Mutton Kohlapuri | How to make Mutton Kohlapuri

By Jyothi Varne  |  23rd Jan 2016  |  
5 from 2 reviews Rate It!
  • Mutton Kohlapuri, How to make Mutton Kohlapuri
Mutton Kohlapuriby Jyothi Varne
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About Mutton Kohlapuri Recipe

Being in a typical Maharashtrian family, Sunday was always looked upon as a Non Veg bonanza day starting from breakfast to Lunch, dinner at times was skipped due to the heavy duty meal or was closed with a simple bone soup and some freshly baked bread, brought from a near by bakery. Typically, Kohlapuri food is high on spice and is heavy gravy based. Requires quite a bit up of prep work and patience. But trust me, if you have all the ingredients at hand and have an hour of free time with you. You can surely make a lip smacking Mutton Kohlapuri at your own home!!

Mutton Kohlapuri

Ingredients to make Mutton Kohlapuri

  • For dry masala - 1 cup coriander seeds
  • 1 tbsp - Methi/fenugreek seeds
  • 1 tbsp - White sesame seeds
  • 1/2 cup - Dry coconut grated
  • 1/2 tbsp - poppy seeds
  • 1 tbsp - cumin/Jeera Seeds
  • 2 tbsp Whole peppercorns
  • 1tbsp saunf
  • 4 Red Chillies Whole (smooth)
  • 4 Red Chillies Whole (crumpled)
  • For wet masala - 1 medium sliced Onion
  • 5-6 Sprigs of coriander leaves
  • 5-6 garlic Pods
  • 2 inch ginger
  • For Gravy - 250 Gms Mutton pieces
  • Juice of 1 lime
  • turmeric powder - 1/2 tsp
  • Dry masala Powder - 4 tbsp
  • Wet masala - use the entire qty of finely ground paste
  • 1 large onion - sliced
  • 1 large tomato - sliced
  • 1 tbsp - curd
  • 3-4 Green cardamon
  • 4 cloves
  • 2 bay leaves
  • oil for cooking
  • coriander leaves for garnish

How to make Mutton Kohlapuri

  1. Heat a wok on medium flame, add all the dry masala ingredients
  2. Roast all the ingredients until the spices emit their flavors. This will probably take 4-5mins
  3. Add the roasted spices to a grinding jar . Grind all the ingredients to a fine powder. You can store the powder upto a week in an air tight container
  4. For the wet masala - Fry the onions to a light golden brown in little oil
  5. Add the coriander leaves, ginger, garlic and fried onion into a grinding jar
  6. Blend all the ingredients to a fine paste by adding little water
  7. Now that you have both the Dry and Wet masala ready, lets start off by cooking the Gravy
  8. Marinate the mutton pieces in lime juice, pinch of salt, curd and turmeric powder . For a min 1hr
  9. Heat oil in a pressure cooker and add the whole spices - cloves, bayleaf, elaichi
  10. Once the spices splutter, add the sliced onion and fry until they are translucent
  11. Next add the tomatoes and cook until they turn mushy
  12. Add the marinated mutton pieces once the tomatoes are cooked and the oil starts to separate. Cook the meat on medium flam for 5 mins
  13. Next add the wet masala to the Mutton mixture and stir until it coats all the pieces . Cook till the raw masala smell disappears by stirring occasionally
  14. Finally add salt, the dry kohlapuri masala powder and stir again. Check on the spice levels and adjust accordingly
  15. Add one cup of water, basis the gravy consistency desired. Cook on low flame for 2-3 whistles
  16. Garnish with Coriander leaves. Serve hot with Rice

My Tip:

If you would like to view a step by step pictorial guide to this recipe. Click on the link below -

Reviews for Mutton Kohlapuri (2)

Juhi Khana year ago


Monika Mitruka2 years ago