Recipe of Ultimate 30-minute Restaurant Style North Indian Mutton Curry

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Write down the time youre eating stuff. This allows you to see what times of day you feel the hungriest, when you are likely to reach for a snack and the right way to work around those times. After a day or two you might notice that, although you eat lunch at the same time every day, you still feel hungry an hour or so later. You should also be able to see whether or not you might be eating because youre bored. This is unbelievably useful because understanding when youre vulnerable to snacking will help you fill those times with other activities that will keep you away from the candy aisle.

Record your mood while you eat. This could show you whether or not you use food to solve emotional issues. This will likely show you whether or not you gravitate in the direction of specific foods based on your mood. Lots of us will reach instinctively for junk food when we feel disappointed or angry and we are more likely to choose healthy options when we feel happy or content. Not only will this enable you to notice when you reach for particular foods based on your mood, it will help you find ways to keep healthier (but similar) options on hand for those same moods and help you figure out whether or not someone professional can help you deal with the issues that are sending you towards certain foods in the first place.

We hope you got insight from reading it, now lets go back to 30-minute restaurant style north indian mutton curry recipe. You can cook 30-minute restaurant style north indian mutton curry using 24 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to make 30-minute Restaurant Style North Indian Mutton Curry:

1. You need 1 kg of Mutton.
2. Get 1 Tsp of Whole Peppercorns.
3. Get 3 Cup of Red Onions, chopped.
4. Use 3 of Green chilli, slit lengthwise.
5. Get 2 Sprigs of Curry Leaf.
6. Provide 1 1/2 Tablespoon of Ginger, grated.
7. Take 1 1/2 Tablespoon of Garlic, grated.
8. Take 1 Tablespoon of White Vinegar.
9. Take 1 of Tomato, diced.
10. Provide 1 of Potato, diced.
11. You need 1/2 Tsp of Turmeric powder.
12. Take of To Roast Spices:.
13. Use 5 Tsp of Red Kashmiri chilli powder.
14. You need 4 Tsp of Coriander powder.
15. Use 1/4 Tsp of Fennel powder.
16. Take 1/2 Tsp of Cumin powder.
17. Take 1 Tsp of Garam Masala.
18. Provide 1 1/2 Tsp of Pepper powder.
19. Use of For Tadka/Seasoning:.
20. You need 3 of Shallot, finely sliced.
21. Take 2 Sprigs of Curry Leaves.
22. Take 1/8 Tsp of Roasted Fenugreek powder(Uluva podi).
23. Get to Taste of Salt.
24. You need as needed of Coconut oil.

Instructions to make 30-minute Restaurant Style North Indian Mutton Curry:

1. In a pressure cooker, heat coconut oil and add the black peppercorns and saut for a few seconds. Add green chilli, curry leaves, red onion, turmeric powder, ginger and garlic, and saut until the onion turn golden brown. Add tomatoes, potatoes, mutton, vinegar, and salt. Cover the pressure cooker and cook until 6 whistles on medium low..
2. While the mutton is cooking, take a small cast iron skillet and add all the ingredients under the Dry Roast Spices and saut until the spices give out an aroma but be careful not to burn it. Once the pressure in the cooker dies down, open the lid and add the roasted spices to the cooked mutton..
3. Add water to bring the curry to desired consistency and season with salt if necessary. Bring the curry to a boil. Meanwhile for the tadka/seasoning, take a skillet and add some coconut oil, shallots and curry leaves and saute until the shallots and golden brown. Add fenugreek (uluva) powder and saute it for a few seconds. Add this to the mutton curry and give it a stir. Enjoy with Rice or Roti and Raita..

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