Mutton Kurma - Hotel Style
Summary
- This video demonstrates how to make a simple and easy hotel-style Mutton Kurma. It's a flavorful and creamy curry, perfect for pairing with rice, idli, dosa, chapati, and more. The recipe highlights the health benefits of mutton and provides tips for both beginners and bachelors.
All Ingredients - Main Ingredients
- Mutton 1/2 kg
- Onion 1 (medium, sliced)
- Green Chilli 2 (slit)
- Curry Leaves 1 sprig
- Coriander Leaves for garnish
- Fennel Seeds 1 tsp
- Black Cardamom 1
- Green Cardamom 2-3
- Cinnamon Stick 1 inch piece
- Bay Leaf 1
- Cloves 3-4
- Stone Flower (Kalpasi) small piece
- Turmeric Powder 1/2 tsp
- Coriander Powder 1 tbsp
- Red Chilli Powder 1 tbsp
- Garam Masala 1 tsp
- Roasted Cumin Powder 1/2 tsp
- Salt to taste
- Oil 2 tbsp
- Ghee 1 tbsp
- Water as required
All Ingredients - For Grinding (Paste 1)
- Ginger 1 inch piece
- Garlic 7 cloves
- Tomato 3 (medium, chopped)
- Cashews 2 tbsp
All Ingredients - For Grinding (Paste 2)
- Poppy Seeds 1 tbsp
- Coconut 2 tbsp (chopped)
- Dry Red Chilli (Kashmiri) 3
- Curd 3 tbsp
Tools You'll Need
- Pressure cooker
- Blender
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Sauté Onions and Whole Spices
Heat 2 tablespoons of oil in a pressure cooker. Add 1 sliced onion and until it turns translucent. Then add the whole spices: 1-inch cinnamon stick, 3-4 cloves, 1 black cardamom, 2-3 green cardamoms, 1 bay leaf, and a small piece of stone flower. for about until fragrant.
Step 2: Add Fennel Seeds, Curry Leaves, and Green Chillies
Add 1 teaspoon of fennel seeds and until they crackle. Then add 1 sprig of curry leaves and 2 slit green chillies. briefly.
Step 3: Cook Mutton with Ghee
Add 1/2 kg mutton pieces to the cooker. Mix well and until the mutton changes color. Then add 1 tablespoon of ghee and continue to the mutton for a few more minutes, ensuring it's well browned.
Step 4: Add Dry Spices
Add the dry spice powders: 1/2 teaspoon turmeric powder, 1 tablespoon red chilli powder, 1 tablespoon coriander powder, 1 teaspoon garam masala, 1/2 teaspoon roasted cumin powder, and salt to taste. Mix thoroughly until the mutton pieces are evenly coated with the spices.
Step 5: Add Water and Prepare First Paste
Add enough water to just cover the mutton pieces in the cooker. Mix well and bring the mixture to a boil. While the mutton is boiling, prepare the first grinding paste: In a blender, combine 1 inch ginger, 7 garlic cloves, 3 chopped tomatoes, and 2 tablespoons cashews. Blend to a smooth paste.
Step 6: Incorporate First Paste
Add the blended tomato-ginger-garlic-cashew paste to the pressure cooker with the mutton. Mix everything well.
Step 7: Prepare Second Paste
Prepare the second grinding paste: In the same blender, add 1 tablespoon poppy seeds, 2 tablespoons chopped coconut, and 3 dry red chillies (Kashmiri red chillies are recommended for color). Blend to a coarse mixture. Then, add 3 tablespoons of curd to this mixture and blend again until it forms a smooth paste.
Step 8: Add Second Paste and Adjust Consistency
Add the blended poppy seed-coconut-chilli-curd paste to the pressure cooker. Mix well. Check for salt and add more if needed. Add additional water to achieve your desired gravy consistency (thicker for chapati, thinner for idiyappam).
Step 9: Pressure Cook Mutton
Close the pressure cooker lid. Cook for 7 whistles on medium heat until the mutton is tender. If using chicken, cook for 3 whistles. Allow the pressure to release naturally before opening the cooker.
Step 10: Garnish and Serve
Once the pressure is released, open the cooker. Garnish the Mutton Kurma with fresh coriander leaves. Serve hot with rice, idli, dosa, chapati, poori, naan, parotta, or idiyappam.
Pro Tips
• Marinating mutton is optional but can enhance flavor.
• Adjust spice levels according to preference, especially for children.
• For a restaurant-style taste, roast mutton in ghee.
• Adjust water for desired gravy consistency (thicker for chapati, thinner for idiyappam).
Variations
• Can be made with chicken (cook for 3 whistles instead of 7).
• Can add potatoes, paneer, or cauliflower for a vegetarian version (using the same gravy base).
Similar RecipesYou might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Chicken Bhuna (Dry Chicken Curry)
Cuisine
Indian · North Indian
Prep + Cook Time
40 Minutes
Difficulty Level
Medium
Chicken Biryani – Indian Style
Cuisine
Indian · Mughlai
Prep + Cook Time
1 hr 50 min
Difficulty Level
Medium
Paneer Suji Snack / Paneer Starter
Cuisine
Indian · North Indian
Prep + Cook Time
20 Minutes
Difficulty Level
Easy
Vegetable Masala Bath - Pressure Cooker Meal
Cuisine
Indian · South Indian
Prep + Cook Time
30 Minutes
Difficulty Level
Easy
Creamy & Perfect Curd Rice
Cuisine
Indian · South Indian
Prep + Cook Time
25 Minutes
Difficulty Level
Comments
Sign in to leave a comment on this recipe.
Loading comments...