DHABA MUTTON CURRY RECIPE | PUNJABI DHABA STYLE MUTTON CURRY | MUTTON GRAVY

Dhaba Mutton Curry Recipe | Punjabi Dhaba Style Mutton Curry | Mutton Curry Dhaba Style | Mutton Curry in Pressure Cooker | Mutton Gravy Recipe | Mutton Masala Curry | Mutton Curry Recipe


Ingredients for Dhaba Style Mutton Curry:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Mutton - 1 kg (curry cut with fat and bones)

Ginger-Garlic-Chilli Paste: (lightly crushed)
Ginger,2 inch piece-4 tsp
Garlic cloves- 12-14
Green chillies- 4

For Marination
Turmeric powder- 1 tsp
Red Chilli Powder- 2 tsp
Kashmiri Chilli Powder- 2 tsp
Coriander Powder- 4 tsp
Cumin Powder- 1 tsp
Black pepper powder- 1 tsp
Green cardamom- 6
Black Cardamom- 4 small
Cloves-6-8
Cinnamon- 3 pieces
Salt - 2 tsp
Ginger-Garlic-Chilli paste- 6 tsp (made earlier)
Onions, sliced- 300 gms (3 large onions)
Curd, whisked- 400 ml
Mustard oil- 2 tbsp
Kasoori Methi, roasted & powdered- 2 tsp

Tempering:
Coriander Seeds- 2 tsp

For cooking:
Ghee (clarified butter) - 3-4 tbsp
Fried onions, crushed- 2 medium onions

Preparation:

Slice 3 large onions (about 300 gms) to be used for marination.
To make the paste, peel and chop a 2” piece ginger.
Also peel the garlic cloves and cut the green chillies. Add these to a grinder and coarse grind to a paste.
Dry roast the Kasuri Methi (Dried Fenugreek Leaves) in a pan. Remove into a bowl and crush it with your hand once cooled.
Whisk the curd till creamy and set aside.
Now take a big bowl, add the mutton pieces and all the other items for the marinade.
Mix well and set aside to marinate for one hour on room temperature.
Now slice 2 medium onions and fry in oil till golden brown. Crush it with your hand or coarse grind it to a rough powder.

Process:

Heat ghee and add the whole coriander seeds. Give a stir and add the marinated mutton, mix and cook on high heat for 5 mins.
Now reduce heat to low and cook covered on low heat for 10 mins. Remove lid, give a mix and place the cover again. Cook covered on low heat for another 10 mins.
Again remove lid, add the crushed onion and mix & simmer on low heat for another 2 mins.
Next add 300 ml water, give a mix and pressure cook till 4-5 whistles. (on high heat till 1st whistle and then on low for 3-4 whistles. This should take around 15-18 mins)
Allow the pressure to release and remove lid.
Check whether meat is tender and gravy is the right consistency.
Simmer for around 2 mins on low heat and serve hot.








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