Hariyali or green curry is a curry loaded with fresh herbs like coriander leaves and some mint leaves. A perfect blend of coriander leaves, mint leaves, green chilies and all the spices makes this curry packed with flavours and texture.
Serve Hariyali Mutton Curry along with Pudina Lahsun Lachha Paratha, Tomato Onion Cucumber Raita and Steamed Rice for a weeknight dinner.
If you like this recipe, you can also try other mutton recipes such as :
Cuisine: North Indian Recipes
Course: Dinner
Diet: Non Vegeterian
Equipments Used: Preethi Blue Leaf Mixer Grinder, Hard Anodized Pressure Cooker, Hard Anodised Kadai (Wok)
Cooks in 45 M
Total in 60 M
To begin making the Hariyali Mutton Curry recipe, clean/rinse mutton pieces. Add 1 teaspoon salt and pressure cook in 1/2 cup water for about 3 whistles.
Grind all the ingredients mentioned under ‘for green masala’ together with a little water.
Heat oil in a pan. Add onion paste and saute until raw smell of the onions goes off.
Add tomato puree and cook until oil separates from the sides of the pan.
Add green masala paste and cook for 5 minutes. Add cooked mutton pieces and mix well.
Add salt to taste and little water if required. Simmer and cook covered for 10 to 15 minutes. Whisk cream and add it to the curry. Serve hot.
Serve Hariyali Mutton Curry along with Pudina Lahsun Lachha Paratha, Tomato Onion Cucumber Raita and Steamed Rice for a weeknight dinner.