Mutton Curry in Pressure Cooker | स्वादिष्ट मटन करी | Easy Mutton Curry | आसान प्रेशर कुकर मटन करी
- 8 days ago
Dive into the rich and aromatic world of Indian cuisine with this one-pot mutton curry, a perfect blend of spices and flavors that promise to tantalize your taste buds. No marinating is needed, making it an ideal choice for a hearty family meal.
#ingredients :
1.5 kg mutton, cut into pieces
2 tbsp oil (for sautéing onions, ginger, and garlic)
1/2 cup oil (for cooking mutton)
1 cup onions, roughly chopped
1 tbsp ginger paste
1 tbsp garlic paste
1/3 cup dry coconut, grated
2 tbsp poppy seeds
1 tbsp Kashmiri red chili powder
1 tsp turmeric powder
1 tbsp Meat/Mutton masala powder
1 tsp garam masala powder
1 tbsp coriander (dhania) powder
Whole spices (2 bay leaves, 4-5 cloves, 2-3 green cardamoms, 1-inch cinnamon stick)
Salt, to taste
Water, as required
Fresh coriander leaves, for garnish
Fresh mint leaves, for garnish
Lemon wedges, to serve
Recipe:
1. Dry Roast Poppy Seeds: In a pressure cooker, dry roast 2 tbsp of poppy seeds until fragrant. Remove and blend into a fine paste with a little water. Set aside.
2. Roast coconut and whole spices: In the same cooker, heat 2 tablespoons of oil. Add dry coconut and whole spices. Sauté until they turn slightly brown. Remove, cool, and blend into a fine paste.
3. Sauté Onions with Ginger and Garlic: In the same cooker, add more oil if needed. Sauté chopped onions along with ginger and garlic paste until golden brown.
4. Blend the onion, coconut, and poppy seed mixture to a fine paste.
5. Prepare Mutton: In the cooker, heat 1/2 cup oil, add whole spices, and sauté. Add the mutton pieces, and cook on MEDIUM flame for 5 minutes.
6. Add Spices: Stir in turmeric, Kashmiri red chili powder, and coriander powder. Cook for another 5 minutes on high with the lid on (without locking the whistle).
7. Combine Pastes with Mutton: Add the onion, poppy seed, and coconut paste mixture to the mutton. Mix well.
8. Seasoning and Water: Stir in garam masala and chicken masala. Adjust the consistency by adding water as needed.
9. Pressure Cook: Cook until you hear 5 whistles, indicating the mutton is tender and the flavors are well blended.
10. Garnish and Serve: Garnish with fresh coriander and mint leaves. Serve hot with lemon wedges on the side.
Tips:
-Roasting: Roasting poppy seeds and coconut enhances the flavors of the curry.
-Blending: Make sure to blend the roasted ingredients into a fine paste for a smooth consistency.
-Cooking Mutton: Searing the mutton on high heat before adding spices helps in locking the flavors.
-Water Adjustment: Add water carefully to achieve your desired curry consistency.
-Serving Suggestion: This mutton curry pairs perfectly with rice or naan bread.
Dive into the heartwarming flavors of this exquisite mutton curry and let each spoonful take you on a journey through the essence of Indian culinary art.
Thank you for joining us on this flavorful journey at Brownies to Biryani. If you loved this recipe, don't forget to like, share, and subscribe for more delicious adventures.
#ingredients :
1.5 kg mutton, cut into pieces
2 tbsp oil (for sautéing onions, ginger, and garlic)
1/2 cup oil (for cooking mutton)
1 cup onions, roughly chopped
1 tbsp ginger paste
1 tbsp garlic paste
1/3 cup dry coconut, grated
2 tbsp poppy seeds
1 tbsp Kashmiri red chili powder
1 tsp turmeric powder
1 tbsp Meat/Mutton masala powder
1 tsp garam masala powder
1 tbsp coriander (dhania) powder
Whole spices (2 bay leaves, 4-5 cloves, 2-3 green cardamoms, 1-inch cinnamon stick)
Salt, to taste
Water, as required
Fresh coriander leaves, for garnish
Fresh mint leaves, for garnish
Lemon wedges, to serve
Recipe:
1. Dry Roast Poppy Seeds: In a pressure cooker, dry roast 2 tbsp of poppy seeds until fragrant. Remove and blend into a fine paste with a little water. Set aside.
2. Roast coconut and whole spices: In the same cooker, heat 2 tablespoons of oil. Add dry coconut and whole spices. Sauté until they turn slightly brown. Remove, cool, and blend into a fine paste.
3. Sauté Onions with Ginger and Garlic: In the same cooker, add more oil if needed. Sauté chopped onions along with ginger and garlic paste until golden brown.
4. Blend the onion, coconut, and poppy seed mixture to a fine paste.
5. Prepare Mutton: In the cooker, heat 1/2 cup oil, add whole spices, and sauté. Add the mutton pieces, and cook on MEDIUM flame for 5 minutes.
6. Add Spices: Stir in turmeric, Kashmiri red chili powder, and coriander powder. Cook for another 5 minutes on high with the lid on (without locking the whistle).
7. Combine Pastes with Mutton: Add the onion, poppy seed, and coconut paste mixture to the mutton. Mix well.
8. Seasoning and Water: Stir in garam masala and chicken masala. Adjust the consistency by adding water as needed.
9. Pressure Cook: Cook until you hear 5 whistles, indicating the mutton is tender and the flavors are well blended.
10. Garnish and Serve: Garnish with fresh coriander and mint leaves. Serve hot with lemon wedges on the side.
Tips:
-Roasting: Roasting poppy seeds and coconut enhances the flavors of the curry.
-Blending: Make sure to blend the roasted ingredients into a fine paste for a smooth consistency.
-Cooking Mutton: Searing the mutton on high heat before adding spices helps in locking the flavors.
-Water Adjustment: Add water carefully to achieve your desired curry consistency.
-Serving Suggestion: This mutton curry pairs perfectly with rice or naan bread.
Dive into the heartwarming flavors of this exquisite mutton curry and let each spoonful take you on a journey through the essence of Indian culinary art.
Thank you for joining us on this flavorful journey at Brownies to Biryani. If you loved this recipe, don't forget to like, share, and subscribe for more delicious adventures.