{"id":2188,"date":"2020-05-28T06:10:49","date_gmt":"2020-05-28T06:10:49","guid":{"rendered":"http:\/\/desertfoodfeed.com\/?p=2188"},"modified":"2022-07-12T17:58:26","modified_gmt":"2022-07-12T13:58:26","slug":"punjabi-mutton-curry","status":"publish","type":"post","link":"https:\/\/desertfoodfeed.com\/ta\/punjabi-mutton-curry\/","title":{"rendered":"Punjabi Mutton Curry | Easy | Tasty"},"content":{"rendered":"\n

Punjabi Mutton Curry in Pressure Cooker | Easy | Tasty | Punjabi Mutton Curry<\/em> is a succulent dish that has tender meat and goes well with all Indian breads such as tandoori roti, butter roti, chapathi and rice.<\/p>\n\n\n\n

How to make mutton curry?<\/h2>\n\n\n\n

There are various ways and methods based on region & people. Cooking mutton takes a whole lot of time. So all prefer cooking mutton in a cooker. Here we are going to see a mutton curry from Punjabi cuisine in pressure cooker. <\/p>\n\n\n\n

This recipe is an easy method of preparation. <\/p>\n\n\n\n

Ever wondered how mutton served in some restaurants are so tender & succulent.? <\/p>\n\n\n\n

Here I m going to use thick curd instead of coconut paste. This curd tenders meat. I m not going to use tomatoes also. If you do not prefer curd you can use coconut paste instead. <\/p>\n\n\n\n

How to make good mutton curry? It depends on the choice of meat too. Choose fresh & tender cuts. To yield delicious gravy prefer bone-in mutton pieces.<\/p>\n\n\n

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Punjabi Mutton Curry in Pressure Cooker | Easy | Tasty<\/h2>Course: Mutton, Non Veg<\/mark><\/span>Cuisine: Indian, Punjabi<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

5<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

25<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

35<\/p>minutes<\/span><\/div><\/div><\/div>

Punjabi Mutton Curry in Pressure Cooker | Easy | Tasty | Mutton Curry<\/em>\u00a0is a succulent dish that has tender meat and goes well with all Indian breads such as tandoori roti, butter roti, chapathi and rice.<\/p>

Ingredients<\/h3>
  • <\/span>

    1\/2kg bone-in mutton pieces<\/span><\/p><\/li>

  • <\/span>

    1tbsp oil<\/span><\/p><\/li>

  • <\/span>

    1bay leaf<\/span><\/p><\/li>

  • <\/span>

    2nos cardamon pods<\/span><\/p><\/li>

  • <\/span>

    2nos cloves<\/span><\/p><\/li>

  • <\/span>

    1inch cinnamon stick<\/span><\/p><\/li>

  • <\/span>

    1\/4tsp fennel seeds<\/span><\/p><\/li>

  • <\/span>

    2 medium sized onions thinly sliced<\/span><\/p><\/li>

  • <\/span>

    5 to 8 shallots crushed<\/span><\/p><\/li>

  • <\/span>

    4 to 5 pieces of cube sized potatoes(optional)<\/span><\/p><\/li>

  • <\/span>

    2tsp ginger garlic paste<\/span><\/p><\/li>

  • <\/span>

    1\/4cup+1cup water<\/span><\/p><\/li>

  • <\/span>

    1\/4tsp turmeric powder<\/span><\/p><\/li>

  • <\/span>

    2tsp chilly powder<\/span><\/p><\/li>

  • <\/span>

    2tsp corriander powder<\/span><\/p><\/li>

  • <\/span>

    3\/4tsp cumin powder<\/span><\/p><\/li>

  • <\/span>

    1\/2tsp garam masala<\/span><\/p><\/li>

  • <\/span>

    1\/4tsp fennel powder<\/span><\/p><\/li>

  • <\/span>

    1\/4cup thick curd<\/span><\/p><\/li>

  • <\/span>

    fresh curry leaves & corriander leaves<\/span><\/p><\/li>

  • <\/span>

    salt to taste<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Heat 1tbsp oil in a pressure cooker & crackle all whole spices. (cinnamon, cardamon, cloves, bay leaf, fennel seeds )\"\"<\/li>
    • Now add in thinly sliced onions & crushed shallots. Saute till it turns to golden brown color. Add fresh curry leaves.\"\"<\/li>
    • Add in 2tsp ginger garlic paste, & saute till raw smell goes.\"\"<\/li>
    • Now it is time to add spice powders 1\/4tsp turmeric, 2tsp chilly & corriander powder, & 1\/2tsp cumin powder. Fry masala for 1min.\"\"<\/li>
    • Add 1\/4 cup water & let the masalas be cooked for 2 to 3 min.<\/li>
    • Now add in the mutton pieces, potato pieces & mix well. Make sure masalas are covered over all mutton pieces.\"\"<\/li>
    • Now check for seasoning. Add 1\/4cup thick curd, followed by 1\/2tsp garam masala & 1\/4tsp fennel powder.\"\"<\/li>
    • Mix well & add 1 cup water. Bring it to boil & now put on the lid & pressure cook in high flame for 1 whistle & 10 mintutes in low flame.\"\"<\/li>
    • Wait for the pressure to be released. Our pressure cooker Punjabi mutton gravy is looking so nice.\"\"<\/li>
    • Let us serve it with rice or rotis.\"\"<\/li><\/ul><\/div>

      Recipe Video<\/h3>