Punjabi Mutton Curry | Punjabi Dhaba Style Mutton Curry – Authentic Punjabi Recipe

Mutton recipes are delicious especially the ‘Classic Indian Mutton Curry/Jhol’. They taste exceptionally delicious and soul satisfying! Punjabi Mutton Curry is an authentic Punjabi recipe of making Mutton immersed in aromatic whole spices and Indian masala gravy. It is a very simple recipe and easy to cook if you just follow the recipe-instructions as given below.

This ‘Punjabi Mutton Curry’ recipe will surely sate your taste buds and give you a joyful ride to food heaven. Mark my words! So lets begin!

For Mutton Marination:

Mutton (with bones)1 kg
Ginger Paste1 tsp
Garlic Paste1 tsp
Salt1 1/2 tbsp
Turmeric Powder1 tbsp
Red Chili Powder1 tbsp
Whisked Cud/Yogurt4 tbsp
Vegetable Oil4 tbsp
(tbsp-tablespoon; tsp-teaspoon)

Ingredients To Make Paste : (to be fried in oil & blended)

Bay Leaves2
Fennel Seeds1 tbsp
Green Cardamom4
Cinnamon Stick1-3 small stick
Black Cardamom1
Black Peppercorns10-12
Onions (sliced)2 medium (sliced)
Tomato (sliced)2 medium (roughly chopped)
Salt1 tsp/As Per Taste
Sugar1 tsp
Refined Oil / Olive Oil6 tbsp/To Cook
Ghee1 tbsp
(tbsp-tablespoon; tsp-teaspoon)

Other Ingredients:

Bay Leaf2
Ginger Paste1 tbsp
Garlic Paste1 tbsp
Kashmiri Red Chili Powder1 tbsp
Turmeric Powder1 tbsp
Coriander Powder1 tbsp
Cumin Powder1 tbsp
Garam Masala Powder1 tbsp
Kasuri Methi (dried & roasted Fenugreek Leaves)1 tbsp
Salt Salt As Per Taste
Oil 3 tbsp/To Cook
*tbsp-tablespoon; tsp-teaspoon*


Step 1: Marinate the mutton pieces with the items indicated. Set aside for an hour.

Step 2: To make the paste, heat refined oil & ghee in a pan and then add bay leaf, fennel seeds, whole garam masalas, black cardamom & whole black peppercorns as listed above. Fry over high flame 6-7 minutes and then add the sliced onion.

Step 3: Cover & Cook on high heat for around 5-6 mins till the onions are soft and slight brown.

Step 4: Now add the sliced tomatoes, mix well. Add sugar & salt. Continue to cook till tomatoes are little soft & mushy. – Set aside, allow it to cool & blend it into a thick-smooth paste.

How To Cook:

Step 1: Heat 3 tbsp refined oil in a pan/ pressure cooker and add the ginger garlic paste.

Step 2: Reduce heat and fry on low-medium heat for 6 minutes.

Step 3: Reduce it to low heat and add the Kashmiri Red Chilli powder, turmeric powder Coriander powder and Cumin powder. Mix well & Sauté over low-medium flame. *splash some water if the gravy completely dries off.*

Step 4: Add the blended paste, mix well and fry on medium to low heat for around 6 mins. Make sure the color doesn’t turn brown. Add a splash of water 4-5 tbsp

Step 5: Now add the marinated mutton, mix and coat well. Cover & Cook 10 mins. on high flame.

Step 6: Mix well and bhunno the mutton on medium heat for around 5 mins. Add Hot Water 250 ml & salt as per taste. Mix well over high flame.

Step 7: Once the masala (spice mix) & mutton pieces are well coated in the gravy,

– EITHER pressure cook the mutton for 4-5 whistles (on high heat till 1st whistle, then reduce heat to low and cook for 3 more whistles. Switch off heat and allow the pressure to release on its own.)

– OR continue cooking covered in a heavy bottom pan for another 45-60 mins till the mutton is tender. You can add more water as and when required.

Step 8: Once the above is done, add roasted & powdered Kasuri Methi (fenugreek leaves), mix well and simmer for another 3 mins. Serve hot with plain white rice.

Punjabi Mutton Curry

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