Bangalore-style onion mutton curry recipe. I have earlier shared the recipe of pyaz ka khatta (Onion Curry recipe). Today, I'm sharing a similar recipe along with mutton. This curry has a tangy flavour from tamarind and the sweetness of the onions balances it out. You can even skip mutton in this recipe, and add mutton koftas instead or you can even use boiled eggs here. Try out this easy and delicious recipe and let me know in the comments how it turned out.
INGREDIENTS:
- Onion- 2 cups (sliced)
- Oil- 2 tbsp
- Onion- 2 tbsp (sliced)
- Curry leaves- 1 sprig
- Jeera onion paste- Onion- 1 cup + Jeera- 1 tbsp + Garlic cloves- 4-5 nos (made into a fine paste)
- Mutton- 500 gms (curry-cut meat)
- Salt- to taste
- Red chilli powder- 1 1/2 tsp
- Turmeric powder- 1/4 tsp
- Coriander powder- 1 tsp
- Tamarind pulp- 2 tbsp
- Tomato puree- tomatoes- 4-5 nos + Coconut paste- 3 tbsp
PROCEDURE:
- Take onion slices in a pan and cook them on low flame for 5 mins or until the onions get soft and translucent.
- Remove them in a plate and set it aside.
- Heat oil in a pressure cooker, add sliced onions and curry leaves to it. Fry the onions till the onion turn golden.
- Now add washed and drained mutton to it and saute well along with some salt.
- Fry the mutton pieces till they turn crispy and change colour. This process may take 4-5 mins
. - Once the mutton is crispy, add the onion paste along with red chilli powder, turmeric powder and coriander powder.
- Mix well and saute for a min. Now add the tomato puree to it and mix well.
- Check for seasoning and add more salt and spice if required. Add tamarind pulp to it and mix well.
- Now add the cooked onion slices and add it to the gravy.
- Mix well and add 1/2 cup of water.
- Pressure cook for 2 whistles and allow the pressure to release naturally.
- Check for seasoning and add more if required. Simmer the curry for 5 mins. Your Bangalore-style onion mutton curry is ready. Serve hot with hot rice and ghee.
