Ingredients for DHABA STYLE MUTTON MASALA

5/6 tbsp Oil

(Whole Garam Masala)

2 piece cinnamon

6 Green Cardamoms

1 Black Cardamom

4 Cloves

(Dry roast grind into powder)

4 Dried Red Chillies

10/12 Almonds

10/12 Black Pepper Corns

2 tsp Coriander Seeds

½ tsp Fennel Seeds

1 tsp Cumin

1 tbsp Poppy Seeds (optional)

3 tbsp Curd

2 tsp Kashmiri Chilli Powder

2 Tomatoes sliced

1& 1/2 kg Mutton

2 tbsp Ginger Garlic paste

1 & ½ tsp Salt

2 Green Chillies

¼ tsp Turmeric Powder

2 tbsp Ghee

1 tbsp Chopped Garlic

½ tsp Dried Fenugreek Leaves (crushed)

½ tsp Garam Masala Powder

Coriander leaves

Steps for DHABA STYLE MUTTON MASALA

In a pressure cooker heat oil, add the given whole garam masala mentioned in ingredients section, onions and cook till golden brown.

Meanwhile dry roast dried red chillies, almonds, black pepper corns, coriander seeds, fennel seeds, cumin and poppy seeds and grind them into a powder and keep it aside.

Then beat the curds and add Kashmiri red chilli powder to it, mix it and keep aside.

When onions are brown, add mutton, ginger garlic paste and fry it for 7-8 mins and then add sliced tomatoes, green chillies, turmeric powder, add a little water and cook on high flame till one whistle and then on low flame for 15-20 mins till mutton is tender.

When mutton is done add curd and red chilli paste and mix it. Now cook on high flame till oil separates.

Next step in pan heat 2tbsp ghee, add chopped garlic sauté till it changes its color, add the grinded powder masala and cook on low flame for a minute till aroma arises. Then add 1/4 cup water and cook it till water reduces.

After water dries up add mutton gravy to this masala and mix it well, add fenugreek leaves, garam masala powder, coriander leaves and 1 cup of hot water to adjust gravy of your choice and mix it well. Cook on high flame till it boils and on low flame for 5-6 mins till oil floats on top of the gravy.

Serve it hot with rice , laccha paratha or roti