Mutton Masala Bhuna
Summary
- This video showcases the preparation of a delicious Mutton Masala Bhuna, a rich and spicy Indian mutton dish. Tender mutton pieces are pressure-cooked with onions and tomatoes, then slow-roasted with a vibrant green paste and aromatic powdered spices to create a thick, flavorful gravy, served with fluffy basmati rice.
All Ingredients - Main Ingredients
- Mutton 500 g
- Onions 2 large, chopped
- Tomatoes 1 large, chopped
- Ginger-Garlic Paste 2 tbsp
- Water as needed
- Basmati Rice 1 glass
- Salt to taste
- Oil 4-5 tbsp
All Ingredients - For Green Paste
- Green Chilies 10-12
- Coriander Leaves 1 bunch
- Curd (Dahi) 2-3 tbsp
All Ingredients - Powdered Spices
- Coriander Powder 1.5 tbsp
- Cumin Powder 1 tsp
- Garam Masala Powder 1 tsp
- Turmeric Powder 0.5 tsp
- Red Chili Powder 1.5 tbsp
All Ingredients - Whole Spices for Tempering
- Bay Leaves 2-3
- Cinnamon Stick 1 inch
- Green Cardamom 2-3
- Cloves 4-5
- Black Peppercorns few
- Curry Leaves few
All Ingredients - For Garnish
- Coriander Leaves chopped, as needed
- Green Chilies 3, slit
Tools You'll Need
- Pressure cooker
- Pot
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 Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Pressure Cook Mutton
Add mutton pieces to a pressure cooker. Add chopped onions, chopped tomatoes, and ginger-garlic paste. Pour in enough water to cover the mutton. Close the pressure cooker lid and cook for 3-4 whistles until the mutton is tender.
Step 2: Prepare Green Paste
In a grinder, combine green chilies, coriander leaves, and curd. Grind to a smooth paste. Set aside.
Step 3: Prepare Powdered Spices
Measure out coriander powder, cumin powder, garam masala powder, turmeric powder, and red chili powder on a plate. Set aside.
Step 4: Cook Basmati Rice
Wash the basmati rice. In a separate pot, add water, salt, a cinnamon stick, and a bay leaf. Bring to a boil, then add the washed rice. Cook until the rice is almost done, then cover and let it on low heat to .
Step 5: Temper and Fry Onions for Gravy
Heat oil in a separate cooking pot. Add all the whole spices (bay leaves, cinnamon, cardamom, cloves, black peppercorns, curry leaves). Once fragrant, add the sliced onions and fry until they turn light brown. Do not over-brown or burn them.
Step 6: Add Mutton and Spices to Gravy
Add the pressure-cooked mutton to the pot with the fried onions and whole spices. Mix well. Add the prepared green paste and all the powdered spices (coriander, cumin, garam masala, turmeric, red chili). Mix thoroughly.
Step 7: Roast the Mutton Masala
Add salt to taste. Mix everything well and roast the mutton masala on medium heat for about , stirring continuously until the oil separates and the spices are well-cooked. Add a small amount of water (about half a glass) to achieve the desired gravy consistency. Let it for on low flame for the flavors to meld.
Step 8: Garnish and Serve
Garnish the Mutton Masala Bhuna with fresh chopped coriander leaves and slit green chilies. Garnish the cooked basmati rice with chopped coriander leaves. Serve hot.
Pro Tips
• Use ready-made chapatis to save time, especially during hot weather.
• Adjust the quantity of green chilies and red chili powder according to your spice preference.
• Ensure the mutton is tender after pressure cooking before adding it to the gravy for final roasting.
• Cook the gravy on a slow flame after adding all spices to allow flavors to meld and prevent burning.
Variations
• For a thicker gravy, cook longer until most of the liquid evaporates.
• For a milder flavor, reduce the amount of green chilies and red chili powder.
Similar RecipesYou might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Special Egg Rice
Cuisine
Indian · Indo-Chinese
Prep + Cook Time
30 Minutes
Difficulty Level
Easy
Mutton Gravy - Quick & Easy Style
Cuisine
Indian · South Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Easy
Simple Chicken Gravy
Cuisine
Indian · South Indian
Prep + Cook Time
55 Minutes
Difficulty Level
Easy
Spicy Chicken Roast - South Indian Style
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr 20 min
Difficulty Level
Medium
Egg Curry and Bitter Gourd Fry - Bengali Style
Cuisine
Indian · Bengali
Prep + Cook Time
50 Minutes
Difficulty Level
Comments
Sign in to leave a comment on this recipe.
Loading comments...