Loading...
Tender, fall-off-the-bone mutton cooked in a rich, aromatic gravy of caramelized onions, tomatoes, and classic Punjabi spices. A hearty and satisfying main course, perfect with fresh rotis or steamed rice.
For 4 servings
Sear the Mutton
Prepare the Masala Base (Bhuno)
Perfectly fluffy, long-grained basmati rice with a beautiful aroma. This simple, foolproof recipe is the heart of any Punjabi meal, ready to soak up rich curries and dals.
A hearty and flavorful Punjabi curry made with red kidney beans simmered in a rich, aromatic tomato and onion gravy. This classic comfort food is best enjoyed with steamed rice, making it a beloved staple in North Indian homes.
A rich and tangy Punjabi chicken curry with a luscious, spiced gravy. Tender chicken pieces are simmered in a fragrant blend of onions, tomatoes, yogurt, and cream. Perfect with naan or roti.
A unique and robust Punjabi chicken curry where tender chicken pieces are simmered in a thick, spicy gravy made from chicken mince. This rich and flavorful dish is a true delight for meat lovers, perfect with naan or roti.
Tender, fall-off-the-bone mutton cooked in a rich, aromatic gravy of caramelized onions, tomatoes, and classic Punjabi spices. A hearty and satisfying main course, perfect with fresh rotis or steamed rice.
This punjabi recipe takes 100 minutes to prepare and yields 4 servings. At 481.79 calories per serving with 54.61g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gravy
Pressure Cook the Mutton
Finish and Serve
If you don't have a pressure cooker, use a heavy-bottomed Dutch oven. After step 4, cover the pot and simmer on low heat for 1.5 to 2 hours, or until the mutton is tender, stirring occasionally.
For extra heat, add 2-3 slit green chilies along with the ginger-garlic paste. You can also increase the amount of red chili powder.
For a creamier, restaurant-style finish, stir in 2 tablespoons of fresh cream or a paste of 10-12 soaked cashews at the end of cooking. Simmer for 5 more minutes.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron and Vitamin B12, which are crucial for preventing anemia, maintaining healthy red blood cells, and boosting energy levels.
The curry is packed with spices like turmeric, ginger, garlic, and cloves, which are known for their anti-inflammatory, antioxidant, and antimicrobial properties that support a healthy immune system.
One serving of this Punjabi Mutton Curry contains approximately 650-750 calories, depending on the fat content of the mutton. It is a rich and calorie-dense dish, best enjoyed as part of a balanced meal.
While it is high in protein, iron, and Vitamin B12 from the mutton, it is also high in saturated fat and calories due to the red meat and ghee. It can be enjoyed in moderation as part of a healthy diet. To make it lighter, you can trim excess fat from the mutton and reduce the amount of ghee.
Yes, you can substitute mutton with bone-in chicken. The process remains the same, but you will need to significantly reduce the pressure cooking time to about 10-12 minutes (or 2 whistles).
If the gravy is too watery after pressure cooking, simply simmer it uncovered on medium heat for 5-10 minutes. The gravy will reduce and thicken to your desired consistency.
Yogurt can curdle or split if added to a very hot base or if it's not whisked properly. To prevent this, always lower the heat to a minimum, whisk the yogurt until smooth, and add it gradually while stirring continuously.