Parsi Salli Boti Recipe
A non-veg Parsi Recipes recipe with mutton, onions - finely chopped, tomatoes - pureed. Ready in 1h 10m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
18 steps- 1
To begin making the Parsi Salli Boti recipe, wash mutton pieces nicely under running water, strain and keep aside in a mixing bowl
mutton(800 grams) - 2
Add yogurt/curd along with ginger garlic paste, coriander powder, red chilli powder and turmeric
tablespoons garlic - paste(2)tablespoons ginger - paste(2)curd (dahi / yogurt)(1/2 cup)tablespoons coriander powder (dhania)(2)turmeric powder (haldi)(1/2 teaspoon)tablespoons red chilli powder(2)black pepper powder(4)sprig coriander (dhania) leaves - chopped(2) - 3
Season with salt and mix well
salt - as required - 4
Add the curd mix to the mutton pieces and mix well such that everything incorporates well
mutton(800 grams)curd (dahi / yogurt)(1/2 cup) - 5
Cover the marinade with a cling wrap and keep the bowl in the refrigerator for around 30 to 40 minutes
- 6
Heat oil in a thick bottomed pan or wok and add bay leaf
bay leaf (tej patta)(2) - 7
Now add chopped onions and saute till they are golden in colour
onions - finely chopped(2)sprig coriander (dhania) leaves - chopped(2) - 8
Add in the chopped tomatoes and mix well
onions - finely chopped(2)tomatoes - pureed(2)sprig coriander (dhania) leaves - chopped(2) - 9
Cook till the tomatoes soften and turn mushy
tomatoes - pureed(2) - 10
Take the mutton marinade and add in to the wok and ground spice mix
mutton(800 grams) - 11
Stir well and fry till the texture becomes a little watery
- 12
Adjust salt if needed and also add more oil if required
salt - as requiredsunflower oil - as required - 13
Close the lid of the allow the mutton to cook in medium to low flames till it softens
mutton(800 grams) - 14
This might take an hour or so
- 15
Once the mutton is cooked, turn the flames high and fry nicely till oil starts leaving the sides
mutton(800 grams) - 16
Adjust the consistency of the gravy to semi liquid and give a boil again
- 17
Turn off the heat and garnish with plenty of potato fried and coriander
tablespoons coriander powder (dhania)(2)sprig coriander (dhania) leaves - chopped(2)potato (aloo) - fries(1 cup) - 18
Serve Parsi Salli Boti along with Whole Wheat Lachha Paratha and Steamed Rice for a weekend lunch or dinner
Rate this recipe
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Parsi Salli Boti Recipe
A non-veg Parsi Recipes recipe with mutton, onions - finely chopped, tomatoes - pureed. Ready in 1h 10m, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
18 steps- 1
To begin making the Parsi Salli Boti recipe, wash mutton pieces nicely under running water, strain and keep aside in a mixing bowl
mutton(800 grams) - 2
Add yogurt/curd along with ginger garlic paste, coriander powder, red chilli powder and turmeric
tablespoons garlic - paste(2)tablespoons ginger - paste(2)curd (dahi / yogurt)(1/2 cup)tablespoons coriander powder (dhania)(2)turmeric powder (haldi)(1/2 teaspoon)tablespoons red chilli powder(2)black pepper powder(4)sprig coriander (dhania) leaves - chopped(2) - 3
Season with salt and mix well
salt - as required - 4
Add the curd mix to the mutton pieces and mix well such that everything incorporates well
mutton(800 grams)curd (dahi / yogurt)(1/2 cup) - 5
Cover the marinade with a cling wrap and keep the bowl in the refrigerator for around 30 to 40 minutes
- 6
Heat oil in a thick bottomed pan or wok and add bay leaf
bay leaf (tej patta)(2) - 7
Now add chopped onions and saute till they are golden in colour
onions - finely chopped(2)sprig coriander (dhania) leaves - chopped(2) - 8
Add in the chopped tomatoes and mix well
onions - finely chopped(2)tomatoes - pureed(2)sprig coriander (dhania) leaves - chopped(2) - 9
Cook till the tomatoes soften and turn mushy
tomatoes - pureed(2) - 10
Take the mutton marinade and add in to the wok and ground spice mix
mutton(800 grams) - 11
Stir well and fry till the texture becomes a little watery
- 12
Adjust salt if needed and also add more oil if required
salt - as requiredsunflower oil - as required - 13
Close the lid of the allow the mutton to cook in medium to low flames till it softens
mutton(800 grams) - 14
This might take an hour or so
- 15
Once the mutton is cooked, turn the flames high and fry nicely till oil starts leaving the sides
mutton(800 grams) - 16
Adjust the consistency of the gravy to semi liquid and give a boil again
- 17
Turn off the heat and garnish with plenty of potato fried and coriander
tablespoons coriander powder (dhania)(2)sprig coriander (dhania) leaves - chopped(2)potato (aloo) - fries(1 cup) - 18
Serve Parsi Salli Boti along with Whole Wheat Lachha Paratha and Steamed Rice for a weekend lunch or dinner
Rate this recipe
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