Rajasthani Style Mutton Banjara Recipe
You will simply love this delicious Mutton Banjara that is super simple to make in a pressure cooker. A delicate combination of onions, ginger and garlic cooked along with spices and curd makes this dish absolutely delectable. Serve it along with Jeera rice and Kulcha for a delicious weekend lunch or dinner.
The easiest Mutton Curry made with simple ingredients along with a simple recipe. No marination, no slow cooking, this recipe is apt for all who are in a rush to complete their dinner preparations. As the name says, Mutton Banjara, where Banjara means Gypsies. Hence the dish that is made in jiffy with the simplest ingredients in Mutton Banjara.
If you like this recipe, you can also try other Mutton recipes such as :
- 750 grams Mutton
- 2 tablespoons Mustard oil
- 2 Onion , thinly sliced
- 10 cloves Garlic , finely chopped
- 2 inch Ginger , finely chopped
- 2 tablespoons Kashmiri Red Chilli Powder
- 2 tablespoons Coriander Powder (Dhania)
- 1 teaspoon Turmeric powder (Haldi)
- 2 Bay leaf (tej patta)
- 4 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 4 Cardamom (Elaichi) Pods/Seeds
- 4 Whole Black Peppercorns , crushed
- 4 Dry Red Chilli
- 1/2 cup Curd (Dahi / Yogurt)
- Salt , to taste
- 1 teaspoon Coriander (Dhania) Seeds , roasted and crushed
- 6 sprigs Coriander (Dhania) Leaves , finely chopped
How to make Rajasthani Style Mutton Banjara Recipe
To begin making the Rajasthani Mutton Banjara recipe, prep all the ingredients and keep ready.
Heat oil in a pressure cooker over medium heat; add the bay leaf, pepper, cloves, cinnamon, cardamom and dry red chilies and sauté for a minute. Add the onion, ginger and garlic and saute until the onions soften and turns slightly brown.
Add mutton along with curd and mix well and saute on high heat for 3 to 4 minutes.
Now add coriander powder, red chilli powder, turmeric and salt and mix well. Add about 1/2 to 1 cup of water based on the gravy you would like.
Pressure cook the Mutton Banjara for about 3 whistles. After 3 whistles turn the heat low and simmer for 10 minutes and turn off the heat. Allow the pressure to release immediately.
Once done, stir in the crushed coriander seeds and chopped coriander leaves and serve hot.