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ONE POT MUTTON KURMA/ EASY MUTTON KURMA WITH COCONUT

Jayanthy Asokan
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.
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 203 kcal

Equipment

electric mixer grinder

Ingredients
  

  • 300 gm Mutton (mutton with bone)
  • 2 Onion (medium sized)
  • 3 Tomato (medium sized)
  • 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

  • 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

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.

Nutrition

Serving: 4peopleCalories: 203kcalCarbohydrates: 12.3gProtein: 2.3gFat: 17.2gSaturated Fat: 3.1gTrans Fat: 0.1gSodium: 20.3mgPotassium: 404.8mgFiber: 4.5gSugar: 5.2gVitamin A: 955.6IUVitamin C: 18mgCalcium: 68.2mgIron: 1.4mg
Keyword mutton kurma, one pot mutton kurma, pressure cooker mutton kurma
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