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

Ingredients for Punjabi Mutton Gravy Recipe:

For marination:
– Mutton with bones- 500 gms
– Salt- 1 tsp
– Turmeric powder- 1/4 tsp
– Red Chilli powder- 2 tsp
– Whisked curd/yogurt- 100 gms

For paste, to be fried in oil and blended:
– Fennel seeds- 1 tsp
– Green cardamom- 5
– Cloves- 5
– Cinnamon- 2 small pieces
– Black cardamom- 1
– Black peppercorns- 10
– Onions sliced- 2 medium (150 gms)
– Tomato sliced- 2 medium
– Oil- 1.5 tbsp

– Ginger garlic paste- 2 tsp
– Kashmiri Chilli powder- 1 tsp
– Coriander powder- 2 tsp
– Cumin powder- 1 tsp
– Garam masala powder- 1/4 tsp (Link to our Garam Masala Recipe: https://youtu.be/1trtejl8hwM)
– Kasuri Methi powder (roasted & crushed)-3/4 tsp

– Salt for seasoning- 1/4 tsp
– Refined oil- 4 tbsp

Preparation:

– Marinate the mutton pieces with the items indicated. Set aside for an hour.
– To make the paste, heat 1.5 tbsp of refined oil in a pan and then add the fennel seeds, the whole garam masalas, black cardamom & whole black peppercorns. Give a mix and then add the sliced onion.
– Mix and fry on medium heat for around 3-4 mins till the onions are soft and slight brown.
– Now add the sliced tomatoes, mix well and continue to fry on medium heat for 2 mins till tomatoes are little soft.
– Set aside, allow it to cool & blend it into a smooth paste.

Process:

– Heat 4 tbsp refined oil in a pan/ pressure cooker and add the ginger garlic paste.
– Reduce heat and fry on low heat for 2 mins.
– Add the blended paste, mix well and fry on medium to low heat for around 4 mins. Make sure the colour doesn’t turn brown.
– Now add the marinated mutton, mix and fry it on high heat for around 4 mins.
– Reduce it to low heat and add the Kashmiri Chilli powder, Coriander powder and Cumin powder.
– Mix well and bhunno the mutton on medium heat for around 5 mins.
– Once the masala (spice mix) & mutton pieces are browned well and oil separates, add 1/4 tsp garam masala powder & 1/4 tsp salt (or to taste). Mix and simmer for a minute and then add 250 ml water. Give a mix.

– EITHER pressure cook the mutton for 4 whistles (on high heat till 1st whistle, then reduce heat to low and cook for 3 more whistles. Switch off heat and allow the pressure to release on its own.)
– OR continue cooking covered in a heavy bottom pan for another 45-60 mins till the mutton is tender. You can add more water as and when required.

– Once the above is done, add roasted & powdered Kasuri Methi (fenugreek leaves), mix well and simmer for another 3 mins.

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