Mutton & Okra Recipe – Authentic Indian Pressure Cooker Curry

Last Updated on 4 months by Neha Deshmukh

Mutton & Okra Recipe – Authentic Indian Pressure Cooker Curry

Hey everyone! If you’re anything like me, you absolutely love a good, hearty mutton curry. And this one? This one is special. It’s a family favourite, a comforting hug in a bowl, and surprisingly easy to make thanks to the magic of the pressure cooker. I first made this when I was craving something my grandmother used to make, and honestly, it’s become a regular on my dinner table. Let’s get cooking!

Why You’ll Love This Recipe

This Mutton & Okra curry is a flavour explosion! It’s a beautiful blend of tender, fall-off-the-bone mutton and perfectly cooked okra in a rich, aromatic gravy. The pressure cooker makes it incredibly quick – perfect for a weeknight meal. Plus, it’s a dish that just gets better with time, so leftovers are a very good thing.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 750 gm mutton (large pieces with bone)
• ½ tsp turmeric powder
• 1 tsp paprika powder
• 1 tsp salt
• 2 tbsp olive oil
• 6 garlic cloves (deskinned)
• 2 large tomatoes (chopped)
• 1.5 packet (135 gm) tomato paste
• 400 gm frozen okra (small ones)
• 1 tbsp red chilli flakes

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe sing.

• Mutton with bone: Don’t skimp on the bone-in mutton! It adds so much flavour and richness to the curry. I prefer larger pieces, but feel free to use what you like.
• Paprika power: Paprika isn’t just for colour, though it does give the curry a lovely vibrant hue. It also adds a subtle sweetness and depth of flavour.
• Frozen okra for the win: I’m a big fan of using frozen okra for convenience. It saves a ton of prep time. But don’t worry, I’ll share tips on using fresh okra in the FAQs!
• Okra variations: In some parts of India, okra is lightly fried before being added to the gravy. This gives it a slightly different texture. We’re keeping it simple here, but feel free to experiment!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give the mutton a thorough wash. Then, in a bowl, marinate it with the turmeric powder, paprika powder, and salt. Let it sit for about 15 minutes – this helps tenderize the meat and infuse it with flavour.
2. Heat the olive oil in your pressure cooker over medium heat. Add the marinated mutton and sauté for around 10 minutes, until it turns a lovely whitish colour. This step is important for building flavour!
3. Add 1 cup of water and the deskinned garlic cloves to the pressure cooker. Close the lid and pressure cook on high heat for 5 whistles. Once it reaches pressure, let it release naturally. This is key for tender mutton.
4. Once the pressure has released, open the cooker and turn the flame back on. Add the chopped tomatoes and tomato paste. Simmer on low heat for about 10 minutes, stirring occasionally, until the tomatoes soften and the gravy thickens slightly.
5. Now, add the frozen okra and red chilli flakes. Give everything a good mix. Close the lid again and cook on high heat for 2 whistles. Again, let the pressure release naturally.
6. And that’s it! Serve warm with your favourite accompaniment.

Expert Tips

Want to take this curry to the next level? Here are a few of my go-to tips:

• Tender mutton secret: The natural pressure release is crucial for getting that melt-in-your-mouth mutton. Don’t rush it!
• Bye-bye slimy okra: Nobody likes slimy okra! The key is to avoid overcooking it. The pressure cooker method helps a lot, but don’t add it too early.
• Spice it up (or down): Feel free to adjust the amount of red chilli flakes to suit your taste. Start with less and add more if you like things fiery.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Swap the mutton for jackfruit or hearty mushrooms for a delicious vegan version.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level Adjustment: For a milder curry, reduce or omit the red chilli flakes. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: This curry is often made during special occasions like Eid and Bakrid. My aunt always adds a touch of rose water for a festive aroma!

Serving Suggestions

This Mutton & Okra curry is incredibly versatile. It pairs beautifully with:

• Roti or naan – perfect for soaking up all that delicious gravy.
• Steamed rice – a classic combination.
• Middle Eastern turmeric rice – adds another layer of flavour and colour.

Storage Instructions

Leftovers? Yes, please! Store any leftover curry in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together. You can also freeze it for longer storage.

FAQs

Got questions? I’ve got answers!

1. Can I use fresh okra instead of frozen? What adjustments should I make?

Absolutely! If using fresh okra, wash and chop it into bite-sized pieces. You might want to sauté it lightly in a separate pan for a few minutes before adding it to the pressure cooker to help reduce sliminess.

2. What cut of mutton is best for this recipe?

I recommend using shoulder or leg of mutton. These cuts have plenty of flavour and become beautifully tender with pressure cooking.

3. How can I prevent the okra from becoming slimy during cooking?

Don’t overcook it! The pressure cooker method helps, but avoid adding the okra too early in the cooking process.

4. Can I make this curry ahead of time? How does it hold up?

Yes, you can! The flavours actually develop even more overnight. It holds up well in the refrigerator for up to 3 days.

5. What is the best way to serve this dish to guests?

I love serving it in a large bowl with a side of fluffy rice and warm naan. A sprinkle of fresh coriander leaves adds a nice touch.

6. Can I adjust the amount of red chilli flakes to control the heat?

Definitely! Start with a smaller amount and add more to taste. You can always add more spice, but it’s hard to take it away!

Enjoy! I hope you love this Mutton & Okra curry as much as my family does. Let me know in the comments how it turns out for you!