Recipe of Punjabi dhaba style Mutton Curry

dhaba style Mutton Curry

This dhaba style Mutton Curry is inspired by the rustic flavors of Punjab’s highway dhabas. We stopped at a dhaba on the way to Chandigarh and ordered mutton curry with tandoori rotis, which came with dollops of white butter. I stormed into the kitchen and begged the cook for the recipe. When I returned to Mumbai, I recreated the curry, but with a few changes. It was a big hit with the family right away. I like to eat dhaba style Mutton Curry with a lot of white butter and whole green chilies.


  • 750 gm bone-in mutton, cut into 3-inch sections
  • Mutton stock (150 mL)
  • 8 freshly ground black peppercorns
  • 3 cloves
  • 2 smashed black cardamom
  • 2 bay leaves,
  • 2 bay leaves,
  • 1 diced green chili
  • 112 tbsp ghee
  • One and half tbsp ghee
  • Half tablespoons ginger paste
  • Half tablespoons garlic paste
  • season with salt to taste
  • For paste
  • 1/4 tbsp fennel seeds, ground
  • 11/2 tbsp Kashmiri red chilli powder
  • 2 big tomatoes, finely chopped
  • 1 tbsp cumin seeds, ground
  • 1/4 tbsp fennel seeds, ground
  • 1/4 tsp turmeric powder
  • 1/4 tsp turmeric powder


  • 2 tbsp chopped new coriander leaves

How to make it

  1. To make the paste, combine all of the ingredients mentioned under ‘For Paste.’ Grind until smooth. Set aside for now.
  2. In a heavy-bottomed non-stick pan, melt the ghee. Add the onion puree and continue to cook until it turns a light brown color. Continue to sauté for another 5 minutes after adding salt.
  3. Add the ginger and garlic paste and cook for 2 minutes before adding the chopped green chilli and the rest of the whole spices.
  4. Place the washed and pat-dried mutton pieces in after a few minutes. On a high flame, sear the meat and spices.
  5. Reduce the heat to low, add the reserved spice paste, and cook for another 8 minutes.
  6. Bring to a low simmer, then add the mutton stock. Cover the pan tightly with a lid and cook the meat slowly until it is tender.
  7. Change the salt until the meat is tender and the oil has withdrawn from the gravy. Serve with tandoori roti or steamed rice, garnished with chopped coriander leaves.

Notes: a. Marinate the mutton pieces for an hour in whisked thick curd, Kashmiri red chilli powder, and ginger garlic paste before adding to the pan.

b. Finishing with a sprinkling of Kasoori Methi, slightly broiled and powdered, may add a new dimension to the dish.