Mutton kurma is an easy one-pot recipe to prepare with available ingredients in your pantry. It is a south Indian-style preparation prepared in a pressure cooker. This kurma is spicy and flavourful with few spices, and the coconut paste elevates the taste to the next level.
Making mutton kurma in a pressure cooker takes only a few minutes and makes mutton pieces spongy and delectable. Apart from mutton, I use the same basic masalas for chicken and vegetable kurma. My Amma uses to try different spices when making this recipe. I also follow in her footsteps. Today I’m sharing the basic kurma recipe. You can adapt your version by adding any meat or vegetables according to your taste.
Lets see how to prepare one pot mutton kurma in step by step pictorial preparation below!
Firstly, add oil to a pressure cooker on medium heat. Saute chopped onions until translucent.
Secondly, add homemade Ginger Garlic Paste and saute well until the raw smell disappears.
Thirdly, goes in chopped tomatoes and saute until it turns mushy.
Then add cleaned washed mutton pieces and add chilli powder, coriander powder, turmeric powder, and salt to taste.
Stir well until mutton pieces are seals with the spice mixture and coat well.
Now add two cups of water and wait until it starts to boil. Close the lid and cook on medium heat. Wait for eight whistles and switch off the flame.
Wait until the pressure settles. Meanwhile, add little water to coconut and fennel seeds and grind to a fine paste.
After pressure settles down, remove the lid of the pressure cooker and add coconut paste and stir well. Do not overcook the mutton kurma, as the coconut will starts to split. I always cook for two to three minutes after adding the coconut paste.
Transfer the mutton kurma to a serving bowl and garnish it with fresh coriander leaves.
Variations
You can add coconut milk instead of coconut paste. The consistency will not be thick like this.
When grinding coconut paste, you can add few soaked cashews. It adds richness to the kurma.
You can substitute any meat, vegetables, or Paneer(cottage cheese) in the kurma.
Serving Suggestions For One pot Mutton Kurma
This One-pot mutton kurma pairs well with Roti, Paratha, Idli, Dosa String hoppers, Appam, and piping hot steamed rice. It is also the best accompaniment for Biriyani, Pulao, or any flavoured rice.
You May Also Like To Try Some Curries
Easy Chicken Kurma/Easy Chicken Curry (One Pot)
Kashmiri Chicken(Murgh)Kashmiri Chicken Curry
Mangalorean Chicken Ghee Roast,Semi Gravy
Easy Coriander/Cilantro Chicken Curry
Chettinad Mutton Chukka/Mutton Fry
Notes
I use homemade Ginger Garlic Paste for my recipes. You can make an equal amount of ginger-garlic 1:1 ratio for this recipe.
Grind coconut and fennel to a fine paste by adding little water.
Saute onion and tomato well. It gives the mutton kurma the best taste.
ONE POT MUTTON KURMA/ EASY MUTTON KURMA WITH COCONUT
Equipment
Ingredients
- 300 gm Mutton (mutton with bone)
- 2 Onion (medium sized)
- 3 Tomato (medium sized)
- 1½ teaspoon Ginger garlic paste
- 1 teaspoon Chilli powder
- 2 teaspoon Coriander powder
- ½ teaspoon Turmeric powder
- 4 tablespoon Oil (flavourless oil)
- 1 Coriander leaves (handful)
For The Coconut Paste
- ⅓ cup Coconut (small pieces)
- 2 tablespoon Fennel seeds
Instructions
- Firstly, add oil to a pressure cooker on medium heat. Saute chopped onions until translucent.
- Secondly, add homemade Ginger Garlic Paste and saute well until the raw smell disappears
- Thirdly, goes in chopped tomatoes and saute until it turns mushy.
- Then add cleaned washed mutton pieces and add chilli powder, coriander powder, turmeric powder, and salt to taste.
- Stir well until mutton pieces are seals with the spice mixture and coat well.
- Now add two cups of water and wait until it starts to boil. Close the lid and cook on medium heat. Wait for eight whistles and switch off the flame.
- Wait until the pressure settles. Meanwhile, add little water to coconut and fennel seeds and grind to a fine paste.
- After pressure settles down, remove the lid of the pressure cooker and add coconut paste and stir well. Do not overcook the mutton kurma, as the coconut will starts to split. I always cook for two to three minutes after adding the coconut paste.
- Transfer the mutton kurma to a serving bowl and garnish it with fresh coriander leaves.
Notes
Nutrition
Vishhal B Anand
Great tip of not cooking much after adding the Coconut. If one overlooks what happens, I am not very familiar with dishes of Curry with Coconut. Looks like a super awesome recipe!
Thank you
JAYANTHY
Thank you!