Dhaba style mutton curry Recipe

Dhaba style mutton curry is a rich and flavorful Indian curry made with tender mutton pieces cooked in a spicy and aromatic gravy. This recipe replicates the taste of the popular roadside dhaba (food stall) curries found in India. The slow cooking process ensures that the mutton becomes tender and absorbs all the flavors of the spices. Serve this delicious curry with naan or rice for a satisfying meal.

3.8
11 Rating -
Rate
Non Vegdiet
1hr 10minstotal
25minsPrep
45minsCook
1hr 10m.total
25m.Prep
45m.Cook
Dhaba style mutton curry
plan
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ingredients serve

Ingredients for Dhaba style mutton curry Recipe

  • 125 gram Mutton, Cut Into Pieces
  • 0.13 cup Yogurt
  • 1/2 tablespoon Ginger Garlic Paste
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • 1/2 stick Cinnamon
  • 1.13 Damom Pods
  • 1.13 Ves
  • 1/2 Onions, Finely Chopped
  • 0.13 cup Tomato Puree
  • 1/4 teaspoon Coriander Powder
  • 1/4 teaspoon Cumin Powder
  • 1/4 teaspoon Garam Masala
  • 1/2 cup Water
  • as required Fresh Coriander Leaves For Garnish

Directions: Dhaba Style Mutton Curry 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 the marinated mutton and cook until it changes color.
  • STEP 5.Add tomato puree, coriander powder, cumin powder, and garam masala. Cook for a few minutes.
  • STEP 6.Add water, cover the pressure cooker, and cook for 5-6 whistles or until the mutton is tender.
  • STEP 7.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

  • For a richer flavor, you can add a tablespoon of ghee (clarified butter) at the end.
  • If you don't have a pressure cooker, you can cook the mutton in a heavy-bottomed pot on low heat for 1-2 hours.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry in a microwave or on the stovetop before serving.
Nutrition
value
1433
calories per serving
120 g Fat51 g Protein41 g Carbs34 g FiberOther

Current Totals

  • Fat
    120g
  • Protein
    51g
  • Carbs
    41g
  • Fiber
    34g

MacroNutrients

  • Carbs
    41g
  • Protein
    51g
  • Fiber
    34g

Fats

  • Fat
    120g

Vitamins & Minerals

  • Calcium
    465mg
  • Iron
    16mg
  • Vitamin A
    2429mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    16mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    152mcg
  • Vitamin B12
    6mcg
  • Vitamin C
    85mg
  • Vitamin E
    13mg
  • Copper
    < 1mcg
  • Magnesium
    282mg
  • Manganese
    7mg
  • Phosphorus
    561mg
  • Selenium
    14mcg
  • Zinc
    13mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp