Mutton Potato Curry Recipe – Authentic Indian Pressure Cooker Style

Last Updated on 2 months by Neha Deshmukh

Mutton Potato Curry Recipe – Authentic Indian Pressure Cooker Style

Hey everyone! If you’re anything like me, a comforting, flavorful mutton curry is the ultimate soul food. This Mutton Potato Curry is a family favourite – it’s rich, aromatic, and surprisingly easy to make, especially with the help of a pressure cooker. I first made this when I was trying to recreate my grandmother’s recipe, and after a few attempts, I think I’ve finally nailed it! It’s the kind of dish that fills the house with the most incredible smell and just feels like home.

Why You’ll Love This Recipe

This isn’t just any mutton curry. It’s a beautiful blend of tender mutton, soft potatoes, and a fragrant spice mix. Using a pressure cooker cuts down on cooking time without sacrificing any of the flavour. Plus, it’s a complete meal in one pot! It’s perfect for a weekend family dinner or when you’re craving something truly satisfying.

Ingredients

Here’s what you’ll need to make this delicious Mutton Potato Curry:

• 500 gm mutton
• 3 tbsp oil
• 1 tsp cumin seeds
• 1 tsp crushed black pepper
• 2 cloves
• 2 green cardamom (crushed)
• 1 black cardamom
• 2 onions (thinly sliced)
• 1 tbsp ginger garlic paste
• 1 large tomato (chopped)
• 1 tsp coriander powder
• 1 tsp red chilli powder
• 0.5 tsp Kashmiri red chilli powder
• 0.5 tsp turmeric powder
• 0.5 tsp cumin powder
• 500 gm potato (chopped into large chunks)
• 0.25 cup whisked yogurt
• 1 tbsp kasuri methi (dried fenugreek leaves)
• Salt to taste
• Coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Kashmiri Red Chilli Powder: Don’t skip this! It gives the curry that gorgeous, vibrant red colour without adding too much heat. It’s all about the colour, trust me.
• Whole Spices: Using whole spices like cumin seeds, cloves, and cardamom really elevates the flavour. Lightly sizzling them in oil releases their aroma and creates a fantastic base.
• Spice Blends: Spice blends can vary regionally. Some families add a pinch of garam masala, while others prefer to keep it simple. Feel free to adjust to your preference! My friend’s mom always adds a tiny bit of fennel seed – it’s lovely.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the mutton and set it aside to drain. This helps remove any impurities.
2. Heat the oil in a pressure cooker over medium heat. Add the cumin seeds, cloves, green cardamom, and black cardamom. Let them sizzle for about a minute until fragrant.
3. Add the sliced onions and fry until they turn golden brown. This is key for building flavour, so be patient! Stir in the ginger garlic paste and cook for another minute until fragrant.
4. Now, add the chopped tomatoes, coriander powder, red chilli powder, Kashmiri red chilli powder, turmeric powder, and cumin powder. Cook until the tomatoes soften, adding a splash of water if needed to prevent sticking. You want a nice, thick masala.
5. Add the mutton and toss to coat it well in the spice mixture. Pour in 1 cup of water, season with salt, and close the pressure cooker lid. Pressure cook for 2 whistles. Let the pressure release naturally – this is important for tender mutton!
6. While the mutton is cooking, soak the chopped potatoes in hot water. This helps them cook faster and become beautifully soft.
7. Once the pressure has released, open the cooker. Add the soaked potatoes and whisked yogurt. Stir well and pressure cook for 1 more whistle on medium heat.
8. Again, let the pressure release naturally. Garnish with kasuri methi (if using) and fresh coriander leaves before serving.

Expert Tips

• Browning the Onions: Don’t rush this step! Properly browned onions are the foundation of a great curry.
• Marinating the Mutton: If you have time, marinate the mutton with the spice mix and yogurt for at least 30 minutes (or even overnight!) for extra tender and flavourful results.
• Natural Pressure Release: Always let the pressure release naturally for the most tender mutton.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustments: Reduce the red chilli powder for a milder curry, or add more for extra heat. A pinch of cayenne pepper can also give it a kick.
• Slow Cooker Adaptation: This recipe works beautifully in a slow cooker! Sauté the onions and spices as directed, then add all the ingredients to the slow cooker and cook on low for 6-8 hours.
• Regional Variations:
  • Kashmiri Style: Add a pinch of saffron strands soaked in warm milk for a richer flavour and colour.
  • Punjabi Style: Add a tablespoon of ghee (clarified butter) towards the end of cooking for extra richness.
• Different Cuts of Mutton: You can use different cuts of mutton, like shoulder or leg. Bone-in mutton adds more flavour.

Vegan Adaptation

Believe it or not, you can make a fantastic vegan version of this curry! Substitute the mutton with 500gm of jackfruit (young, green jackfruit) or soy chunks. Adjust the cooking time accordingly – jackfruit may need a little longer to soften.

Gluten-Free

This recipe is naturally gluten-free! Just double-check that your spice blends don’t contain any hidden gluten.

Festival Adaptations

This Mutton Potato Curry is a popular dish during festivals like Eid and Diwali in many Indian households. It’s a hearty and celebratory meal perfect for sharing with loved ones.

Serving Suggestions

This curry is amazing with:

• Steaming hot rice (basmati is my favourite!)
• Warm roti or naan bread
• A side of raita (yogurt dip) to cool things down
• A simple onion and cucumber salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours meld together!

FAQs

1. What cut of mutton is best for this curry?

Shoulder or leg of mutton are great choices. Bone-in cuts add more flavour.

2. Can I make this curry without a pressure cooker?

Yes, you can! It will take longer. Simmer the mutton in a heavy-bottomed pot for about 1.5-2 hours, or until tender.

3. How can I adjust the spice level of this curry?

Reduce or increase the amount of red chilli powder. You can also add a pinch of cayenne pepper for extra heat.

4. What is the purpose of Kashmiri red chilli powder?

It adds a beautiful red colour to the curry without making it too spicy.

5. Can I add other vegetables to this curry?

Absolutely! Peas, carrots, or cauliflower would be delicious additions.

6. How do I prevent the mutton from becoming tough?

Don’t overcook it! Letting the pressure release naturally is key. Marinating the mutton beforehand also helps tenderize it.