why make this recipe
This mutton curry with potatoes gives you a warm, filling meal. It uses simple spices and common steps. The potatoes add body and soak up the sauce. You can make it for family dinners or for guests. If you like homestyle potato dishes, you might also enjoy Baked Potatoes with Crispy Broccoli and Bacon as a side idea.
introduction
This is a classic mutton and potato curry. The meat becomes tender and the potatoes stay soft. You cook whole spices, onions, tomatoes and yogurt to build a rich sauce. The dish is hearty and full of flavor. It works well with rice, flatbreads, or simple sides.
how to make Mutton Curry with Potatoes
Follow the steps below. Use a heavy-bottomed pot or a pressure cooker for best results. Cook on medium heat and check seasoning as you go. The key is to brown the onions well and seal the mutton in the masala before adding water.
Ingredients :
Mutton – 500g (bone-in, cleaned), Potatoes – 2 medium (peeled & halved), Onions – 2 large (finely sliced), Tomatoes – 2 medium (chopped), Ginger-garlic paste – 1 tbsp, Green chilies – 2 (slit), Yogurt – 1⁄4 cup (whisked), Red chili powder – 1 1⁄2 tsp, Turmeric powder – 1/2 tsp, Coriander powder – 1 1⁄2 tsp, Garam masala – 1 tsp, Whole spices – 1 bay leaf, 4 cloves, 2 green cardamom, 1-inch cinnamon, Mustard oil or ghee – 4 tbsp, Salt – to taste, Water – as needed, Coriander leaves – chopped (for garnish)
Directions :
- Heat oil in a heavy-bottomed vessel. Add whole spices and let them crackle.
- Add sliced onions and sauté until golden brown.
- Mix in ginger-garlic paste, sauté till raw smell disappears.
- Add chopped tomatoes and cook till soft and oil starts separating.
- Stir in turmeric, red chili, coriander powder, and salt. Mix well.
- Add mutton and yogurt, cook on medium flame till mutton is sealed and coated well in masala (about 10–15 mins).
- Toss in potatoes and green chilies, mix everything together.
- Add 2 cups water (adjust as needed), cover and pressure cook for 4–5 whistles or till mutton is tender.
- Finish with garam masala and simmer uncovered for 5 mins to thicken the curry.
- Garnish with fresh coriander.
how to serve Mutton Curry with Potatoes
Serve hot with plain steamed rice, jeera rice, or Indian breads like roti or naan. For a simple meal, add a salad or raita on the side. You can also pair it with a rustic bread like Focaccia with Zucchini and Potatoes for a heartier table.
how to store Mutton Curry with Potatoes
Cool the curry to room temperature. Store in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge and reheat on low heat, adding a splash of water if needed.
tips to make Mutton Curry with Potatoes
- Brown the onions well for a deep flavor.
- Sear the mutton with spices to lock in juices.
- Use bone-in mutton for better taste.
- Adjust water to get the gravy consistency you like.
- Add potatoes later so they do not overcook.
- Taste and adjust salt and spices before finishing.
variation (if any)
- Add carrots or peas with the potatoes for more vegetables.
- Use lamb instead of mutton for a milder taste.
- For a richer curry, finish with a tablespoon of cream or butter.
- Make it spicy by adding more green chilies or red chili powder.
FAQs
Q: Can I use boneless mutton?
A: Yes. Reduce cooking time slightly. Boneless pieces cook faster.
Q: Can I cook this without a pressure cooker?
A: Yes. Use a heavy pot, add more water, and simmer for 1.5–2 hours until meat is tender.
Q: How do I keep potatoes from getting mushy?
A: Add potatoes after the mutton is mostly cooked. Cut them into larger pieces and avoid overcooking.
Q: Can I skip yogurt?
A: You can, but yogurt adds richness and helps tenderize the meat. Use a little cream or tomato puree instead if you skip it.
Conclusion
For a similar regional take on mutton and potato curry, see this detailed recipe: Aloo Gosht (Mutton/Lamb and Potato Curry) – Tea for Turmeric.
Mutton Curry with Potatoes
Ingredients
Method
- Heat oil in a heavy-bottomed vessel. Add whole spices and let them crackle.
- Add sliced onions and sauté until golden brown.
- Mix in ginger-garlic paste, sauté till the raw smell disappears.
- Add chopped tomatoes and cook till soft and oil starts separating.
- Stir in turmeric, red chili powder, coriander powder, and salt. Mix well.
- Add mutton and yogurt, cook on medium flame till mutton is sealed and coated well in masala (about 10–15 mins).
- Toss in potatoes and green chilies, mix everything together.
- Add 2 cups of water (adjust as needed), cover and pressure cook for 4–5 whistles or till mutton is tender.
- Finish with garam masala and simmer uncovered for 5 mins to thicken the curry.
- Garnish with fresh coriander.