Dhaba Style Mutton Curry In Pressure Cooker | Punjabi Dhaba Style Mutton Curry

Dhaba Style Mutton Curry In Pressure Cooker | Punjabi Dhaba Style Mutton Curry | Mutton Curry Dhaba Style | Mutton Curry in Pressure Cooker | Mutton Gravy Recipe | Mutton Masala Curry


Ingredients for Dhaba Style Mutton Curry:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Mutton - 1 kg (curry cut with fat and bones)

Ginger-Garlic-Chilli Paste: (lightly crushed)
- Ginger,2 inch piece-4 tsp
- Garlic cloves- 12-14
- Green chillies- 4

For Marination
- Turmeric powder- 1 tsp
- Red Chilli Powder- 2 tsp
- Kashmiri Chilli Powder- 2 tsp
- Coriander Powder- 4 tsp
- Cumin Powder- 1 tsp
- Black pepper powder- 1 tsp
- Green cardamom- 6
- Black Cardamom- 4 small
- Cloves-6-8
- Cinnamon- 3 pieces
- Salt - 2 tsp
- Ginger-Garlic-Chilli paste- 6 tsp (made earlier)
- Onions, sliced- 300 gms (3 large onions)
- Curd, whisked- 400 ml
- Mustard oil- 2 tbsp
- Kasoori Methi, roasted & powdered- 2 tsp

Tempering:
- Coriander Seeds- 2 tsp

For cooking:
- Ghee (clarified butter) - 3-4 tbsp
- Fried onions, crushed- 2 medium onions

Preparation:

- Slice 3 large onions (about 300 gms) to be used for marination.
- To make the paste, peel and chop a 2” piece ginger.
- Also peel the garlic cloves and cut the green chillies. Add these to a grinder and coarse grind to a paste.
- Dry roast the Kasuri Methi (Dried Fenugreek Leaves) in a pan. Remove into a bowl and crush it with your hand once cooled.
- Whisk the curd till creamy and set aside.
- Now take a big bowl, add the mutton pieces and all the other items for the marinade.
- Mix well and set aside to marinate for one hour on room temperature.
- Now slice 2 medium onions and fry in oil till golden brown. Crush it with your hand or coarse grind it to a rough powder.

Process:

- Heat ghee and add the whole coriander seeds. Give a stir and add the marinated mutton, mix and cook on high heat for 5 mins.
- Now reduce heat to low and cook covered on low heat for 10 mins. Remove lid, give a mix and place the cover again. Cook covered on low heat for another 10 mins.
- Again remove lid, add the crushed onion and mix & simmer on low heat for another 2 mins.
- Next add 300 ml water, give a mix and pressure cook till 4-5 whistles. (on high heat till 1st whistle and then on low for 3-4 whistles. This should take around 15-18 mins)
- Allow the pressure to release and remove lid.
- Check whether meat is tender and gravy is the right consistency.
- Simmer for around 2 mins on low heat and serve hot.








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