Mutton Makhni


  • Mutton: ½ kg
  • Oil: ½ cup
  • Piyaz (Onion): 1 large
  • Zeera (Cumin seeds): 1 tsp
  • Sabz elaichi (Green cardamom): 2
  • Tamater (Tomatoes): 2 medium
  • Namak (Salt): 1¼ tsp [to taste]
  • Pissi laal mirchen (Red chilli powder): 1½ tsp
  • Haldi (Turmeric powder): ½ tsp
  • Dhaniya (Coriander) powder: 1 tsp
  • Sabz mirchen (Green chilies): 2_3
  • Lehsan (Garlic) paste: 1 tsp
  • Pani (Water): 2½ cups
  • Dahi (Yogurt): 1 cup
  • Cream: ¼ cup
  • Makhan (Butter): 2 tbs
  • Sabz dhaniya (Green coriander): 2 tbs
  • Sabz mirchen (Green chilies): 2
  • Garm masala (Whole spices) powder: ¼ tsp
  • Oil: ½ cup


Step 1: Fry Piyaz (Onion) till it becomes pink. Add Zeera (Cumin seeds), Sabz elaichi (Green cardamom), mix, and cook till Piyaz becomes brown.

Step 2: Add Tamater (Tomatoes) and cook for a few seconds. Add Mutton, mix, and cook for 1 minute at medium-low flame. Add Namak (Salt), Pissi laal mirchen (Red chilli powder), Haldi (Turmeric powder), Dhaniya (Coriander) powder, Sabz mirchen (Green chillies), Lehsan (Garlic) paste, mix and cook for 3 minutes at medium-low flame.

Step 3: Add Dahi (Yogurt), mix and cook till Oil separates. Add Pani (Water), mix, and pressure cook for 8 minutes or as required.

Step 4: After that, remove pressure and cook at medium-low flame till half of the water is reduced.

Step 5: Add Cream, mix, and cook for a few seconds. Add Makhan (Butter), Sabz mirchen (Green chillies), Sabz dhaniya (Green Coriander), Garm masala (Whole spices) powder and mix well.

Delicious Mutton Makhni is ready to serve.

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