Punjabi Mutton Curry

Ingredients for Punjabi Mutton Gravy Recipe:

For marination:

  • Mutton with bones- 500 gms
  • Salt- 1 tsp
  • Turmeric powder- 1/4 tsp
  • Red Chilli powder- 2 tsp
  • Whisked curd/yogurt- 100 gms

For paste, to be fried in oil and blended:

  • Fennel seeds- 1 tsp
  • Green cardamom- 5
  • Cloves- 5
  • Cinnamon- 2 small pieces
  • Black cardamom- 1
  • Black peppercorns- 10
  • Onions sliced- 2 medium (150 gms)
  • Tomato sliced- 2 medium
  • Oil- 1.5 tbsp
  • Ginger garlic paste- 2 tsp
  • Kashmiri Chilli powder- 1 tsp
  • Coriander powder- 2 tsp
  • Cumin powder- 1 tsp
  • Garam masala powder- 1/4 tsp
  • Kasuri Methi powder (roasted & crushed)-3/4 tsp
  • Salt for seasoning- 1/4 tsp
  • Refined oil- 4 tbsp


  1. Marinate the mutton pieces with the items indicated. Set aside for an hour.
  2. To make the paste, heat 1.5 tbsp of refined oil in a pan and then add the fennel seeds, the whole garam masalas, black cardamom & whole black peppercorns. Give a mix and then add the sliced onion.
  3. Mix and fry on medium heat for around 3-4 mins till the onions are soft and slight brown.
  4. Now add the sliced tomatoes, mix well and continue to fry on medium heat for 2 mins till tomatoes are little soft.
  5. Set aside, allow it to cool & blend it into a smooth paste.


  1. Heat 4 tbsp refined oil in a pan/ pressure cooker and add the ginger garlic paste.
  2. Reduce heat and fry on low heat for 2 mins.
  3. Add the blended paste, mix well and fry on medium to low heat for around 4 mins. Make sure the colour doesn’t turn brown.
  4. Now add the marinated mutton, mix and fry it on high heat for around 4 mins.
  5. Reduce it to low heat and add the Kashmiri Chilli powder, Coriander powder and Cumin powder.
  6. Mix well and “bhuno” the mutton on medium heat for around 5 mins.
  7. Once the masala (spice mix) & mutton pieces are browned well and oil separates, add 1/4 tsp garam masala powder & 1/4 tsp salt (or to taste). Mix and simmer for a minute and then add 250 ml water. Give a mix.
  8. EITHER pressure cook the mutton for 4 whistles (on high heat till 1st whistle, then reduce heat to low and cook for 3 more whistles. Switch off heat and allow the pressure to release on its own.)
  9. OR continue cooking covered in a heavy bottom pan for another 45-60 mins till the mutton is tender. You can add more water as and when required.
  10. Once the above is done, add roasted & powdered Kasuri Methi (fenugreek leaves), mix well and simmer for another 3 mins.

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