By Aditi Saraswat
August 10, 2026
Rainy evenings ring in the craving to relish something spicy, and that is extremely comforting. This South Indian-style mutton chukka masala has tender meat, notes of roasted spices and a fiery finish in every bite.
500 g mutton 2 onions, sliced 1 tomato, chopped 1 tbsp ginger-garlic paste 2 green chillies, slit 10–12 curry leaves 2 tbsp oil Salt, to taste 1 tsp fennel seeds ½ tsp cumin seeds 1 small cinnamon stick 2 cloves 2 cardamom pods ½ tsp turmeric powder 1 tsp red chilli powder 1½ tsp coriander powder 1 tsp black pepper powder ½ tsp garam masala 2 tbsp fresh coriander, chopped Water, as required
Take a pressure cooker and heat oil in it. Add fennel seeds, cumin, cinnamon, cloves, and cardamom, then sauté until aromatic.
Now, add onions, curry leaves and green chillies to this. Cook until the onions turn golden, then add ginger-garlic paste and cook well.
Now, add chopped tomato, turmeric, chilli powder and coriander powder to this and cook until the tomatoes soften.
To the cooked masala, now add mutton and salt to taste. Mix everything well until the pieces get evenly coated with masala.
Add water and pressure cook until 4 to 5 whistles. If the mutton feels too watery after opening the lid, cook it uncovered for a few minutes.
Now, add black pepper and garam masala from the top, garnish with fresh chopped coriander and serve.