Mutton Methi and Potato Curry

Mutton Methi and Potato Curry

This is a gravy curry with greens and vegetable along with the mutton,using simple garam masala and yoghurt gives wonderful aroma as we add the greens part after cooking mutton curry first and finishing with vegetables lastly.The fresh herbs adds flavour to the dish.


As a first step,cook mutton curry with the things below

Mutton – 400 gms

Onion – 2 med

Ginger – 2 ” pc

Garlic – 6 cloves

Tomato – 2 med chopped

Red chilli powder – 1/2 tsp

Turmeric powder – 1/6 tsp

Coriander powder – 1/2 tsp

Salt – as per taste

Oil – 2 tbsps

Ingredients to add as a second step in the process

Methi/Fenugreek leaves – 1 bunch picked, washed and chopped

Fresh coriander – a handful washed and chopped

Green chillies -2 slit lengthwise

Curry leaves – 1 sprig


Potatoes – 3 med peeled,washed and cut into chunks and fry in a tsp of oil till crust forms.

Pan fried Potatoes

Yoghurt – 1 cup whisked

(Cloves-2, Cinnamon-1”pc, Cardamom-2, Black peppercorns-4)  grind into powder


First to cook mutton curry with the step one ingredients, chop one onion,and grind the other onion with ginger and garlic into a paste.

Place a pressure cooker pan on stove top and add oil,as it gets hot add chopped onion and fry 2 mins and add the paste of onion-ginger-garlic and fry well till brown and drop in the washed and drained mutton .

Saute well for 5 mins,add powders and salt stir well to combine and add chopped tomato and 2 cups of water pressure cook for 10 mins.

Turn of heat and release pressure and now add the step 2 ingredients,The fried potatoes,prepared methi leaves,fresh coriander,curry leaves,green chillies and powdered masala and stir well.

Things to go as a second step into the mutton curry

Add the whisked fresh yoghurt and stir on low flame for 3-4 mins and cover and simmer till thick and potatoes are done.

Turn off heat and serve hot.This curry has a delicious flavour.


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