Pressure cooker mutton curry comprises perfectly cooked mutton pieces in a pressure cooker along with sliced onions, tomato puree, and a variety of aromatic Indian spices. Follow my recipe to learn the easiest way to cook mutton curry quickly in a pressure cooker at home.
KEY TAKEAWAYS
- Pressure cooker mutton curry is a rich and delicious dish.
- Serve it hot with steamed rice, jeera rice, naan, roti, or paratha.
- Pressure cooker mutton curry tastes spicy and savory.
- Other similar recipes are mutton do pyaza, mutton rogan josh, chicken curry, keema curry, and bhuna gosht.
The Ingredients:
- ½ kg mutton
- 15 black peppercorns (roughly crushed)
- 3 black cardamoms (roughly crushed)
- 4 green cardamoms (roughly crushed)
- 3 tbsp cooking oil
- 2 bay leaves (torn in half)
- 2 Kashmiri red chilies (dry, whole with stalk)
- 2 cinnamon sticks (inch size)
- 5 cloves
- Mace (a few strands)
- 2 onions (medium size, roughly sliced)
- Salt as required
- 1 tsp garlic paste
- 1 tsp ginger paste
- 3 tomatoes (medium size, pureed)
- 2 tsp garam masala
- 1 tsp coriander powder
- ¼ tsp turmeric powder
- 2 tsp red chili powder
- ½ cup water
I once bought a cookbook from a charity event. It was an old, secondhand cookbook. I found this recipe written on a small piece of paper stuck inside it. This paper was, however, comparatively new. It had just the ingredients and rough steps.
I took a chance and tried it. My husband said it was “mysteriously good,” and the boys wanted more servings again and again. Now, it is our mystery meal. That day reminded me that someone’s forgotten note became our treasure. Recipes, like stories, sometimes find the right home years later—one handwritten line at a time.
How to Make Pressure Cooker Mutton Curry? (Step by Step Guide with Images)
Step 1: Roughly crush 15 black peppercorns, 3 black cardamom and 4 green cardamom pods in a mortar and pestle and keep it aside.
Step 2: Now, heat 3 tbsp cooking oil in a pressure cooker over a low flame and 2 pieces of bay leaves (torn in half), 2 pieces of Kashmiri red chilies (dry, whole with stalk), 2 pieces of cinnamon sticks (inch size), 5 pieces of cloves and a few strands of mace in it when hot. Add the crushed spices and stir them to cook for about half a minute.
Step 3: Then, add 2 roughly sliced, medium sized onions to it along with a pinch of salt. Stir fry for about 8 to 10 minutes for the onions to caramelize slightly. At this stage, add 1 teaspoon each of garlic paste and ginger paste mix and cook until the raw smell of ginger and garlic is gone.
Step 4: Add ½ kg of mutton to it and mix nicely. Cook for a minute or so.
Step 5: Add puree of 3 medium-sized tomatoes. Mix nicely.
Step 6: Now, add 2 tsp of garam masala powder, 1 tsp of coriander powder, ¼ tsp of turmeric powder, 2 tsp of red chili powder, and salt to taste. Mix everything very nicely and cook it for about 2 minutes over a low flame.
Step 7: Then add just ½ a cup of water to it. Shut the lid of the pressure cooker and let the mutton cook for about 2 minutes on a high flame, and then continue cooking over a low flame for about 10 minutes.
Step 8: After 10 minutes, switch off the gas stove and let the pressure release naturally. Check and open the pressure cooker. Check the doneness of the mutton. Transfer it to a serving bowl.
Step 9: Your tasty homemade quick pressure cooker mutton curry is ready to serve. Garnish it with a few finely chopped coriander leaves and serve with hot tandoori roti or steamed rice.
Recipe Card
Pressure Cooker Mutton Curry
Ingredients
- ½ kg mutton
- 15 pieces black peppercorns roughly crushed
- 3 pieces black cardamoms roughly crushed
- 4 pieces green cardamoms roughly crushed
- 3 tbsp cooking oil
- 2 pieces bay leaves torn in half
- 2 pieces Kashmiri red chilies dry, whole with stalk
- 2 pieces cinnamon sticks inch size
- 5 pieces cloves
- Mace a few strands
- 2 pieces onions medium size, roughly sliced
- Salt as required
- 1 tsp garlic paste
- 1 tsp ginger paste
- 3 pieces tomatoes medium size, pureed
- 2 tsp garam masala
- 1 tsp coriander powder
- ¼ tsp turmeric powder
- 2 tsp red chili powder
- ½ cup water
Instructions
- Roughly crush 15 black peppercorns, 3 black cardamom and 4 green cardamom pods in a mortar and pestle and keep it aside.
- Now, heat ¼ cup of cooking oil in a pressure cooker over a low flame and 2 pieces of bay leaves (torn in half), 2 pieces of Kashmiri red chilies (dry, whole with stalk), 2 pieces of cinnamon sticks (inch size), 5 pieces of cloves and a few strands of mace in it when hot. Add the crushed spices and stir them to cook for about half a minute.
- Then, add 2 roughly sliced, medium sized onions to it along with a pinch of salt. Stir fry for about 8 to 10 minutes for the onions to caramelize slightly. At this stage, add 1 teaspoon each of garlic paste and ginger paste mix and cook until the raw smell of ginger and garlic is gone.
- Add ½ kg of mutton to it and mix nicely. Cook for a minute or so.
- Add puree of 3 medium-sized tomatoes. Mix nicely.
- Now, add 2 tsp of garam masala powder, 1 tsp of coriander powder, ¼ tsp of turmeric powder, 2 tsp of red chili powder, and salt to taste. Mix everything very nicely and cook it for about 2 minutes over a low flame.
- Then add just ½ a cup of water to it. Shut the lid of the pressure cooker and let the mutton cook for about 2 minutes on a high flame, and then continue cooking over a low flame for about 10 minutes.
- After 10 minutes, switch off the gas stove and let the pressure release naturally. Check and open the pressure cooker. Check the doneness of the mutton. Transfer it to a serving bowl.
- Your tasty homemade quick pressure cooker mutton curry is ready to serve. Garnish it with a few finely chopped coriander leaves and serve with hot tandoori roti or steamed rice.
Notes
Nutrition Info (Estimation Only)
