Empty My Fridge
easy Pressure Cooker Mutton curry
Ingredients
- Oil · तेल¼ cups
- Clove4–5
- Peppercorn1 tsp
- Black cardamom2–3
- Bay leaf3
- Onion · chopped2
- Saltto taste
- Mutton1 kg
- Cilantro · roughly chopped, finely chopped2–3 tbsp + 1 tbsp
- Turmeric · powder1 tsp
- Chili powder1 tbsp
- Coriander seed · powder1 ½ tbsp
- Tomato · finely chopped7
- Chili pepper3
- Fenugreek · crushed1 tbsp
Instructions
- Heat the oil in a pressure cooker. Add the cloves, black peppercorns, black cardamom, green cardamom, bay leaves, onions and salt, and sauté for 3-4 minutes until the onions are golden.
- Add the mutton with bones and the chopped coriander leaves, and sauté for 1 minute.
- Add the turmeric, 1 tbsp Degi red chilli powder and 1 1/2 tbsp coriander powder, and cook for 1 minute.
- Add the finely chopped tomatoes, salt and the fresh tomato puree, and cook until the oil separates from the gravy.
- Add 1/4 cup water to adjust the consistency, the green chillies, and the lid. Pressure cook for 7-8 whistles until the mutton is well cooked.
- Add the chopped tender coriander stems and mix well.
- Finish with the crushed dry fenugreek leaves and mix well.
- Transfer to a serving dish, garnish with a coriander sprig and serve hot with roti.
Summarized from Ranveer Brar's video. Watch it for the details.
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