Mutton Aloo Jhola Recipe

Cooking Directions

• STEP 1.Marinate the mutton with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
• STEP 2.Heat oil in a pressure cooker and add whole spices like cinnamon, cardamom, and cloves.
• STEP 3.Add chopped onions and saut��� until golden brown.
• STEP 4.Add chopped tomatoes and cook until they turn mushy.
• STEP 5.Add the marinated mutton and cook until it changes color.
• STEP 6.Add water, cover the pressure cooker, and cook for about 20-25 minutes or until the mutton is tender.
• STEP 7.Add the potatoes and cook for another 5-10 minutes until they are soft.
• STEP 8.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a richer flavor, you can add a tablespoon of ghee or butter at the end.
• If you don't have a pressure cooker, you can cook the mutton in a regular pot, but it will take longer.

Storage and Serving

• Leftover mutton aloo jhola can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the mutton aloo jhola with steamed rice, jeera rice, or roti.