Saturday, September 25, 2010

Punjabi Mutton Curry


1kg mutton with bones
6 large tomatoes , pureed
3 potatoes , cubes
4 large onions , juliennes
2 tbspn fresh ginger-garlic paste
4-5 green chillies , paste
3 bay leaves
5-6 green cardamom
3 tspn garam masala
2 tspn coriander powder
1 tspn turmeric powder
1 tbspn kasuri methi (dried fenugreek leaves)
2tspn jeera powder (cumin powder)
1 tspn red chilli powder
Mustard oil (for cooking)
Salt to taste


Heat mustard oil in a kadhai . Then add bay leaves , green cardamom and jeera and saute for about a minute.Then goes in the onion juliennes and the ginger-garlic paste.Cook it , till the onions are golden brown in colour .Then add mutton and cover and cook till its half done.Then add the tomato puree,chilli paste,salt,turmeric powder,coriander powder,garam masala powder,red chilli powder and cook saute on high flame.Add potato cubes and crushed kasuri methi and mix well. Now cover and cook for about half an hour or till the mutton is completely done . Fresh beaten cream can be stirred in, for a smooth velvety texture Serve piping hot mutton gravy with naan or team it up with steamed basmati rice for pure indulgence enjoy.


Post a Comment