Easiest Way to Make Speedy 30-minute Restaurant Style North Indian Mutton Curry

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, 30-minute restaurant style north indian mutton curry. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

30-minute Restaurant Style North Indian Mutton Curry is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. 30-minute Restaurant Style North Indian Mutton Curry is something that I’ve loved my whole life. They’re nice and they look fantastic.

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