30-minute Restaurant Style North Indian Mutton Curry
30-minute Restaurant Style North Indian Mutton Curry

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, 30-minute restaurant style north indian mutton curry. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

30-minute Restaurant Style North Indian Mutton Curry is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. 30-minute Restaurant Style North Indian Mutton Curry is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook 30-minute restaurant style north indian mutton curry using 24 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make 30-minute Restaurant Style North Indian Mutton Curry:
  1. Prepare 1 kg Mutton
  2. Take 1 Tsp Whole Peppercorns
  3. Make ready 3 Cup Red Onions, chopped
  4. Prepare 3 Green chilli, slit lengthwise
  5. Prepare 2 Sprigs Curry Leaf
  6. Make ready 1 1/2 Tablespoon Ginger, grated
  7. Make ready 1 1/2 Tablespoon Garlic, grated
  8. Get 1 Tablespoon White Vinegar
  9. Prepare 1 Tomato, diced
  10. Get 1 Potato, diced
  11. Get 1/2 Tsp Turmeric powder
  12. Make ready To Roast Spices:
  13. Prepare 5 Tsp Red Kashmiri chilli powder
  14. Prepare 4 Tsp Coriander powder
  15. Take 1/4 Tsp Fennel powder
  16. Get 1/2 Tsp Cumin powder
  17. Take 1 Tsp Garam Masala
  18. Get 1 1/2 Tsp Pepper powder
  19. Prepare For Tadka/Seasoning:
  20. Prepare 3 Shallot, finely sliced
  21. Make ready 2 Sprigs Curry Leaves
  22. Prepare 1/8 Tsp Roasted Fenugreek powder(Uluva podi)
  23. Make ready to Taste Salt
  24. Prepare as needed Coconut oil
Steps to make 30-minute Restaurant Style North Indian Mutton Curry:
  1. In a pressure cooker, heat coconut oil and add the black peppercorns and sauté for a few seconds. Add green chilli, curry leaves, red onion, turmeric powder, ginger and garlic, and sauté until the onion turn golden brown. Add tomatoes, potatoes, mutton, vinegar, and salt. Cover the pressure cooker and cook until 6 whistles on medium low.
  2. While the mutton is cooking, take a small cast iron skillet and add all the ingredients under the ‘Dry Roast Spices’ and sauté until the spices give out an aroma but be careful not to burn it. Once the pressure in the cooker dies down, open the lid and add the roasted spices to the cooked mutton.
  3. Add water to bring the curry to desired consistency and season with salt if necessary. Bring the curry to a boil. Meanwhile for the tadka/seasoning, take a skillet and add some coconut oil, shallots and curry leaves and saute until the shallots and golden brown. Add fenugreek (uluva) powder and saute it for a few seconds. Add this to the mutton curry and give it a stir. Enjoy with Rice or Roti and Raita.

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