Mutton Curry
North India • non_veg
How to Make Vegetarian Mutton Curry (Traditional & Healthy Version)
Vegetarian Mutton Curry is a delicious North Indian snack that brings the robust flavors of classic mutton curry to plant-based eaters. Traditionally, mutton curry is a staple in North Indian households, especially in Punjab and Uttar Pradesh, where rich spices and slow cooking techniques are cherished. This vegetarian adaptation uses soya chunks as a healthy meat substitute, mimicking the texture and taste of mutton while keeping the dish light and nutritious. The curry is simmered with aromatic spices like garam masala, cumin, and coriander, creating a hearty and comforting dish that pairs beautifully with chapathis or rice. The taste profile is deeply satisfying—earthy, mildly spiced, and layered with flavors from ginger, garlic, and fresh tomatoes. Vegetarian Mutton Curry is not only an excellent option for those following a vegetarian diet but also a smart choice for health-conscious eaters. This recipe retains the authentic North Indian essence with a modern, health-focused twist, making it perfect for snacks, lunch, or festive occasions. Share this flavorful curry with family and friends, and enjoy a traditional taste of North India without compromising on nutrition or dietary preferences.
Ingredients(for 1 katori curry with 2 chapathis)
- 1 cup Soya chunks (vegetarian mutton substitute)
- 1 large Onion (finely chopped)
- 2 medium Tomato (pureed)
- 1 tablespoon Ginger garlic paste
- 1 teaspoon Coriander powder
- 1/2 teaspoon Cumin powder
- 1/4 teaspoon Turmeric powder
- 1/2 teaspoon Red chili powder (adjust to taste)
- 1/2 teaspoon Garam masala
- 2 tablespoons Yogurt (curd/dahi, whisked)
- 1 tablespoon Oil (mustard or sunflower)
- 2 tablespoons Fresh coriander (chopped, for garnish) - optional
- to taste Salt
Instructions
- 1
Soak soya chunks in hot water for 10 minutes, then rinse and squeeze out excess water.
10 minutes
Ensure soya chunks are soft and odor-free before cooking.
- 2
Heat oil in a kadhai (deep pan) on medium flame. Add chopped onions and sauté until golden brown.
5 minutes
Stir continuously to prevent onions from burning.
- 3
Add ginger garlic paste and sauté until raw aroma disappears.
2 minutes
Cook till paste turns light brown for deeper flavor.
- 4
Mix in tomato puree and cook until oil separates from masala.
5 minutes
Cover kadhai for faster cooking and richer flavor.
Why This Dish is Healthy
This curry uses soya chunks instead of mutton, drastically reducing fat and cholesterol while boosting protein and fiber. Minimal oil and yogurt enhance flavor without excess calories. Whole spices provide anti-inflammatory properties, and the dish is ideal for those managing weight, diabetes, or seeking heart-healthy Indian recipes.
Vegetarian Mutton Curry is rich in plant-based protein from soya chunks, making it an excellent meat alternative. The inclusion of onions, tomatoes, and fresh coriander adds dietary fiber, vitamin C, and antioxidants. Yogurt provides calcium and probiotics, supporting digestive health. This dish is low in saturated fat and cholesterol, with balanced macros when served with whole wheat chapathi. It is suitable for vegetarians and can be easily adapted for vegans.
Pro Tips
- 💡Tip 1: Always soak soya chunks properly for best texture
- 💡Tip 2: Slow-cook masala for deeper flavors
- 💡Tip 3: Use fresh spices for authentic North Indian taste
- 💡Tip 4: Rest the curry before serving to enhance flavors
- 💡Tip 5: Garnish with coriander for freshness
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days in an airtight container.
Best served: Lunch or Snack
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 350.0 kcal |
