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 cup
557cal
32gprotein
15gcarbs
41g
Ingredients
500 g Mutton Kheema (Minced mutton, preferably with 15-20% fat)
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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.
Servings6
Serving size: 2 pieces
297cal
7gprotein
54gcarbs
5gfat
Ingredients
3 cup maida (approx 375g)
1.5 tsp instant dry yeast
2 tbsp sugar
1 tsp salt
0.5 cup milk (warm)
0.5 cup water (warm, adjust as needed)
2 tbsp butter (melted)
1 tbsp butter for brushing (melted)
Instructions
1
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
2
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
3
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
4
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
5
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
6
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
7
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
8
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.
