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How To Make Delicious Dhaba Style Mutton Kadai Video

Mutton Kadai Dhaba Style is a delicious mutton curry which goes so well with roti and naan. The kasoori methi leaves and julian ginger provides a unique taste to this mutton kadai. This recipe uses little bit extra oil, which is essential in this dish but the floating oil can be removed at the end. The dish is based on tomato and curd. Please check out the video and do share your comments.
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Prep Time 1 hour
Total Time 1 hour
Cuisine Pakistani
Servings 4 people

Ingredients
  

  • To Pressure Cook
  • 3/4 kilo Goat
  • 1/2 teaspoon Turmeric powder
  • 1 tablespoon Pepper powder
  • 4 Green Chillies Slit
  • 1 cup Water
  • Salt
  • For gravy;
  • 1 Onion small pieces (optional)
  • 3 Garlic big small pieces
  • 2 inch Ginger cut length wise thin to julian
  • 4 big Tomato small pieces
  • 2 tablespoon Oil
  • 1 tablespoon Crushed chilly
  • 1 tablespoon Kashmiri chilly
  • 1 tablespoon Corriander powder
  • 3/4 tablespoon Garam masala
  • 6 tablespoon Curd
  • 1 1/2 tablespoon Fenugreek leaves Kasoori methi
  • 1 fistful Corriander leaves

Instructions
 

  • Pressure cook the mutton with turmeric, pepper powder, green chillies, water and salt to cook well for around 20 to 30 minutes (depends on the mutton) and keep the gravy and mutton separate.
  • Heat a kadai and add oil.
  • Fry garlic for few mintues.
  • Add onions and sauté until it is brown. (This is optional, in the regular kadai recipes, onions are not used. This is a small variation).
  • Add the tomatoes and cook until it is soft with lid closed.
  • Once tomato is soft and fluffy, add crushed chilly, kashimiri chilly powder and corriander powder. Saute well until the raw smell goes.
  • Add garam masala and saute well.
  • Add the mutton, mix well and cook for about 10 mintues until the masala is coated well in mutton.
  • Now add the curd and mix well and cook for 10 minutes.
  • Add the left over mutton gravy and cook for 10 minutes and reduce the gravy to little thick gravy.
  • Add the methi leaves, julian ginger, Corriander leaves and mix well. Let it cook for 10 minutes.
  • Oil will float on top. Switch off and the floating oil can be removed from the gravy.
  • Serve the Mutton Kadai Dhaba style with roti or naan.
Tried this recipe?Let us know how it was!