Mutton Curry Punjabi Style

  • Yield : 600 gms
  • Servings : 3
  • Prep Time : 20m
  • Cook Time : 40m
  • Ready In : 60m

Easy to make delicious mutton curry

This spicy mutton curry made in Punjabi Style is so delicious, you would want to make it very often. It is the blend of Punjabi Garam Masala that gives this curry its unique taste. Try this lip-smacking recipe and let me know how you liked it.


While you can use any garam masala with this recipe, it is the Punjabi Garam Masala that gives the mutton it’s unique flavour. Here’s the recipe.

Punjabi Cuisine

Punjabi cuisine is associated with food from the Punjab region of India and Pakistan. This cuisine has a rich tradition of many distinct and local ways of cooking. There are many styles of cooking in Punjab. In the villages, many people still employ the traditional infrastructure for cooking purposes. This includes wood-fired and masonry ovens. In the past, many people employed wood-burning stoves. But this method is dying out. One derivation from this type of cooking is the tandoori style of cooking commonly known as the tandoor. In India, tandoori cooking is traditionally associated with Punjab[5] as Punjabis embraced the tandoor on a regional level. This style of cooking became popular in the mainstream after the 1947 partition when Punjabis resettled in places such as Delhi.In rural Punjab, it is common to have communal tandoors, which are also called Kath tandoors in Punjabi. Source: Wikipedia

Punjabi Style Mutton Curry


  • Mutton 600 gms
  • Onions 300 gms chopped
  • Ginger 1 Tbsp grated
  • Garlic 1 Tbsp crushed
  • Tomatoes 400 gms boiled, skin removed and pureed
  • Bay leaf 1
  • Black Cardamom 1
  • Green Cardamoms 3
  • Clove 4
  • Powdered Turmeric 1/4 Tsp
  • Red Chile powder 1 Tsp
  • Kasoori Methi 1 Tbsp
  • Ground cumin 1 Tbsp
  • Punjabi Garam Masala 1 Tbsp
  • Fresh Coriander for garnish
  • Oil 4 Tbsp (Preferably mustard oil)


Step 1

Heat oil and fry Bay leaf, Black Cardamom, green cardamoms and cloves for a few seconds. Add onions and fry them till they are golden and then add ginger and garlic. Fry till the raw smell goes away and tip in the pureed tomatoes. Fry till the oil resurfaces.

Step 2

Add turmeric, red chile powder, Punjabi Garam masala, powdered cumin, salt and fry for 5-6 minutes more. Keep sprinkling water so that the masalas do not stick to the bottom of the pan.

Step 3

Add the mutton pieces and fry it in the masala till all the water released by the mutton gets absorbed and it gets nicely browned.

Step 4

Add Kasuri methi, 2 cups of warm water and close the lid of the pressure pan. Reduce the flame after the first whistle and let the mutton cook for 20 minutes on very low flame.

Step 5

Allow the pressure to drop on its own after you switch off the gas. Open the pressure pan, check for the doneness of the mutton. Sprinkle 1 Tsp of garam masala, and chopped fresh coriander before serving.

Serving Suggestions

Punjabi style mutton curry goes best with hot parathas, but you can also serve it with Zeera rice. Remember to serve it along with raw onions and a slice of lemon.

Never miss a recipe... Join my mailing list!

Recipe Comments

Comments (3)

  1. posted by palak bhatti on March 15, 2017

    awesome recipe thanks for sharing

  2. posted by Emii on May 11, 2016

    Thanks to share easy and delicious recipe,keep sharing & stay blessed

  3. posted by Emii on May 11, 2016

    V delicious & easy recipe for beginners


Leave a Reply

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

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Join Swati's mailing list

Never miss a recipe!
* indicates required

Translate in your language: