Foggy weather and incessant rain… a long drive and several cups of chai… then the tummy starts growling and you decide to stop at a roadside dhaba. The ever-so inviting smell of masalas makes your mouth water.
And suddenly you are jolted back to reality! The tummy is indeed growling but you are still at home and craving some delicious mutton curry. Well, we can turn your daydream into reality — at least a part of it — that too in just 25 minutes! That’s right; with Netra’s Red Curry paste you can make your kitchen smell like a dhaba. A fine blend of wholesome masalas, this one’s a must-have product for all foodies out there.
Plus, we have an instant dhaba mutton recipe for you that simplifies things further. Whether it’s a lazy Sunday afternoon or just a weekday dinner when you feel like eating something good, we have you completely sorted.
So let’s begin…
Quick Tip: Any cut of lamb/goat can be used to make mutton curry. However, bone-in meat from the shoulder and neck is tender and juicy, making it the ideal cut for this dhaba mutton recipe. Shanks can also be used as the marrow soaks up all the flavours. Use medium-sized mutton pieces for this mutton masala recipe.
Please note: This is an instant dhaba mutton recipe that simplifies the whole process of making mutton curry by using Netra’s Red Curry paste. You just need a few basic ingredients to enjoy this wholesome dish.
Ingredients:
Mutton: 500g
Netra’s Red Curry: 100g X 1 packet
Tomato Puree: Made from 2-3 tomatoes or 1 large cup
Fresh Cream: ½ cup
Oil: 2 tbsp.
Kasoori Methi (Dried Fenugreek): 1 tbsp.
Fresh Coriander: For garnishing
Salt: As required
Recipe for Dhaba-Style Mutton Curry:
Mix the contents of 100g Netra’s Red Curry packet with the mutton pieces and keep aside for 10-15 minutes.
Heat oil in a pressure cooker or pressure pan.
Sauté the tomato puree till it cooks well and thickens slightly. It should take around 5 minutes.
Now add the marinated mutton to the cooker/pan and continue cooking for 2-3 minutes more.
Ensure everything has combined well, add one cup water, and close the lid.
Cook on high heat for 5-6 whistles.
Open once all the pressure has been released.
Check the consistency and add water if the gravy is too thick for your liking.
Now add salt (if required), fresh cream, and kasoori methi. Simmer for 2-3 minutes.
Garnish with some fresh chopped coriander and serve hot.
This lip-smacking curry pairs well with hot parathas, naans, and of course rice!
Add a dollop of desi ghee and serve with a wedge of lemon as well as some onions for the ultimate dhaba treat.
Easy, isn’t it! Making mutton curry has never been this straightforward.
And every time you make it, you know the flavour is going to be perfect. Netra’s Red Curry paste is packaged in convenient serving sizes. Just grab a sachet and whip up some delicious curries in no time.
You can shop Netra’s Red Curry (tambda rassa) paste right here.
We are very excited to see how you experiment with our red curry paste. So don’t forget to tag us on social media when you use our products.
In fact, you can send us your recipes, pictures, and videos directly. The best ones will be featured on the website. So get cooking!
Also, here are answers to some of the Frequently Asked Questions (FAQs) on cooking mutton masala:
How to make mutton masala?
Mutton masala can be made in diverse styles. Punjabi-style mutton curry has a tomato-onion base. Sliced onions can be sautéed with marinated mutton pieces for a thicker masala. Our instant dhaba mutton recipe is inspired by the famous Kolhapuri tambda rassa. Netra’s Red Curry paste has the perfect spice kick that takes this dish several notches high flavour-wise. Just follow the recipe above and enjoy tasty homemade dhaba mutton.
What ingredients are used in mutton masala?
Along with whole and powdered spices, mutton masala has some basic gravy necessities like onion and tomatoes. Fresh cream is added for a rich, creamy base. Cashew paste can be used as well. Don’t forget the kasoori methi as it adds a beautiful aroma. You can skip tomatoes for a thicker masala but do use curd in that case for a little tanginess. Ginger juliennes and slit chillies can be added while sautéing for a more rustic, dhaba style masala.
What is red curry paste?
Netra’s Red Curry (Kolhapuri tambda rassa) paste is a blend of traditional Kolhapuri Indian curry spices, and can be used as a base for a variety of vegetarian & non-vegetarian gravies/curries.
How to use red curry paste in mutton masala?
Netra’s Red Curry paste is used as a marinade for the meat when making mutton masala. While we recommend marinating the mutton for at least 10-15 minutes, keeping it for an hour or two will result in more flavourful meat. For very tender and well-cooked meat, use a cup of curd along with the red curry paste.
How many calories are in mutton curry?
As per myfitnesspal, 100g (small bowl) of homemade mutton curry has around 294 calories. The dish is high in protein with approximately 25g in each serving.
How to cook Dhaba-style mutton?
To take the dhaba experience further, we recommend using charcoal for a smoky taste. Take a small piece of charcoal in tongs and hold it over the flame till it starts burning (2-3 minutes). Keep this in a small bowl, pour a little ghee on it, and place the bowl in the cooker or pan after the curry has cooked and the flame has been switched off. Cover the lid for 5 minutes and then serve the curry.
If you have any other doubts, do reach out to us at hello@netras.in or Whatsapp +917887880746 Happy cooking!
