Dhaba Style Mutton Curry – with Yogurt, Kasuri Methi & Butter

Dhaba Style Mutton Curry – with Yogurt, Kasuri Methi & Butter

I hardly use butter for cooking, but, this dish is different. When it comes to Indian Dhabas (road side food joints), we eat the food makkhan mar ke (with a dash of butter). This is totally different from the usual Bengali food that I cook often, rather, it has a Punjabi flavour in it and it is truly rich in taste. This Dhaba Style Mutton Curry is aromatic, buttery, spicy and a little tangy in taste. Goes best with roti/phulka/paratha/naan, this preparation is inspired by the mutton curries served in the road side joints near the highways of Kolkata. The twist I have given here is of kasuri methi and and extra tadka of butter. I must say, the outcome is incredible!

See Other Mutton Recipes Here

During my stay in Kolkata when I was associated with media houses, I had to travel frequently for shooting. I still remember how we used to start early in the morning, visit the location and start shooting, pack up around 10pm and again travel back home – those were really hectic days. While heading back to home, we usually used to have our dinner at some dhaba and the dish I used to choose often was “mutton curry”. My fellow teammates used to tease me saying “ekdin sob dhabar malik mile toke gota ekta chagol gift korbe” (someday, all the food joints’ owners will come together to gift you with a goat). Nevertheless, my love for those mutton curries never died.

Yes, I have an undying love for spicy food – I love tel, jhal, moshla. I love butter and ghee. It’s not that I eat all these very often, but when I do, I really don’t bother to count calories and think about diet. For me, food is love and in love, no conditions apply 🙂

Coming to today’s dish, this is a mutton curry which will make your hand smell long after you eat and wash your hand. Wash your hand properly, infact, several times, you will still find the essence. And, every time you smell it, it will trigger your appetite. I bet. Though, I made it in a pressure cooker, you can use a heavy bottom pan instead. In that case, the cooking time will vary while the ingredients and technique will remain the same. So, let me give you a quick note on how to make this amazing mutton curry.

Ingredients:

For Marination:

  • 500 gms curry cut mutton (with bones)
  • 1 cup yogurt, whisked 
  • 1 table-spoon lime juice
  • A paste made of 10 garlic cloves (big) + 1 ginger stick (1 inch) + 5 green chillies
  • 1/2 tea-spoon turmeric powder
  • 1 tea-spoon cumin powder
  • 1 tea-spoon coriander powder
  • 1/2 tea-spoon garam masala powder
  • 2 table-spoon mustard oil
  • 1/2 tea-spoon salt

For The Curry:

  • 1 big sized onion, finely chopped
  • 1 big sized tomato, chopped
  • 1/2 tea-spoon cumin seeds
  • 2 bay leaves
  • 1/2 tea-spoon turmeric powder
  • 1/2 tea-spoon Kashmiri red chilli powder
  • 3 table-spoon mustard oil
  • 1.5 cup warm water
  • salt, according to taste

For Tadka:

  • 2 table-spoon butter
  • 1 cinnamon stick
  • 1 star anise
  • 1 jaiphal

To Add At The End:

  • handful of kasuri methi

Method:

  • Clean and marinate the mutton with all the ingredients mentioned in For Marination section for 2 hours.
  • For the curry, heat oil in a pan and add cumin seeds and bay leaves, allow them to splutter.
  • Now, add chopped onion and sautè until it turns light golden.
  • Add chopped tomato, turmeric powder and Kashmiri red chilli powder. Sprinkle some water and stir until the tomato becomes mushy.
  • Now, add the marinated mutton and stir until the mutton and the mixture start separating from the oil.
  • Add desired salt and water. Give a quick mix.
  • Cover the lid of the pressure cooker and cook for 6 whistles.
  • Once the pressure cools down, open the lid and keep cooking it on low flame.
  • For tadka, heat butter in a separate small pan and temper with the ingredients mentioned in For Tadka section.
  • Turn off the flame and immediately pour the tadka on the cooked mutton.
  • Now, add kasuri methi and give the curry a proper mix.
  • Turn off the flame, cover the lid loosely and let it rest for 10 minutes.
  • Your Dhaba Style Mutton Curry is ready to be served now.

Serve this hot with phulka/paratha/naan and make your lunch/dinner time delightful with this highly flavourful mutton curry. To follow the typical dhaba style eating pattern, serve this dish with raw onion, green chilli and a piece of lime. Being a Bengali, I don’t mind having this with piping hot rice aka gorom bhat as well 🙂

Enjoy this dhaba style delicacy and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks. Happy eating!

 


2 thoughts on “Dhaba Style Mutton Curry – with Yogurt, Kasuri Methi & Butter”

  • Great combination, really liked it. Never tried this recipe at home, very interesting and very tempting. I have made it differently, but I love your way of making it. So, thank you so much for sharing this great recipe with us. I will surely try it and let you know. Have a nice day.

     

Leave a Reply

Your email address will not be published. Required fields are marked *