- Submitted by Dahlia
(Punjabi Mutton Curry, North Indian Highway Mutton Curry, Desi Dhaba Mutton)
Dhabas are not new to us as we all must have gone to one. These days dhabas are used to describe any restaurant serving North Indian food. It was only after I went to North India, I could enjoy the true dhaba experience. Dhabas are roadside shacks ususlly found in highways, petrol stations and outskirts of cities. It was started mainly for truck drivers and long distance travellers. Most of these are Punjabi dhabas while dhabas are seen in other North Indian states too, In the last few decades, dhabas have become a favorite place to hang out for everyone.
Food served in dhabas are very rustic and the ambienece is quite homely. No fancy lighting or seating is seen but charpais (cots) are used. Food is served in brass plates and water, lassi or chai is served in tall brass glasses. The food is known to be spicy and full of flavor. Some of the classic dhaba food includes dal makhani, lassi, sarson ka saag, tandoori items, paratas, chole bature, rumali roti, kadai paneer, murg makhani and the list goes on. People often end of licking their fingers after eating the delicious dhaba food.
Well today I am here to share one of the Dhaba Style Mutton Curry. The curry is made up of fresh spices, onions and yogurt. It goes well with jeera pulav or any Punjabi parata or roti varieties. Dhaba food has to be made with pure mustard oil or desi ghee to get the authentic taste. Try this mutton curry today and share your comments.
Recipe for Dhaba Mutton Curry
Preparation Time : 15 minutes
Cooking Time : 30 minutes
Serves : 4
- Mutton with bones - 3/4 kg (Three quarters of a kg)
- Onions - 5 (chopped)
- Ginger - 2" piece
- Garlic - 15 cloves
- Green Chilies - 3 (sliced)
- Tomato - 2 (pureed)
- Yogurt - 3/4 cup
- Turmeric 1/2 tsp
- Red Chili Powder - 1 tsp
- Kashmiri Chili Powder - 2 tsp
- Garam Masala - 1 tsp
- Black Peppercorns - 1/2 tsp
- Cumin Seeds - 2 tsp + 1 tsp
- Coriander Seeds - 3 tsp (or Coriander Powder - 2 tsp)
- Kasoori Methi - 1 tsp
- Coriander leaves - 1/4 cup (finely chopped)
- Mustard Oil or ghee - 6 tbsp
- Salt - to taste (about 1 tsp)
- Whole spices - 1 bay leaf, 1 black cardamom, 1" piece cinnamon sticks, 3 cloves
- Dry Red Chillies - 2
- Water - 1 cup
- Chop the onions and green chilies. Puree the tomatoes.
- Grind together the cumin seeds, cloves, cumin seeds, coriander seeds, garlic cloves, ginger and peppercorns with little water.
- Wash the mutton nicely. Marinate it with yogurt, turmeric powder and salt.
- Heat mustard oil in a pan or pressure cooker. Ghee can also be used instead. Add bay leaf, black cardamom, cinnamon stick and cumin seeds.
- Add the chopped onion and green chilies. Fry until it turns golden brown in color.
- Add turmeric powder, red chili powder and kashmiri powder. Fry for just a minute.
- Add the marinated mutton, pureed tomato and the ground paste. Fry for couple of minutes to mix everything,
- Cover and cook for 5 minutes till most of the moisture dries up.
- Add about 1 cup of water and required salt. Also add the garam masala, kasoori methi and half of the chopped coriander leaves.
- Cover the cooker and cook for 2 whistles on medium flame.
- Let the pressure come down naturally. Open the cooker and garnish with coriander leaves. Tasty mutton curry is ready to serve.
Detailed Steps to make Dhaba Mutton Curry
Wash the mutton pieces and marinate it with yogurt, turmeric powder and salt.
Take cumin seeds, cloves, cumin seeds, coriander seeds, garlic cloves, ginger and peppercorns in a mixie jar. Blend it using little water.
Take a pressure cooker and add mustard oil or ghee. After it gets heated up, add bay leaf, black cardamom, cinnamon stick and cumin seeds.
Add the chopped onions and slit green chilies.
Fry until golden brown. Add turmeric powder, red chili powder and kashmiri powder and fry for a minute.
Add the marinated mutton along with pureed tomato and the ground paste. Cover and cook for 5 minutes till most of the moisture dries up.
Add about 1 cup of water and required salt. Also add the garam masala, kasoori methi and half of the chopped coriander leaves. Bring to a boil.
Cover the cooker and cook for 2 whistles on medium flame.
Let the pressure come down naturally. Open the cooker and garnish with coriander leaves. Tasty mutton curry is ready to serve.
- If you want additional gravy, add 1/2 cup extra water than what is mentioned above. It tastes best with thick gravy so I don't add much water.
- After opeing the cooker, if you want to thicken the curry, cook it open for 3-4 minutes.
Serving Dhaba Mutton Curry
- This curry tastes great with some soft rotis, paratas, pulao varieties or aromatic basmati rice.
More Mutton Recipes