Pandi Curry


     1 Mutton 500 gms
    2 Ginger- garlic paste 1 tbsp, 1 tbsp
    3 Turmeric powder 1 tsp
    4 Dry Red chilli 2 nos
    5 Mustard seeds 1 tsp
    6 Cumin seeds 1 tsp
    7 Coriander seeds 1 tsp
    8 Fenugreek seeds 1 tsp
    9 Black pepper 1 tsp
    10 Coriander leaves 50 gms
    11 Vinegar 1 tsp
    12 Onion ½
    13 Oil 1 tbsp
    14 Salt To taste

preparation method

For pandi curry- take mutton in a bowl and add ginger –garlic paste and turmeric powder in it and mix well keep it to marinade overnight and then precook the mutton in the cooker (optional )
For wet masala-In a mixer grinder, take coriander leaves, ginger-garlic paste, vinegar and onion in it and grind it to make a fine paste.
For dry masala- dry roast the mustard seeds, cumin seeds, coriander seeds, fenugreek seeds, red chilli and black pepper then add it in a grinder and grind it to a powder
Heat oil in a pan and add grinded paste in it and sauté it.
Now add marinated mutton and grinded powder in it and mix it well

Serving Suggestions

    Serve 4
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By: Chef Shantanu Gupte

Show: India Unlimited

Prep:25 Mins Cook: less than 15 min

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