look inside for the detailed recipe and video.Hotelwala mutton curry or Hotel-style mutton curry is a flavourful mutton curry with soft and succulent mutton pieces. This mutton curry is a blend of slowly cooked onions and mutton with tomato and spices paste. Assorted Indian spices blended with tomato and curd and mixed to the gravy, adding an unbeatable depth of flavour to the curry as the ingredients simmer together. This curry has a perfect balance of savoury and aromatic spices. Kasturi methi adds a subtle flavour to the curry. This curry is not very spicy and is cooked with curd, which gives the curry a rich texture. Try this delicious mutton curry at home and serve it with steamed rice, whole wheat roti or paratha and salad by the side.
Utensil and Tools
- Philips Induction Cook Top
- Prestige Clip On Aluminium Pressure Cooker with Glass Lid
- SiliconSpatula
- Wonderchef Nutri Blend
- Bulfyss Large Natural Bamboo Wood Chopping Cutting Board
Ingredients
- 500 gm Mutton
- 2 medium Onion
- 1 medium Tomato
- 1 inch Ginger
- 3 Garlic Cloves
- 2 Green Chilli
- 1 tbsp Curd (yoghurt)
- ¾ tsp Turmeric Powder
- 1 tsp Coriander Powder (heaped)
- ¾ tsp Cumin Powder
- ¾ tsp Meat Masala Powder
- ¾ tsp Kashmiri Chilli Powder
- 4 tbsp Oil
- 1 Bay Leaf
- ¼ tsp Hing (Asafoetida)
- 1 tsp Kasuri Methi
- ½ cup Water
- Salt to taste
Video
Instructions
- Clean and peel the onions, ginger and garlic. Finely chop the onions. Roughly cut the ginger, garlic, green chilli and tomato.
- Transfer the tomato, ginger, garlic, green chilli to a grinder. Add turmeric powder, coriander powder, cumin powder, Kashmiri chilli powder, meat masala powder, curd and salt and grind it to a smooth fine paste.
- Transfer it to a bowl and add ¼ cup of water. Mix it well and keep it aside.
- Heat oil in a pressure cooker on medium heat. Add bay leaf and hing to the oil.
- Add finely chopped onion to the oil and stir it well. Cover and cook it on a low-medium flame for 8-10 minutes until soft and translucent. Do not let it brown.
- Add mutton pieces and stir it well. Cover and cook it on a medium-high flame for 8-10 minutes.
- Now lower the flame and keep stirring at short intervals. Cover and cook the mutton for another 10 minutes on low-medium flame.
- Add tomato and spices mixture to the mutton and mix it well. Slowly cook the mutton covered and stir it in short intervals.
- Cook it for 20-25 minutes on a low flame until the mutton becomes soft and tender and the raw smell of spices goes away, and the oil starts releasing from the sides of the mutton and spice mixture.
- Add kasuri methi and ½ cup of water. Mix it well. Close the lid of the pressure cooker and turn the flame to high. Wait for one whistle on a high flame, then turn off the flame.
- Let the pressure drop down naturally, then open the lid of the pressure cooker. Adjust the seasoning and consistency of the curry.
- Hotelwal mutton curry is ready to serve.
Nutrition
Calories: 338kcalCarbohydrates: 10gProtein: 27gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 82mgSodium: 171mgPotassium: 563mgFiber: 3gSugar: 4gVitamin A: 380IUVitamin C: 12mgCalcium: 48mgIron: 3mg
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