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A fiery and aromatic mutton curry from Nagpur, featuring tender mutton pieces and soft chickpea flour dumplings (patodi) simmered in a rich, spicy gravy. This Vidarbha specialty is a true feast for the senses, perfect for special occasions.
Marinate the Mutton
Prepare the Nagpuri Masala Paste
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A fiery and aromatic mutton curry from Nagpur, featuring tender mutton pieces and soft chickpea flour dumplings (patodi) simmered in a rich, spicy gravy. This Vidarbha specialty is a true feast for the senses, perfect for special occasions.
This maharashtrian recipe takes 135 minutes to prepare and yields 4 servings. At 772.93 calories per serving with 62.4g of protein, it's a advanced recipe perfect for lunch or dinner.
Prepare the Patodi (Dumplings)
Cook the Mutton Curry
Assemble and Serve
Replace mutton with 400g of paneer cubes or a mix of vegetables like potatoes, cauliflower, and peas. Add the paneer or vegetables after the masala is cooked and simmer until tender, skipping the pressure cooking step.
Substitute mutton with 750g of bone-in chicken. Reduce the pressure cooking time to 2-3 whistles or cook in an open pot for 20-25 minutes until the chicken is cooked through.
Reduce the Nagpuri kala masala to 1 tbsp and the spicy red chili powder to 0.5 tsp for a less fiery version of the curry.
Mutton provides high-quality protein that is essential for building and repairing tissues, muscle growth, and supporting overall body function.
As a red meat, mutton is a fantastic source of heme iron, which is easily absorbed by the body and plays a crucial role in preventing anemia and boosting energy levels.
The blend of spices like turmeric, ginger, garlic, and cloves used in the masala contains potent anti-inflammatory and antioxidant compounds that support immune health.
Nagpuri Kala Masala is a unique, dark, aromatic spice blend from the Vidarbha region of Maharashtra. It typically includes spices like black cardamom, star anise, and dagad phool (stone flower). If you can't find it, Goda Masala is the closest substitute, though the flavor profile will be slightly different.
Yes, you can cook it in a heavy-bottomed pot or Dutch oven. After searing the mutton and adding the water, cover the pot and simmer on low heat for 1.5 to 2 hours, or until the mutton is fork-tender. You may need to add more hot water during the process.
This can happen for a few reasons: the patodi mixture wasn't cooked long enough to set properly, you stirred too vigorously after adding them, or you simmered them for too long in the gravy. Add them gently to boiling gravy and simmer for only 2-3 minutes.
This is a rich and indulgent dish, best enjoyed on special occasions. It is high in protein and iron from the mutton, but also high in fat and calories due to the oil and coconut. To make it slightly healthier, you can use a leaner cut of mutton and reduce the amount of oil.
A single serving of Nagpuri Mutton Curry with Patodi Rassa contains approximately 650-750 calories. The exact number can vary based on the fat content of the mutton and the amount of oil used.