Mutton Masala With English Subtitles
Main Ingredients
For Sautéing in Pressure Cooker
For Frying Onion (for paste)
For Masala Paste
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Mutton for Pressure Cooking
Wash 1 & 1/4 kg mutton thoroughly and set aside.
Sauté Spices in Pressure Cooker
Heat 4 tbsp coconut oil in a pressure cooker on high heat. Add 2 pieces cinnamon, 6-8 cardamom pods, 1 black cardamom, 2 bay leaves, and 8-10 black peppercorns. Roast lightly until fragrant.
Sauté Shallots and Ginger-Garlic Paste
Add 200g (approx. 25) chopped shallots to the cooker. on high heat for until translucent. Add 3 tbsp crushed ginger-garlic paste. for another on high heat until the raw smell disappears.
Add Dry Spices
Lower the flame. Add 4 tbsp Kashmiri chilli powder, 2 tbsp coriander powder, 1/2 tbsp turmeric powder, 3/4 tbsp garam masala, and 1 tsp pepper powder. Add 3 tbsp hot water to the spices and well until a thick paste forms.
Add Mutton and Salt
Gradually add the washed mutton pieces to the spice mixture, stirring continuously to coat the mutton evenly. Add salt to taste. Continue until the mutton turns light white.
Pressure Cook Mutton
Add 1 & 1/2 cup hot water, ensuring the mutton is submerged. Cover the pressure cooker and cook for 6 whistles.
Fry Onions for Masala Paste
While mutton is cooking, heat 4 tbsp coconut oil in a separate pan. Add 2 large sliced onions and deep fry until golden brown and crispy. Remove and set aside.
Prepare Masala Paste
In a mixer grinder, add 4 cut tomatoes, 12 cashew nuts, 1 tbsp coriander leaves, and 4 green chillies. Add the previously fried onions. Blend all ingredients into a fine, smooth paste.
Combine Mutton and Masala Paste
Once the pressure from the cooker is released, open the lid. Transfer the cooked mutton with its gravy into the pan where the onions were fried. Add the prepared masala paste to the mutton. Rinse the mixer jar with a little water and add that water to the pan. Mix everything well.
Simmer the Mutton Masala
Cover the pan and cook on medium heat for , stirring occasionally, until the oil separates and the gravy thickens.
Garnish and Serve
Garnish with fresh coriander leaves. Mix gently. Turn off the flame, cover the pan, and for before serving.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
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 Shallot?
- 1 small onion + 1 small garlic clove
- Sweet onion (1:1, milder)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
Variations
Simple ways to adapt this recipe.
- For a richer tasteCustomise
Add a tablespoon of ghee at the end.
- Can be served with rice
Biryani, fried rice, or various breads.
Helpful Tips
Small details that can improve the final result.
Your Notes
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