Nagpuri Mutton Taula (Maharastrian Mutton Curry)

Name: Nagpuri Mutton Taula (Maharastrian Mutton Curry)
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6
Cuisine: Indian
Ingredients: 1 kg mutton (curry cut); 1 cup mustard oil; 4 onions, thinly sliced; 6 clove garlic; 4 green chillies; 0.5 tsp turmeric powder; 0.5 tbsp Kashmiri chilli powder; 1 tbsp coriander powder; 1 cup yogurt, whisked; 1 tbsp kasuri methi (dried fenugreek leaves); 1 cup hot water; salt to taste; 0.33 cup fresh coriander, chopped; 0.25 cup dried coconut (khopra), sliced; 1 tbsp sesame seeds; 1 tbsp poppy seeds (khuskhus); 0.25 cup raw peanuts; 1 tsp garam masala; 1 tbsp cumin seeds; 2 tbsp coriander seeds

Nagpuri Mutton Taula (or Tawla) is a traditional Maharashtrian mutton curry from the Ansari community of Nagpur, loved for its bold, rustic flavours and nutty, slow-cooked gravy. Traditionally made on heavy iron pans (taulas) over wood fires, this dish captures the true essence of Nagpuri cuisine — smoky, rich, and full of depth.

Don’t have a rustic pan? You can easily recreate this authentic taste at home using a heavy-bottomed kadhai or pot. Slow-cooked in **mustard...

onions, thinly sliced

Kashmiri chilli powder

kasuri methi (dried fenugreek leaves)

fresh coriander, chopped

dried coconut (khopra), sliced

poppy seeds (khuskhus)

Calories

635.3kcal (31.77%)

Protein

37.9g (75.76%)

Step 1

Grind garlic and green chillies into a smooth paste using a mortar and pestle or blender. Set aside.

Step 1

In a dry pan, roast sliced coconut until lightly golden. Push to the side and add sesame and poppy seeds. Toast on low heat for 1-2 minutes until fragrant. Transfer to a plate and cool.

Step 2

In the same pan, roast the peanuts until golden. Once cool, rub between your palms to remove their skin.

Step 3

Coarsely grind the roasted coconut, seeds, and peanuts together. Set aside.

Step 4

Dry-roast cumin and coriander seeds together until deep golden but not burnt. Cool and grind coarsely. Keep aside separately.

Step 1

Heat mustard oil in a heavy-bottomed kadhai or pot until it reaches smoking point.

Step 2

Add sliced onions and sauté until golden brown.

Step 3

Add the mutton pieces along with the garlic-chilli paste. Sear on high heat until lightly browned.

Step 4

Add turmeric, Kashmiri red chilli powder, and coriander powder. Stir and cook until the oil begins to separate from the masala. Add a splash of water if it sticks.

Step 5

Mix in whisked yogurt and kasuri methi. Cook on medium heat for 4-5 minutes.

Step 6

Pour in hot water, add salt, and bring to a gentle boil. Reduce the heat, cover, and simmer for 40-50 minutes, or until the mutton is about 80% done. Stir occasionally and add hot water if needed to maintain a semi-thick consistency.

Step 7

Stir in the roasted coconut-peanut mixture and garam masala.

Step 8

Continue cooking until the mutton is tender and the gravy thickens slightly.

Step 9

Add the coarsely ground cumin-coriander mix and chopped coriander leaves. Simmer for another 4-5 minutes to let the flavors meld beautifully.

Step 10

Adjust salt or spice if needed. Turn off the heat and let the curry rest for a few minutes before serving.

Step 11

Serve Nagpuri Mutton Taula hot with steamed rice, soft naan, tandoori roti or parathas. Pair it with raita or a fresh salad for a complete meal.