PUNJABI MUTTON CURRY

AuthorThillaismasala
RatingDifficultyBeginner

Punjabi Mutton Curry is one of the most popular non-vegetarian delicacies from Punjab

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Punjabi Mutton Curry

Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins

 1 kg Mutton
 6 tsp Oil
 4 tsp Ghee
 10 OnionSliced
 4 TomatoesChopped
 4 GreenChillies
 5 Cardamom
 3 Cinnamon
 4 Cloves
 3 tsp Ginger garlic paste
 2 tsp Thillai’s Chettinad curry powder
 2 tsp Thillai’s Garam Masala
 SaltTo Taste
 Water As Required
 250 g Yogurt
 Fresh Coriander leavesFew

PREPARATION METHOD
1

Clean and wash mutton pieces. Drain water and keep it aside.

2

Heat oil and ghee in a fry pan. Add finely chopped onion and salt.

3

Saute till the onion turns light brown.

4

Add ginger garlic paste and cook till the raw smell disappears.

5

Now add 2 tspn of THILLAI’S CURRY POWDER, 2 tspn of THILLAI’S CHILLI POWDER.

6

Combine well and add chopped tomatoes. Cook until the tomatoes turn pulpy and oil separates out from the masala.

7

Add the mutton pieces and mix well. Cook in medium flame for 4 to 5 mins, stirring once in a while. Add yogurt and mix well.

8

Cook further for 4 to 5 minutes more. Now add 2 cups of water. Stir well.

9

Taste and adjust salt and seasonings. Add freshly chopped coriander leaves.

10

Add 2 tspn of THILLAI’S GARAM MASALA and mix well.

11

Transfer the masala into the pressure cooker and pressure cook for 4 whistles and simmer for 10 to 12 mins.

12

The mutton should be cooked till it becomes tender and juicy.

13

Once the pressure turns off, combine gently.

Now the Perfect Punjabi Mutton Curry is ready !!!
SERVICE SUGGESTION
14

Serve hot with Rice, Naan, Parotta.

Ingredients

 1 kg Mutton
 6 tsp Oil
 4 tsp Ghee
 10 OnionSliced
 4 TomatoesChopped
 4 GreenChillies
 5 Cardamom
 3 Cinnamon
 4 Cloves
 3 tsp Ginger garlic paste
 2 tsp Thillai’s Chettinad curry powder
 2 tsp Thillai’s Garam Masala
 SaltTo Taste
 Water As Required
 250 g Yogurt
 Fresh Coriander leavesFew

Directions

PREPARATION METHOD
1

Clean and wash mutton pieces. Drain water and keep it aside.

2

Heat oil and ghee in a fry pan. Add finely chopped onion and salt.

3

Saute till the onion turns light brown.

4

Add ginger garlic paste and cook till the raw smell disappears.

5

Now add 2 tspn of THILLAI’S CURRY POWDER, 2 tspn of THILLAI’S CHILLI POWDER.

6

Combine well and add chopped tomatoes. Cook until the tomatoes turn pulpy and oil separates out from the masala.

7

Add the mutton pieces and mix well. Cook in medium flame for 4 to 5 mins, stirring once in a while. Add yogurt and mix well.

8

Cook further for 4 to 5 minutes more. Now add 2 cups of water. Stir well.

9

Taste and adjust salt and seasonings. Add freshly chopped coriander leaves.

10

Add 2 tspn of THILLAI’S GARAM MASALA and mix well.

11

Transfer the masala into the pressure cooker and pressure cook for 4 whistles and simmer for 10 to 12 mins.

12

The mutton should be cooked till it becomes tender and juicy.

13

Once the pressure turns off, combine gently.

Now the Perfect Punjabi Mutton Curry is ready !!!
SERVICE SUGGESTION
14

Serve hot with Rice, Naan, Parotta.

PUNJABI MUTTON CURRY

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