Kadhai Meat Recipe

If you're craving for a delicious mutton curry, then this recipe is perfect for you! Kadhai Meat is a traditional Punjabi dish bursting with a rich blend of spices and herbs. To prepare this flavorful recipe, gather mutton, assorted spices, and yogurt. It pairs wonderfully with rice, roti, or naan. Sauteed cumin seeds and bay leaves in a ginger-garlic onion paste impart an incredible depth of flavor. This mutton dish is a true delight for meat enthusiasts and is ideal for festive occasions. Whip it up effortlessly and savor it with your loved ones. Kadhai Meat is a great addition to birthdays, anniversaries, potlucks, game nights, and parties alike.

Total Time: Approximately 1 hour 30 minutes

Preparation Time: 20 minutes
Cooking Time: 1 hour 10 minutes

Ingredients of Kadhai Meat

500 grams mutton, cut into pieces
2 onions, finely chopped
2 tomatoes, pureed
1 green capsicum, cut into strips
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
2-3 bay leaves
1 teaspoon red chili powder
1 teaspoon coriander powder

1/2 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1/2 cup yogurt (curd)
Salt to taste
Fresh coriander leaves, chopped (for garnish)
2 tablespoons oil

How to make Kadhai Meat

Step 1:

Start by heating 2 tablespoons of oil in a kadhai or deep pan over medium heat. Add 1 teaspoon of cumin seeds and 2-3 bay leaves, and sauté for a few seconds until they become fragrant. Next, add 2 finely chopped onions and cook them until they turn golden brown. Then, add 1 tablespoon of ginger-garlic paste and sauté for another 2 minutes until the raw smell dissipates. Stir in 2 pureed tomatoes and cook for 5-7 minutes until the oil begins to separate from the masala.

Step 2:

Now, add spices: 1 teaspoon each of red chili powder and coriander powder, 1/2 teaspoon of turmeric powder, and salt to taste. Mix well and cook for 2-3 minutes. Add 1/2 cup of yogurt (curd) and mix thoroughly. Cook for 5 minutes, stirring occasionally, until the yogurt blends well into the masala.

Step 3:

Add 500 grams of mutton pieces to the masala and mix until well-coated. Cook for 10-12 minutes over medium-high heat, stirring occasionally, until the mutton browns evenly. Pour in 1 cup of water, bring it to a boil, then reduce the heat to low. Cover the kadhai with a lid and simmer for 45-50 minutes or until the mutton is tender, stirring occasionally and adding more water if needed.

Step 4:

Once the mutton is cooked, add 1 sliced green capsicum and 1/2 teaspoon of garam masala powder. Mix well and cook for another 5-7 minutes until the capsicum is cooked but still retains its crunch. Garnish with freshly chopped coriander leaves and serve hot with steamed rice, roti, or naan. This flavorful Kadhai Meat is sure to delight your taste buds and make for a perfect dish on any special occasion!