Mutton Curry with Paneer

On By Megha R MathurIn Food

It is one of the local Himachali recipes, traditionally cooked with mutton but can be tried with equal success with chicken as well. If you are a vegetarian, give this recipe a shot with Paneer alone.

The rich flavours of the recipe are enhanced with the use of spices ground freshly in a mortar and pestle as against a mixer-grinder.

Meat Curry with Paneer:

Step by step recipe of mutton curry with paneer, a popular Himachal Pradesh delicacy with the richness of spices and flavour #theerailivedin #MuttonRecipe #IndianRecipes #Paneer
Meat Curry with Paneer

Servings: 4

Difficulty Level: Moderate

Ingredients: 

  • Mutton/Chicken (boneless) – 500 gm
  • Paneer – 150 gm
  • Red Chilli Powder 2 tsp
  • Turmeric Powder – 1.5 tsp
  • Salt – to taste
  • Ginger – one inch piece
  • Green Chillies – 4 to 5
  • Garlic – 10 cloves
  • Onion – 1 medium-sized finely chopped
  • Cloves – 10
  • Large Cardamom – 1 (smashed)
  • Cinnamon – 1 stick
  • Black Peppercorns – 1 tsp
  • Cumin seeds – 2 tsp
  • Coriander Seeds – 2 tsp
  • Refined Vegetable Oil – 3.5 tbsp

Method:

To Marinate the Meat (Mutton or Chicken):

  • Put the meat in a bowl with some oil, red chili powder, turmeric powder and some salt.
  • Give the meat pieces a good rub in spices till all the pieces are well covered with the spice mixture.
  • Cover the meat bowl and set aside till needed.

To prepare the spice paste:

  • In a thick bottomed pan, dry roast all the spices including ginger, garlic, cloves, cinnamon, black peppercorns, cumin seeds, coriander seeds and large cardamom.
  • Add the onion and green chilies and dry roast them too.
  • Add all these spices in a mortar and pound them with a pestle till it turns into a nice paste (you can use the mixer as well).

To prepare the dish:

  • In a thick bottomed pot heat some oil.
  • Add the spice paste to the oil with some water and fry it well for five minutes with constant stirring.
  • To this fried paste add some more red chili powder, turmeric powder and salt (remember to adjust salt because you already have added a little while marinating the meat).
  • Cook until the oil separates from the masala.
  • Add the marinated meat to the spice paste and mix well till all the meat pieces are covered with the spices.
  • Add around half a litre of water, cover the pot and let it simmer on low flame till the meat is soft.
  • While the meat is simmering, in a separate non-stick pan take around two teaspoons of oil and fry chunks of paneer (no need to deep fry the paneer) and sprinkle some red chili powder, turmeric powder and salt.
  • Add this paneer to the simmering meat.

Serving Suggestion: Serve hot garnished with chopped coriander leaves.

For more recipes from my kitchen, visit my food corner.

32 thoughts on “Mutton Curry with Paneer”

  1. Bikramjit's avatar Bikramjit Singh Mann

    oooooooooohhhh o love that , Mutton yummy .. and its good you put a post towards the end of week as weekend is coming and i have all the time to make it .. 🙂

    sorry not been regular here

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  5. I am going to try this without the meat…yummmmmmmm

    Errr…ME, what exactly is cooked as per you which will have the level of difficulty as difficult..no just wondering 🙂

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    1. Hmm…now that’s a difficult question but the reality is, if I can make it successfully in one shot it has to be easy or moderate 😀 😀

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    1. Nah it isn’t oil alone, I have used some fresh stock along with water that’s giving the hue on the sides 😀
      Give it a shot and let me know how it turned out 😀

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      1. I tried this, I tried this without any meat! It came out super nice 🙂 I loved it and so did my better half and we fought over who gets that extra paneer coz’ they were uneven in number – we are so mad no?
        Thanks ME 🙂 I am going ot come here so often
        😛

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  13. Made this yesterday with chicken,came out very well and it was very tasty.I made the dry powder more than i required for this curry so that i can use it for any other curry…..

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