thick gravy gives out the real flavor of Saoji Masala and the yogurt gives the richness and improves the texture to a darker side.

Reviews for Saoji Mutton - Nagpur Style (4)

shital mankar2 years ago


Ranjan Chauhan2 years ago


Fahina Mushrifun3 years ago

how to prepare saoji masala at home?

Stella CK3 years ago