Mutton Saag Wala

This flavourful mutton curry is cooked with spinach puree – best served with naan or lachcha parantha This is a Sanjeev Kapoor exclusive recipe.

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Mutton Saag Wala

Main Ingredients Mutton, Spinach
Cuisine Indian
Course Main Course Mutton
Prep Time 41-50 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Mutton Saag Wala

  • 750 grams Mutton cut into 2 inch pieces on the bone and cooked
  • 2 medium bunches Spinach blanched and pureed
  • 3 tablespoons Mustard oil
  • 1 teaspoon Cumin seeds
  • 3-4 Green cardamoms
  • 2 inches Cinnamon
  • 8-10 Black peppercorns
  • 5-6 Cloves
  • 1 Large onion finely chopped
  • 1 1/2 tablespoons Ginger-garlic paste
  • 1 teaspoon Green chilli paste
  • 1 Large tomato chopped
  • 1/2 teaspoon Turmeric powder
  • 1 tablespoon Coriander powder
  • 1 teaspoon Cumin powder
  • 1/2 teaspoon Red chilli powder
  • to taste Salt
  • 2 1/2 cups Mutton stock
  • 1 teaspoon Tata Sampann Garam Masala
  • 1 tablespoon Butter
  • 2 teaspoon to garnish Fresh cream
  • 1/2 Lemon
  • to garnish Ginger strips
  • 1 Small onion quartered
  • to serve Lemon wedges
  • to serve Green chilli


  1. Heat mustard oil in a non-stick deep pan till it begins to smoke. Reduce heat, add cumin seeds and let them change colour.
  2. Add green cardamoms, break and add cinnamon stick, black peppercorns and cloves, mix and sauté till fragrant.
  3. Add onion, mix and sauté till golden brown. Add ginger-garlic paste and green chilli paste, mix and saute till raw smells disappear.
  4. Add tomato, mix and sauté till tomato becomes pulpy. Add turmeric powder, coriander powder, cumin powder, red chilli powder and salt, mix and saute for 1 minute.
  5. Add ½ cup water, mix well and cook for 2-3 minutes. Add mutton and mix well.
  6. Add spinach puree and mix well. Add mutton stock, mix well and cook for 8-10 minutes.
  7. Add Tata Sampann Garam Masala Powder and mix well. Add butter and fresh cream and mix well. Cook for 2-3 minutes.
  8. Squeeze the juice of ½ lemon and mix well. Take it off the heat and transfer to a serving bowl.
  9. Drizzle some fresh cream, garnish with ginger strips and serve hot with lemon wedges and onion and green chilli.