Step-by-Step Guide to Prepare Perfect 30-minute Restaurant Style North Indian Mutton Curry

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, 30-minute restaurant style north indian mutton curry. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

30-minute Restaurant Style North Indian Mutton Curry is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. 30-minute Restaurant Style North Indian Mutton Curry is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first 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 that.

The ingredients needed to make 30-minute Restaurant Style North Indian Mutton Curry:

1. Take 1 kg Mutton
2. Prepare 1 Tsp Whole Peppercorns
3. Make ready 3 Cup Red Onions, chopped
4. Take 3 Green chilli, slit lengthwise
5. Take 2 Sprigs Curry Leaf
6. Make ready 1 1/2 Tablespoon Ginger, grated
7. Get 1 1/2 Tablespoon Garlic, grated
8. Prepare 1 Tablespoon White Vinegar
9. Make ready 1 Tomato, diced
10. Make ready 1 Potato, diced
11. Prepare 1/2 Tsp Turmeric powder
12. Make ready To Roast Spices:
13. Get 5 Tsp Red Kashmiri chilli powder
14. Get 4 Tsp Coriander powder
15. Take 1/4 Tsp Fennel powder
16. Get 1/2 Tsp Cumin powder
17. Get 1 Tsp Garam Masala
18. Get 1 1/2 Tsp Pepper powder
19. Get For Tadka/Seasoning:
20. Make ready 3 Shallot, finely sliced
21. Prepare 2 Sprigs Curry Leaves
22. Get 1/8 Tsp Roasted Fenugreek powder(Uluva podi)
23. Get to Taste Salt
24. Prepare as needed Coconut oil

Instructions 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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