No ratings yet

There is something about a highway Dhaba’s mutton curry that stays with you long after the meal. The smoky mustard oil and the bold whole spices add to the rustic experience. I wanted to recreate it in my kitchen and after several attempts, I finally cracked this Dhaba Style Mutton Curry. It always brings back memories of the dish and hot rotis I had at a roadside Dhaba years ago. You will have the same feeling once you try this recipe.

Table of Contents

At a Glance

Dhaba style mutton curry is pretty popular in India.
I personally love the slightly spicy, creamy, and pleasantly tangy flavor of the gravy.
For serving, I usually go with tandoori roti or paratha, sometimes naan, pulao or just plain steamed rice.
Pieces with bones give the gravy a lot more depth than boneless mutton.
From marination to frying and then pressure cooking, this dish takes me around ninety minutes, give or take.
If you like this one, try rogan josh or kosha mangsho next for a similar experience.

The Ingredients:

To marinate the mutton:

750 grams mutton (washed, cut into medium pieces)
½ tsp turmeric powder
½ tsp Kashmiri red chili powder
1 tsp ginger garlic paste (or ½ tsp each of freshly crushed ginger and garlic)
½ tsp salt

To make the mutton curry:

4 tbsp mustard oil (or any cooking oil)
5 pieces green cardamom (whole pods)
1 piece black cardamom (or 2 extra green cardamom pods, if unavailable, whole pods)
1 piece cinnamon (2-inch stick)
6 pieces cloves
¼ tsp black pepper
1 tsp cumin seeds
1 piece bay leaf
3 pieces onion (medium sized, roughly chopped)
10 pieces garlic (whole cloves, peeled)
1 piece ginger (1 inch in size, peeled, chopped roughly)
8 pieces green chilies (broken in half)
3 pieces tomato (medium sized, cut into long thick slices)
2 tsp coriander seeds powder
1 tsp Kashmiri red chili powder
½ cup yogurt (whisked)
Salt as per taste
¼ cup water
1 tsp garam masala powder
Coriander leaves (a few, finely chopped)

How to Make Dhaba Style Mutton Curry? (Step by Step Guide with Photos)

Step 1: Marinate 750 grams of mutton (washed, cut into medium pieces) with ½ tsp of turmeric powder, ½ tsp of Kashmiri red chili powder, 1 tsp of ginger garlic paste, ½ tsp of salt and keep it in the fridge for at least half an hour.

Step 2: Fry the mutton in 4 tbsp of mustard oil in a pressure cooker on a high flame until it changes color and loses all its moisture. Remove the pieces when done and keep them aside.

Step 3: Remove some of the remaining oil in the pressure cooker and then fry 5 pieces of green cardamom (whole pods), 1 piece of black cardamom (whole pod), 1 piece of cinnamon (2-inch stick), 6 pieces of cloves, ¼ tsp of black pepper, 1 piece bay leaf and 1 tsp of cumin seeds for about 30 seconds on a low flame. Then, add 3 medium-sized roughly chopped onions, 10 pieces of garlic (whole cloves, peeled), 1 piece of ginger (1 inch in size, peeled, chopped roughly) and 8 pieces of green chilies (broken in half).

(Pro tip: I have used 8 green chilies because they give the authentic taste to the dish. You can adjust it according to your tolerance).

Step 4: When the onions turn soft and translucent, add 3 pieces of tomato (medium sized, cut into long thick slices). Cook until the tomatoes become soft.

(Pro tip: I use thick slices of tomatoes because small thin slices become soft and mushy quickly).

Step 5: Remove the ingredients to a bowl. Let it cool and then blend them into a fine paste. Keep it aside.

Step 6: Heat the oil you removed earlier in the pressure cooker on a medium flame. Mix 2 tsp of coriander seeds powder and 1 tsp of Kashmiri red chili powder with it. Add the onion-masala paste and a little bit of water to it.

Step 7: Mix, cover and cook for 5 to 6 minutes until the oil separates.

Step 8: Add the fried mutton pieces along with ½ cup of whisked yogurt and salt as per taste. Mix nicely on a low flame and then add ¼ cup water. Mix, cover the lid of the pressure cooker and cook it on a medium to low flame for about 30 to 35 minutes or up to 4 to 5 whistles.

Step 9: Now, mix 1 tsp of garam masala powder and a few finely chopped coriander leaves. Cook for 2 to 3 minutes more without cover.

Step 10: Check the doneness. Transfer it to a serving bowl.

(Pro tip: I prefer a thick gravy. If you do not, add water as required and boil for a few more minutes).

Step 11: Your spicy and tasty homemade Dhaba style mutton curry is ready to enjoy.

Variations to Try

I have added potatoes a few times in this dish when I wanted a heartier meal.
I once tried adding Kasuri methi at the end and it deepened the aroma instantly.
I experimented with cashew paste once for a dinner party and the gravy came out closer to a restaurant-style curry.

Dhaba Style Mutton Curry Recipe FAQs

Q: My mutton did not soften even after 5 whistles. What was wrong?

A: I also experience this when the mutton is not fried enough in Step 2. Next time, fry until it looks properly dry, and browned too, before pressure cooking.

Q: What if the yogurt splits or curdles?

A: In Step 8, just be extra careful next time. I usually add it slowly over a very low flame. It stops the yogurt from curdling. It is as simple as that.

Q: My curry turns bitter once I blend the onion paste in Step 5. Why?

A: If the onion and tomatoes are not cooked enough before blending, this usually happens. It happened to me at first too. Cook them a bit longer next time when you reach Step 4.

Q: The oil never separated in Step 7. What happened?

A: This happens sometimes to me as well. I keep it on medium flame, and I don’t rush the process.