Mutton Dak Bungalow Curry Recipe
Introduction:
Mutton Dak Bungalow Curry is a deliciously rich and aromatic dish that pays homage to the culinary traditions of Indian households, combining the robust flavors of marinated mutton with a harmonious blend of spices. This recipe, perfect for a cozy dinner, will tantalize your taste buds and transport you to the heart of Indian cuisine.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mutton (with bones) | 500 grams |
| Curd (Dahi/Yogurt) | 3 tablespoons |
| Ginger Garlic Paste | 2 tablespoons |
| Red Chilli Powder | 1 teaspoon |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Mustard Oil | 5 tablespoons |
| Whole Eggs (hard boiled) | 4 |
| Potatoes (small) | 4 |
| Ghee | 1 tablespoon |
| Radhuni (special Bengali spice) | 1/2 teaspoon (optional) |
| Methi Leaves (Fenugreek) | 1/3 teaspoon |
| Bay Leaf (Tej Patta) | 1 |
| Onion (sliced) | 1 |
| Tomato (sliced) | 1 |
| Ginger (paste) | 1 teaspoon |
| Garlic (paste) | 1-1/2 teaspoons |
| Salt | To taste |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cardamom Pods/Seeds | 3 |
| Black Cardamom (Badi Elaichi) | 1 |
| Mace (Javitri) | 1 blade |
| Nutmeg Powder | 1/4 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Coriander Seeds (Dhania) | 1 tablespoon |
| Green Chillies | 2 (to taste) |
| Dry Red Chilli | To taste |
| Whole Black Peppercorns | 4 |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | Approximately 450 |
| Protein | 30 grams |
| Carbohydrates | 25 grams |
| Fats | 25 grams |
| Fiber | 4 grams |
Preparation Time:
- Prep Time: 480 minutes (8 hours, including marination)
- Cook Time: 60 minutes
- Total Time: 540 minutes (9 hours)
Servings:
- Servings: 2
Cuisine:
- Indian
Course:
- Dinner
Diet:
- Non-Vegetarian
Instructions:
Step 1: Marinating the Mutton
To kick off the preparation of the Mutton Dak Bungalow Curry, start by thoroughly cleaning the mutton under running water at room temperature. After washing, place the meat in a large pasta strainer for about 30 minutes to drain any excess water.
In a spacious bowl, combine the cleaned mutton with sour curd, ginger garlic paste, red chili powder, Kashmiri red chili powder, turmeric powder, and mustard oil. Massage the marinade into the meat, ensuring each piece is coated well. Cover the bowl and allow the mutton to marinate for a minimum of 6 to 8 hours, ideally overnight, to allow the flavors to penetrate deeply. Remove the marinated meat from the fridge about 2 hours before cooking to bring it to room temperature.
Step 2: Preparing the Special Spice Powder
While the meat is marinating, you can prepare the special spice powder. In a spice grinder, dry grind the coriander seeds, cumin seeds, and any other whole spices listed under the “Special Spice Powder” section. Store this mixture in an airtight container for later use.
Step 3: Frying the Eggs and Potatoes
Prepare the boiled eggs by pricking the skin with a fork to prevent bursting during frying. In a bowl, toss the boiled eggs and small potatoes with salt and turmeric powder, allowing them to sit for 10 minutes. In a large non-stick pan, heat the mustard oil and ghee over medium heat. Fry the marinated eggs and potatoes until they are beautifully golden brown. Once done, remove them from the pan and set aside.
Step 4: Making the Gravy
In the same pan, add the bay leaf, Radhuni (if using), and methi leaves, frying them for a few seconds—being cautious not to burn the methi. Next, add the sliced onion and a pinch of salt, covering the pan to soften the onions for about 2 minutes. After 2 minutes, uncover and sauté the onions until they turn golden brown. Stir in the ginger garlic paste and fry for an additional minute, followed by the addition of sliced tomatoes. Cook until the tomatoes break down and become pulpy.
Step 5: Cooking the Mutton
Once the onions and tomatoes have melded into a rich base, add the marinated mutton along with the special spice powder. Cover the pan and let it cook for 5 minutes, then uncover and sauté over medium heat for about 30 minutes. If the masala begins to stick to the bottom, add a splash of water to loosen it.
Add the previously fried potatoes to the pan, along with 2 cups of water. At this stage, you have the option to cook the mutton in a pressure cooker or continue in the same pan.
-
For Pressure Cooker: Transfer everything into the cooker, seal the lid, and cook for approximately 10 minutes or until you hear about 4 whistles. Afterward, let the pressure release naturally before opening the lid. Add the fried eggs and simmer for an additional 5 minutes.
-
For Cooking in a Pan: Lower the heat, cover the pan, and allow the curry to simmer gently for 20 to 30 minutes, or until the mutton is tender and cooked through.
Step 6: Serving Suggestions
Once the mutton is well-cooked, open the lid and serve the Mutton Dak Bungalow Curry hot, garnished with fresh cilantro if desired. This delightful curry pairs beautifully with Phulka (soft Indian bread) and Jeera Rice (cumin-flavored rice) for a hearty weekday meal. Enjoy your culinary journey through the flavors of India!
Conclusion
Mutton Dak Bungalow Curry embodies the essence of Indian cooking—rich flavors, aromatic spices, and a delightful balance of textures. Whether it’s a family gathering or a special occasion, this dish is sure to impress and satisfy the heartiest of appetites. Happy cooking!
