Punjabi Mutton Gravy Recipe | Punjabi Dhaba Style Mutton Curry | Spicy Mutton Curry Punjabi Style | Punjabi Mutton Curry | Dhaba Style Mutton Curry | Punjabi Mutton Curry Recipe 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 (Link to our Garam Masala Recipe: https://youtu.be/1trtejl8hwM) - Kasuri Methi powder (roasted & crushed)-3/4 tsp - Salt for seasoning- 1/4 tsp - Refined oil- 4 tbsp Preparation: - Marinate the mutton pieces with the items indicated. Set aside for an hour. - 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. - Mix and fry on medium heat for around 3-4 mins till the onions are soft and slight brown. - Now add the sliced tomatoes, mix well and continue to fry on medium heat for 2 mins till tomatoes are little soft. - Set aside, allow it to cool & blend it into a smooth paste. Process: - Heat 4 tbsp refined oil in a pan/ pressure cooker and add the ginger garlic paste. - Reduce heat and fry on low heat for 2 mins. - 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. - Now add the marinated mutton, mix and fry it on high heat for around 4 mins. - Reduce it to low heat and add the Kashmiri Chilli powder, Coriander powder and Cumin powder. - Mix well and bhunno the mutton on medium heat for around 5 mins. - 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. - 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.) - 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. - Once the above is done, add roasted & powdered Kasuri Methi (fenugreek leaves), mix well and simmer for another 3 mins. #punjabimuttongravy #dhabamuttoncurry #punjabimuttoncurry #muttoncurry #muttonmasala #muttongravy #spiceeats #spiceeatsrecipes #spiceeatsmutton