Special PUNJABI MUTTON GRAVY - ऐसे बनाते है पंजाबी तरी मटन |TARI WALA MUTTON| Punjabi 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.

Use 500 grams of mutton, any cut is fine.

Slice 450 grams of onions and grate the tomatoes.

Add 4 tablespoons of yogurt to the mutton for marination.

Include salt, coriander powder, Kashmiri red chili powder, turmeric powder, and spice mix to the yogurt and mutton.

Marinate the mutton for about 30 minutes.

Heat mustard oil in a pan until hot.

Add whole spices (black pepper, cardamom, bay leaf, cinnamon, dried red chili) to the hot oil.

Add 4 cloves of garlic to infuse flavor.

Once the garlic color changes, add the sliced onions and cook until translucent, not golden brown.

Add ginger and sliced green chilies to the onions and cook until the ginger is slightly cooked.

Add the marinated mutton to the pan and cook for 4-5 minutes on medium heat, stirring occasionally.

Add grated tomatoes and salt, mixing well, and cook for another 4-5 minutes.

Add chopped coriander stems for flavor and cover the pan, cooking on low heat for 4 minutes.

Add garam masala and hot water to cover the mutton, but not all at once.

Bring to a boil on high heat, then reduce to low heat and pressure cook for 3-4 whistles depending on mutton quality.

After cooking, check if the mutton is tender; if not, cook longer as needed.

Blend any remaining whole spices and onions if chunky.

Add more water if needed to adjust the gravy consistency and simmer for about 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level: