Punjabi Mutton Curry | Tariwala Spicy Dhaba Style Mutton Gravy Recipe | Mutton Curry

mutton

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than mutton.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil is healthier, while sunflower oil is cost-effective.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley can be used as a substitute for flavor.

Take 750 grams of mutton, cut into larger pieces.

Add 1/2 teaspoon turmeric powder and 1 teaspoon Kashmiri red chili powder to the mutton.

Add 1 tablespoon ginger-garlic paste and mix everything well.

Marinate the mutton in the fridge for a minimum of 30 minutes.

Heat 3/4 cup mustard oil in a pressure cooker.

Once the oil is hot, add the marinated mutton and fry for 3-4 minutes until it turns slightly golden.

Drain the oil and remove the mutton pieces from the cooker.

In the remaining oil, add whole spices: 4-5 green cardamoms, 1 black cardamom, a small piece of cinnamon, 5-6 cloves, 1/4 teaspoon black pepper, and 1 bay leaf.

Add 1 tablespoon cumin seeds and fry the spices for about 30 seconds to release their flavors.

Add 3 medium-sized roughly chopped onions and fry until they soften without changing color.

Add 10-12 garlic cloves and 1 inch piece of chopped ginger to the onions.

Add 8-9 green chilies according to taste and fry everything together.

Once the onions are soft, add 3 medium-sized tomatoes cut into thick pieces.

Fry the tomatoes until they start to soften, then turn off the flame and let the mixture cool.

Once cooled, transfer the mixture to a grinding jar and blend to make a smooth paste.

In the same pressure cooker, heat the remaining oil again on medium flame.

Add 2 tablespoons coriander powder and 1 tablespoon Kashmiri red chili powder, and fry briefly.

Add the blended masala paste and a little water (about 1/4 cup), mixing everything well.

Cover and cook for 5-6 minutes on medium flame.

After 5-6 minutes, uncover and check; the oil should rise to the top.

Add the fried mutton pieces and 1/2 cup yogurt (which can be blended for smoothness).

Mix well and add a little more water (about 1/2 cup) to ensure the mutton cooks properly.

Cover and cook on medium to low flame for about 35-40 minutes until the mutton is tender.

Once cooked, turn off the flame and uncover the pot.

Add 1 tablespoon garam masala and some finely chopped cilantro leaves, cooking for an additional 2-3 minutes on medium flame until the cilantro softens.

Turn off the flame and serve the Punjabi mutton curry with naan, paratha, steamed rice, or jeera rice.

Cooking Techniques

Equipment Needed

Spice Level: