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Aloo Mutton Curry

Ingredients for Aloo Mutton Curry:

  • Mutton, with bones- 500 gms
  • Onion, sliced- 2 small (total 100 gms)
  • Fried onions crushed- 1 medium onion
  • Ginger garlic paste- 2.5 tsp
  • Tomatoes, chopped- 2 small (total 100 gms)
  • Potatoes peeled and halved- 4 medium
  • Green chillies, slit- 2
  • Curd/yogurt, whisked- 2 tbsp

Whole garam masala/spices for tempering:

  • Cumin seeds/Jeera- 1/2 tsp
  • Green cardamom- 4
  • Cloves- 4
  • Cinnamon- 1 inch piece
  • Black cardamom- 1
  • Black peppercorns- 10-15
  • Bay leaf-2

Other Ingredients:

  • Turmeric powder- 1/2 tsp
  • Red Chilli powder- 1.5 tsp
  • Coriander powder- 3.5 tsp
  • Garam masala powder- 1/2 tsp
  • Salt – 1 tsp + 1/4 tsp seasoning at the end
  • Oil- 3 tbsp

Preparation:

  • Slice a medium sized onion and fry it till golden. Remove from oil & allow it to cool. Crush it with your hands or rough grind it in a blender/grinder.
  • Also slice 2 small onions and set aside.
  • Chop 2 tomatoes, peel and halve 4 medium sized potatoes. Keep in a bowl of water to prevent it from turning brown.
  • Slit 2 green chillies.

Process:

  1. Heat oil in a kadai or pan and add the whole spices.
  2. Give a stir and add the sliced onions.
  3. Fry the onions for 5-6 mins on medium heat till they are translucent.
  4. Now add the mutton and fry it for 2 minutes on medium heat.
  5. Add the ginger garlic paste, mix it well to coat the mutton and fry for 3-4 mins on medium heat.
  6. Add all the spice powders (other than garam masala powder) and 1 tsp salt. Mix well and bhunno/ fry on medium to low heat for 10-12 mins.
  7. Now add chopped tomatoes, mix and fry on low heat until tomatoes are soft and mushy. This should take around 6-7 mins.
  8. Add the whisked curd/yogurt, crushed onions & green chillies and mix well. Continue to cook on low heat for 5 mins till oil separates.
  9. Now add the potato halves, mix and fry for 2 mins.
  10. Add 200 ml water, mix and add 1/2 tsp garam masala powder.
  11. Transfer to a pressure cooker and add more water to cover the meat and potatoes.
  12. Close the lid and cook till 3 whistles (on high heat till 1st whistle and turn it to low heat after 1st whistle).
  13. Serve with rice or roti

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