Mutton Curry with Paneer

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


  • 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


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. 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 just wondering 🙂


    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 😀 😀


    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 😀


      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


  2. 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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