Methi Mutton Gravy is a popular dish cooked in every Hyderabadi household. This spicy, delicious dish is cooked using methi (fenugreek leaves), mutton pieces and several spices. Each of the ingredients complements each other to provide you with a lip-smacking, delicious experience. Are you excited to re-create this dish? Then, keep on reading.
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Hyderabadi-Style Methi Mutton Gravy Now At Home!
Wash the mutton pieces and drain out all the excess water. Then, place a pressure cooker on high heat and add mutton pieces, turmeric, water and salt to it. Wait for three whistles and then remove the mutton pieces along with the broth in a bowl.
Pour some oil in the pressure cooker. Add ginger garlic paste and tomatoes in the cooker. Fry them until the tomatoes become a little mushy. Now, add the sliced potatoes, mutton pieces and methi leaves to the cooker and sauté them for a few minutes. Then add chilli powder, garam masala, coriander powder and mix everything well. Once the spices become fragrant, add the onion and coconut paste. Fry them until the raw smell leaves the cooker. Lastly, add the mutton broth to the cooker and close the lid. Let it cook for a few minutes, preferably until one whistle.
Garnish the methi mutton gravy with ghee and serve it hot with naan, roti or steamed rice.
You can also use fenugreek seeds (methi seeds) instead of the methi leaves to prepare this dish.
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Frequently Asked Questions
How to reduce the bitterness of methi leaves?
Sprinkle some salt over the methi leaves and let it rest for 15 minutes. Then, rinse the leaves with water. This is a great way to reduce the bitterness of methi leaves.
Is it necessary to cook the mutton in a slow pressure cooker?
Yes, because the mutton cooked in a pressure cooker is much tender than the one cooked in an open pot/pan.