Name: Ulte Tawa Paratha
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4 servings
Cuisine: awadhi
Ingredients: 2 cup Maida; 0.75 cup Warm Milk (Approx. 180ml); 2 tbsp Ghee (For the dough); 1 tsp Sugar; 0.75 tsp Salt (For the dough); 0.25 cup Water (For salt water wash)

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Awadhi Mutton Stew & Paratha Recipe - North Indian Lunch | CraftMyMeals

Instructions

1
Marinate the Mutton
- In a large bowl, combine the mutton pieces, ginger paste, garlic paste, whisked curd, and half of the salt (about 0.75 tsp).
- Mix thoroughly to ensure each piece of mutton is evenly coated.
- Cover the bowl and let it marinate for at least 1 hour at room temperature, or for up to 4 hours in the refrigerator. If refrigerated, bring it to room temperature for 30 minutes before cooking.
2
Sauté Aromatics
- Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat.
- Add the whole spices: bay leaves, green cardamoms, black cardamom, cloves, cinnamon stick, and black peppercorns. Sauté for 30-40 seconds until they release their aroma.
- Add the thinly sliced onions and slit green chilies. Cook for 8-10 minutes, stirring occasionally, until the onions are soft, limp, and translucent. It is crucial not to brown the onions to maintain the stew's signature pale color.
3
Sear and Cook the Mutton
- Add the marinated mutton to the pot. Increase the heat to medium-high.
- Sauté for 10-12 minutes, stirring frequently. Cook until the mutton changes color, the yogurt dries up, and the ghee starts to separate from the masala. This 'bhunao' step is key for flavor development.
- Stir in the coriander powder and white pepper powder. Cook for another minute until the raw smell of the spices is gone.
4
Pressure Cook the Stew
- Pour in 1.5 cups of hot water and the remaining salt. Stir well, scraping any bits stuck to the bottom of the pot.
- Secure the lid of the pressure cooker. Bring to high pressure (first whistle).
- Reduce the heat to low and cook for 25-30 minutes.
- Turn off the heat and allow the pressure to release naturally. This process is essential for making the mutton exceptionally tender.
5
Finish and Serve
- Once the pressure has subsided, carefully open the cooker. Check if the mutton is fork-tender. If not, pressure cook for another 5-10 minutes.
- If the gravy is too thin, simmer it uncovered for 5-7 minutes to reach your desired consistency. If it's too thick, add a splash of hot water.
- Stir in the garam masala and the optional kewra water. Let it rest for 10 minutes for the flavors to meld.
- Garnish with freshly chopped coriander leaves and serve hot with sheermal, naan, or steamed rice.

Ingredients

2 cup Maida
0.75 cup Warm Milk (Approx. 180ml)
2 tbsp Ghee (For the dough)
1 tsp Sugar
0.75 tsp Salt (For the dough)
0.25 cup Water (For salt water wash)

Instructions

1
Prepare the Dough (10 minutes + 30 minutes resting)
- In a large mixing bowl, combine 2 cups of maida, 0.75 tsp salt, and sugar.
- Add 2 tbsp of ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This process is called 'moyan'.
- Gradually add the warm milk and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be softer than regular chapati dough.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten to relax, making the parathas softer.
2
Prepare the Tawa and Salt Water (5 minutes)
- Place a heavy-bottomed kadhai or a convex tawa upside down on your stove over medium-high heat. Let it get very hot; you should see faint smoke rising from it.
- While the tawa heats, mix 0.5 tsp of salt in 0.25 cup of water in a small bowl. Stir until the salt dissolves completely. This salt water will act as an adhesive.
3
Roll the Parathas (5 minutes)
- After the dough has rested, knead it again for one minute.
- Divide the dough into 8 equal-sized balls.
- Take one ball, dust it lightly with dry maida, and roll it into a thin circle, about 6-7 inches in diameter. Keep the rolled parathas covered to prevent them from drying out.
4
Cook the Paratha (2-3 minutes per paratha)
- Take one rolled paratha. Dip your fingers in the salt water and apply a thin, even layer over one entire surface.
- Carefully lift the paratha and place the water-coated side down onto the hot inverted tawa. Gently press the edges to ensure it sticks well.
- Cook for about 1-2 minutes. You will see bubbles forming on the surface as it cooks.
- Using a kitchen towel or oven mitts, carefully lift the tawa by its handle, flip it over, and hold it directly over the open flame, about 4-5 inches away.
- Cook the top side by moving the tawa in a circular motion to ensure even cooking. This should take 30-60 seconds, until golden-brown spots appear all over.
- Flip the tawa back to its original position on the stove.
5
Finish and Serve
- Using a pair of tongs, carefully peel the cooked paratha off the tawa. It should come off easily.
- Place the hot paratha on a plate and generously brush it with melted ghee.
- Repeat the process for the remaining dough balls. Stack the cooked parathas in a casserole or wrap them in a cloth to keep them soft and warm.
- Serve immediately with your favorite rich curry or kebabs.

Awadhi Mutton Stew with Ulte Tawa Paratha

Nutrition per Serving

Recipes in this Meal

1. Awadhi Mutton Stew

Ingredients

2. Ulte Tawa Paratha

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About Awadhi Mutton Stew with Ulte Tawa Paratha

Instructions

Ingredients

Instructions