The best accompaniment for pua is maus (mutton curry). Preparing both these dishes brought back memories of so many holi celebrations. Holi was never complete without the standard fare of Pua, Maus or Kathal/Jackfruit Curry (for vegetarians) & Dahi Vada.
- Mustard oil :3-4 tbsp
- Jeera : 1 tsp
- Whole Garam Masala :3 bay leaves, 4 green cardamon, 2 black cardamom, 2" piece cinnamon, 10-12 black peppercorns, 5 cloves, 4-5 dried red chillies
- Onions :6 medium sized cut into thin slices
- Garlic Paste :2 tsp
- Ginger Paste :1tsp
- Turmeric powder :1tsp
- Coriander powder :2tsp
- Red Chili powder :2tsp
- Tomato :1 big sized
- Mutton :1/2 kg
- Water for gravy : 500 ml
- Salt to taste
Heat mustard oil in a kadhai. Add jeera & let it splutter. Immediately add the whole garam masala & let it crackle. Now add the sliced onions. Let the onions turn to golden brown colour on low-med heat. Add the garlic & ginger pastes. Stir. Make a paste of the turmeric, coriander & red chilli powders with 2 tbsp water & add to the kadhai. Also add the sliced tomatoes at this stage. Mix well.
When the masala is half done add the mutton pieces. Increase the heat and fry the mutton pieces for 2-3 mins, stirring continuously. Lower the heat. Cover and cook. Keep stirring in between so that the masala doesn't stick to the bottom of the kadhai. Add 1-2 tbsp of water if the masala appears to stick to the kadhai. Add salt at this stage.
When the oil separates from the masala cook uncovered for 10 mins. Now add the hot water and bring to a boil. When the gravy reaches the consistency you want turn off the heat. Remove to a serving dish.
Serve this mutton curry with the pua.