A rich and hearty Mughlai curry featuring flavorful minced mutton (kheema) and hard-boiled eggs simmered in a fragrant, spiced tomato-onion gravy. Perfect with naan or roti for a satisfying meal.
Prep20 min
Cook45 min
Servings4
Serving size: 1 serving
549cal
31gprotein
13gcarbs
41g
Ingredients
500 g Mutton Kheema (Minced mutton, preferably with 15-20% fat)
A classic Maharashtrian flatbread, known for its soft texture and delicate layers. This folded chapati, made with whole wheat flour, is perfect for scooping up curries and dals, making it a beloved everyday staple.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Aromatic, protein-packed Anda Kheema with layered Ghadichi Poli & tangy pickle – a satisfying homestyle meal!
This maharashtrian dish is perfect for dinner. With 951.01 calories and 39.93g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 inch Cinnamon Stick
4 pcs Cloves
2 pcs Green Cardamom (Lightly crushed)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1.5 tsp Salt (To taste)
1 cup Water (Hot)
3 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare the Eggs
Place 4 eggs in a saucepan, cover with cold water by at least an inch.
Bring to a rolling boil over high heat, then cover the pan, turn off the heat, and let it stand for 10-12 minutes.
Drain the hot water and transfer eggs to an ice bath for 5 minutes to stop the cooking process.
Peel the eggs and make 2-3 shallow slits on each with a knife. This helps them absorb the gravy. Set aside.
2
Sauté Aromatics
Heat ghee or oil in a heavy-bottomed pan or pressure cooker over medium heat.
Add the bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-45 seconds until they become fragrant.
Add the finely chopped onions and sauté for 10-12 minutes, stirring frequently, until they are deep golden brown. This step is crucial for the flavor.
Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
3
Brown the Kheema
Add the mutton kheema to the pan. Increase the heat to high.
Using a spatula, break up any lumps and sauté continuously for 7-8 minutes until the kheema changes color from pink to brown and is well-seared.
4
Add Spices and Tomatoes
Reduce the heat to low. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
Stir and cook for 1 minute until the spices are fragrant, being careful not to burn them.
Add the tomato puree. Increase heat to medium and cook for 6-8 minutes, stirring occasionally, until the oil begins to separate from the masala.
5
Incorporate Yogurt and Simmer
Turn the heat to the lowest setting. Add the whisked yogurt and stir immediately and continuously for 2 minutes to prevent it from curdling.
Once the yogurt is fully incorporated, add 1 cup of hot water and mix well.
Bring the curry to a gentle simmer.
6
Cook the Kheema
For Pressure Cooker: Secure the lid and cook on medium heat for 3-4 whistles. Let the pressure release naturally.
For Pan Cooking: Cover the pan with a tight-fitting lid and simmer on low heat for 25-30 minutes, or until the mutton is tender and the gravy has thickened. Stir occasionally.
7
Finish and Garnish
Once the kheema is cooked, gently place the slit hard-boiled eggs into the gravy.
Sprinkle the garam masala over the top.
Stir gently to coat the eggs, cover, and let it simmer for another 5 minutes for the eggs to absorb the flavors.
Turn off the heat, garnish with freshly chopped coriander leaves, and let it rest for 10 minutes before serving.
322cal
8gprotein
44gcarbs
15gfat
Ingredients
2 cup Atta (Whole wheat flour)
1 tsp Salt
1 cup Lukewarm Water (Adjust as needed)
1 tbsp Oil (For kneading into the dough)
3 tbsp Ghee (For layering and cooking. Use oil for a vegan version.)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt.
Add 1 tbsp of oil and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water while kneading. Continue to knead for 8-10 minutes to form a soft, smooth, and pliable dough that is not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for soft polis.
2
Divide and Fold
After resting, knead the dough for another minute. Divide it into 8 equal-sized portions and roll them into smooth balls.
Take one ball and dust it with dry atta. Roll it into a thin circle (like a puri), about 4 inches in diameter.
Smear about 1/2 tsp of ghee (or oil) evenly over the surface. Sprinkle a pinch of dry atta on top.
Fold the circle in half to form a semi-circle. Again, apply a little ghee and sprinkle some atta on the folded surface.
Fold the semi-circle one more time to form a triangle.
3
Roll the Poli
Lightly dust the triangle with dry atta.
Gently roll it out into a larger triangle, about 6-7 inches on each side. Roll evenly from the center outwards, being careful not to apply too much pressure to preserve the layers inside.
4
Cook the Poli
Heat a tawa (griddle) over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
Carefully place the rolled poli on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles forming on the surface.
Flip the poli and cook the other side for about 45-60 seconds, until light brown spots appear.
Flip it again. Using a flat spatula, gently press the edges and puffed-up parts of the poli. This will help it puff up completely.
Drizzle a little ghee on top, flip, and cook for another 15 seconds. Repeat on the other side.
Remove the cooked poli from the tawa when both sides have golden-brown spots.
5
Repeat and Serve
Place the cooked poli in a casserole or a container lined with a clean kitchen towel to keep it soft.
Repeat the folding, rolling, and cooking process for the remaining dough balls.
Serve Ghadichi Poli hot with dal, vegetable curries, or pickle.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
