Mutton Kadai

Mutton Kadai delivers hearty, North Indian flavors with a coarse, roasted‑spice profile. Bone‑in mutton is bhunoed with onions, ginger‑garlic, and tomatoes until the masala turns glossy, then slow‑cooked till tender. Capsicum is added towards the end for crunch and aroma. A freshly ground kadai masala—coriander seeds, dried red chilies, cumin, and black pepper—gives the dish its signature smoky warmth and clingy texture. Finished with kasuri methi, ginger juliennes, and fresh coriander, it pairs perfectly with tandoori roti, naan, or jeera rice.

• Taste profile: medium‑to‑hot, earthy and peppery with tomato tang and roasted spice warmth.

• Texture: mutton tender to the bone; masala thick and clingy; peppers crisp‑tender.

• Ideal for: hearty mains, weekend meals, and dhaba‑style lovers.

• Serving suggestion: garnish with ginger juliennes and coriander; serve hot with Indian breads or rice.

What You Get

• Generous single‑serve portion of Mutton Kadai with bone‑in pieces.

Key Highlights

• Freshly ground kadai masala for peak aroma.

• Slow‑cooked mutton for depth and tenderness.

• Thick, semi‑dry masala—no heavy cream.

• Made fresh to order; packed hot.

Ingredients

• Mutton (bone‑in), onions, tomatoes, capsicum, ginger, garlic, green chilies.

• Whole spices: coriander seeds, cumin seeds, dried red chilies, black peppercorns.

• Ground spices: turmeric, Kashmiri/red chili, coriander powder, garam masala; kasuri methi; salt.

• Fat: oil/ghee as needed; fresh coriander and ginger to finish.