Required Time

Preparation Time: 10
Cook Time: 30 min
Ready In: 40 min
Servings: 3
Calories: 637 kcal
Video credit: Whisk Affair


3 tbsp Mustard Oil Use any oil if this is not available.

1 inch Cinnamon

3-4 Clove

5-6 Black Peppercorns

2 Bay Leaf

1 cup Onion Thinly Sliced

1 tsp Ginger Paste

1 tsp Garlic Paste

500 g Mutton Curry Cut

1/2 cup Curd

1/2 cup Tomato Chopped

2-3 Green Chilli Slit into half

2 tsp Coriander Powder

1 tsp Turmeric Powder

2 tsp Kashmiri Red Chilli Powder

1/2 tsp Cumin Powder

Salt to taste

1/2 tsp Garam Masala Powder

2 tbsp Kasuri Methi

2 tsp Lemon Juice

2 tbsp Coriander Chopped


Heat mustard oil in a pressure cooker.

Add cinnamon, cloves, black peppercorn and bay leaf and let them crackle for a few seconds.

Now add onion and fry until slightly browned.

Add ginger paste and garlic paste and fry until onions turns nicely browned.

Transfer the mutton in the pressure cooker and fry on high heat for 4-5 minutes.

Add curd and tomato and cook for 2-3 minutes.

Add green chillies, coriander powder, turmeric powder, Kashmiri red chilli powder, roasted cumin powder, salt to taste and garam masala powder.

Finally add 1/2 cup water and pressure cook until mutton is cooked.

Remove the cooker from heat and let the pressure release.

Add kauri methi and lemon juice and mix well.

Garnish with fresh coriander.

Serve hot with rice or roti.

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