30-minute Restaurant Style North Indian Mutton Curry.
Hey everyone, it is me, Dave, welcome to our recipe page. Today, we're going to prepare a distinctive dish, 30-minute restaurant style north indian mutton curry. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
30-minute Restaurant Style North Indian Mutton Curry is one of the most popular of current trending foods on earth. It's easy, it is quick, it tastes delicious. It is enjoyed by millions every day. 30-minute Restaurant Style North Indian Mutton Curry is something that I have loved my entire life. They're fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have 30-minute restaurant style north indian mutton curry using 24 ingredients and 3 steps. Here is how you can achieve it.
Ingredients requirements - 30-minute Restaurant Style North Indian Mutton Curry:
- Give 1 kg - Mutton.
- Give 1 Tsp Whole Peppercorns.
- You need 3 Cup - Red Onions, chopped.
- Provide 3 - Green chilli, slit lengthwise.
- Provide 2 Sprigs - Curry Leaf.
- Provide 1 1/2 Tablespoon - Ginger, grated.
- Prepare 1 1/2 Tablespoon of Garlic, grated.
- Prepare 1 Tablespoon of White Vinegar.
- Need 1 of Tomato, diced.
- Require 1 of Potato, diced.
- You need 1/2 Tsp for Turmeric powder.
- You need - To Roast Spices:.
- Need 5 Tsp Red Kashmiri chilli powder.
- You need 4 Tsp of Coriander powder.
- You need 1/4 Tsp Fennel powder.
- Give 1/2 Tsp - Cumin powder.
- Require 1 Tsp of Garam Masala.
- You need 1 1/2 Tsp Pepper powder.
- Need of For Tadka/Seasoning:.
- Require 3 for Shallot, finely sliced.
- Prepare 2 Sprigs of Curry Leaves.
- Require 1/8 Tsp for Roasted Fenugreek powder(Uluva podi).
- Prepare to Taste for Salt.
- Need as needed of Coconut oil.
30-minute Restaurant Style North Indian Mutton Curry instructions:
- 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..
- 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..
- 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..
So that is going to wrap this up for this special food 30-minute restaurant style north indian mutton curry recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
