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

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We hope you got insight from reading it, now let’s go back to 30-minute restaurant style north indian mutton curry recipe. You can have 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. You need 1 kg Mutton
  2. Use 1 Tsp Whole Peppercorns
  3. Prepare 3 Cup Red Onions, chopped
  4. Take 3 Green chilli, slit lengthwise
  5. Provide 2 Sprigs Curry Leaf
  6. You need 1 1/2 Tablespoon Ginger, grated
  7. Get 1 1/2 Tablespoon Garlic, grated
  8. You need 1 Tablespoon White Vinegar
  9. Take 1 Tomato, diced
  10. Take 1 Potato, diced
  11. Get 1/2 Tsp Turmeric powder
  12. Prepare To Roast Spices:
  13. Get 5 Tsp Red Kashmiri chilli powder
  14. You need 4 Tsp Coriander powder
  15. Take 1/4 Tsp Fennel powder
  16. Provide 1/2 Tsp Cumin powder
  17. Get 1 Tsp Garam Masala
  18. Get 1 1/2 Tsp Pepper powder
  19. You need For Tadka/Seasoning:
  20. Provide 3 Shallot, finely sliced
  21. You need 2 Sprigs Curry Leaves
  22. Prepare 1/8 Tsp Roasted Fenugreek powder(Uluva podi)
  23. Provide to Taste Salt
  24. You need 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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