Kadai mutton Recipe | Simple Non-Vegetarian Method — Simple Snacks You Can Make Today

Rooted in the rich agricultural heartland of Punjab, this dish celebrates bold spices and wholesome flavour. Perfect for the evening snack hour — light enough to not spoil dinner, flavourful enough to hit the spot.

Whether you're a seasoned home chef or a curious beginner, this Kadai mutton recipe is designed to deliver restaurant-quality results in your own kitchen. The step-by-step video above walks you through every technique — from preparation to plating — so you can cook with confidence.

The recipe uses 3 key ingredients including Mutton, Coriander Seeds, Onions. Each serving contains approximately 320 calories, with 28g of protein — making it a hearty addition to your diet.

Did you know? Invented by roadside dhabas along GT Road in 1950s. The 'kadai' (wok) must be seasoned with mutton fat for authentic flavor. Uses whole coriander seeds that pop during cooking, creating a signature sound. Truckers would judge dhaba quality by how many coriander seeds popped. The gravy thickens naturally from collagen in goat bones.