Slow-Cooked Mutton Curry with Sattu and Mustard Seeds

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

A hearty mutton curry enriched with the nutty flavor of roasted sattu and a tempering of mustard seeds, capturing the rustic taste of Bihar. This Indian-inspired curry recipe, ready in about 140 minutes, pairs mutton chunks, roasted sattu powder, mustard seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 500 g mutton chunks
• 3 tbsp roasted sattu powder
• 1 tsp mustard seeds
• 1 large (150 g) onion, finely chopped
• 2 tbsp ginger-garlic paste
• 2 green chilies, slit
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1/2 cup (120 ml) tomato puree
• 2 tbsp fresh coriander leaves, chopped
• 4 tbsp mustard oil
• 2 cups water
• to taste salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 4 tbsp mustard oil in a heavy-bottomed pan over medium heat until it starts smoking lightly. Add 1 tsp mustard seeds and let them crackle for 30 seconds.
2. Step 2: Add 1 large finely chopped onion and sauté for 5-6 minutes until golden brown and fragrant.
3. Step 3: Stir in 2 tbsp ginger-garlic paste and 2 slit green chilies, cooking for 2 minutes until the raw smell disappears.
4. Step 4: Add 500 g mutton chunks and sauté on high heat for 5 minutes until they are browned on all sides.
5. Step 5: Mix in 1 tsp turmeric powder, 1 tsp red chili powder, 2 tsp coriander powder, and 1 tsp cumin powder, stirring continuously for 2 minutes until spices release aroma.
6. Step 6: Pour in 1/2 cup tomato puree and cook for 5 minutes until oil separates from the masala.
7. Step 7: Add 3 tbsp roasted sattu powder, 2 cups water, and salt to taste. Stir well and bring to a boil.
8. Step 8: Reduce heat to low, cover the pan, and simmer gently for 1.5 to 2 hours until the mutton is tender and the gravy thickens.
9. Step 9: Garnish with 2 tbsp chopped fresh coriander leaves before serving hot with steamed rice or roti.