पंजाबी मटन मसाला | Punjabi Mutton Masala | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Nothing beats the flavours of an authentic Punjabi-style Mutton Masala. Try it, you will love it!

PUNJABI MUTTON MASALA

Ingredients

750 grams mutton, cut into 2 inch pieces on the bone
2-3 tbsps oil
2 bay leaves
Salt to taste
½ tsp turmeric powder
Masala
1 tbsp coriander seeds
4-5 cloves
4-5 green cardamoms
10-12 black peppercorns
2 black cardamoms
1 inch cinnamon stick
1 tsp fennel seeds (saunf)
1 tsp cumin seeds
2 tbsps ghee
2 large onions, thinly sliced
Salt to taste
2 tbsps crushed ginger-garlic-green chillies
2 large tomatoes, finely chopped
2 tsps red chilli powder
1 tbsp red chilli paste
½ lemon
2 tbsps chopped fresh coriander leaves
¼ tsp roasted dried fenugreek leaves (kasuri methi) powder
1 inch ginger, cut into thin strips for garnish
Paranthe to serve
Onion wedges to serve
Lemon wedges to serve

Method

1. Heat oil in a pressure cooker, add bay leaves, mutton and salt and sauté on high heat for 1-2 minutes.
2. Add 2 cups water and turmeric powder and mix well. Cover and cook under pressure for 3-4 whistles.
3. Meanwhile, to make the masala, dry roast coriander seeds, cloves, green cardamoms, black peppercorns, black cardamoms, cinnamon stick, fennel seeds and cumin seeds till they turn fragrant in a pan. Take the pan off the heat and allow to cool.
4. Put the roasted mixture into a mixer jar and grind to a fine powder.
5. Heat ghee in a kadai. Add the onions and salt and sauté till golden brown.
6. Add crushed ginger-garlic-green chillies and sauté for 1-2 minutes.
7. Add tomatoes and mix well. Cook for 4-5 minutes or till the tomatoes turn soft and pulpy.
8. Add 1 tbsp of the ground powder and red chilli powder and mix well. Cook for 1-2 minutes. Add red chilli paste and mix. Cook for 2-3 minutes.
9. Open the cooker once the pressure has reduced completely and add the mutton and mix. Cover and cook for 5 minutes.
10. Squeeze the juice of lemon and add coriander leaves and mix well. Add dried fenugreek leaves powder and mix.
11. Switch the heat off, transfer the Punjabi mutton masala into a serving bowl. Garnish with ginger strips and serve hot with paranthe, onion wedges and lemon wedges.

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