A fiery and rustic mutton curry from the heart of Rajasthan. Tender mutton pieces are slow-cooked in a yogurt-based gravy with coarsely ground spices, delivering a smoky and robust flavor that's truly unforgettable.
Prep25 min
Cook65 min
Servings4
Serving size: 1 serving
443cal
40gprotein
26gcarbs
22g
Ingredients
500 g Mutton (bone-in, cut into 2-inch pieces)
1 cup Curd (whisked until smooth)
2 pcs Onion (medium, thinly sliced)
1 cup Tomato Puree (from about 2-3 medium tomatoes)
A rustic, gluten-free flatbread from Rajasthan, made from pearl millet flour. It has a nutty, earthy flavor and a slightly coarse texture, perfect for pairing with spicy curries or simply with a dollop of ghee and jaggery.
A fiery and tangy Rajasthani green chili stir-fry that comes together in minutes. This instant pickle, known as Tapore, is the perfect spicy side dish to liven up any meal, especially with dal and roti.
About Banjara Gosht, Bajra Roti and Mirchi ke Tapore
Aromatic Banjara Gosht with wholesome Bajra Roti & zesty Mirchi ke Tipore – perfectly spiced & soul-satisfying!
This marwari dish is perfect for lunch. With 818.0999999999999 calories and 48.199999999999996g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp Kashmiri Red Chilli Powder (for color)
1 tbsp Coriander Powder
1 tsp Garam Masala
1 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamoms (lightly crushed)
8 pcs Black Peppercorns
1.5 tsp Salt (or to taste)
1.5 cup Hot Water
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large mixing bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, turmeric powder, Kashmiri red chilli powder, and 1 teaspoon of salt.
Mix thoroughly to ensure each piece of mutton is well-coated.
Cover the bowl and let it marinate for at least 1 hour at room temperature, or preferably for 4-6 hours in the refrigerator for deeper flavor penetration.
2
Sauté Aromatics and Onions
Heat mustard oil in a pressure cooker or a heavy-bottomed pot over medium-high heat. Wait until it just begins to smoke lightly to remove its raw pungency, then reduce the heat to medium.
Add the whole spices: bay leaf, cinnamon stick, cloves, green cardamoms, and black peppercorns. Sauté for 30-40 seconds until they release their aroma.
Add the thinly sliced onions and fry, stirring frequently, for 12-15 minutes until they are a deep golden brown. This step is crucial for the color and flavor of the gravy.
3
Build the Masala Base
Add the tomato puree to the pot. Cook for 5-7 minutes, stirring often, until the mixture thickens and you see oil separating from the masala at the edges.
Stir in the coriander powder, coarsely crushed coriander seeds, and coarsely crushed dry red chillies. Sauté for another minute until the spices are fragrant.
4
Sear and Cook the Mutton
Add the marinated mutton along with all the marinade to the cooker.
Increase the heat to medium-high and sear the mutton for 8-10 minutes, stirring continuously. Cook until the mutton is browned and the masala clings to the pieces.
Pour in 1.5 cups of hot water and add the remaining 0.5 teaspoon of salt. Stir well to combine, scraping any bits stuck to the bottom of the cooker.
5
Pressure Cook to Tenderness
Secure the lid of the pressure cooker. Bring it to high pressure (wait for the first whistle).
Once at high pressure, reduce the heat to low and cook for 25-30 minutes.
Turn off the heat and allow the pressure to release naturally, which will take about 15-20 minutes. Do not force open the lid, as this natural release process helps tenderize the meat further.
6
Finish and Garnish
Carefully open the cooker. Check the mutton for tenderness; it should be falling off the bone. If not, pressure cook for another 5-10 minutes.
Stir in the garam masala and chopped coriander leaves.
Let the curry rest, covered, for at least 10 minutes to allow the flavors to meld. Serve hot with bajra roti, naan, or steamed rice.
276cal
7gprotein
42gcarbs
9gfat
Ingredients
2 cup Bajra Flour (Also known as pearl millet flour)
0.5 tsp Salt (Adjust to taste)
1 cup Warm Water (Use as needed, the amount may vary)
2 tbsp Ghee (For serving)
Instructions
1
Prepare the Dough
In a wide bowl or parat, combine the 2 cups of bajra flour and 0.5 tsp of salt. Mix well.
Gradually add warm water, a little at a time, and start gathering the flour to form a shaggy dough.
Once the flour comes together, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes. This process is crucial for a smooth, crack-free roti.
The final dough should be soft, smooth, and pliable, similar to the consistency of chapati dough. It should not be sticky or too stiff.
Cover the dough with a damp cloth and let it rest for 15 minutes. Do not rest it for too long as it can become dry.
2
Shape the Rotis
After resting, knead the dough again for one minute.
Divide the dough into 8 equal portions and roll them into smooth, crack-free balls.
Take one ball of dough. Dust your palms with a little dry bajra flour.
Gently flatten the ball and start patting it between your palms, rotating it as you go, to form a thin disc of about 4-5 inches in diameter. This is the traditional method.
For an easier method, place a dough ball on a piece of parchment paper or a plastic sheet. Flatten it slightly, cover with another sheet, and use a rolling pin to gently roll it into a 4-5 inch circle of about 1/4 inch thickness.
3
Cook the Rotis
Heat a cast-iron or earthen tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully lift the rolled roti and place it on the hot tawa.
Cook for about 45-60 seconds on the first side, or until you see small bubbles and the color changes slightly.
Flip the roti using tongs and cook the other side for about a minute until light brown spots appear.
For a soft, puffed roti, you can now place it directly on a low open flame using tongs. It will puff up in seconds. Flip to cook both sides evenly. Alternatively, press the roti gently on the tawa with a folded kitchen towel to help it puff up.
Repeat the process for all the remaining dough balls.
4
Serve
Once cooked, remove the roti from the heat and immediately brush it generously with ghee.
Serve the hot Bajra Roti with Rajasthani curries like Gatte ki Sabzi, dal, or simply with a dollop of white butter (makhan) and a piece of jaggery (gur).
200 g Green Chilies (Use a less spicy variety like Bhavnagri)
2 tbsp Mustard Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1.5 tsp Fennel Seeds (Coarsely crushed)
0.25 tsp Asafoetida
0.5 tsp Turmeric Powder
2 tsp Coriander Powder
1 tsp Amchur Powder
0.75 tsp Salt (Adjust to taste)
2 tbsp Water
Instructions
1
Wash the green chilies thoroughly and pat them completely dry with a kitchen towel. Remove the stems and chop the chilies into ½-inch thick rounds. Set aside.
2
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is fragrant and just begins to smoke. This step is crucial for removing the raw pungency of the oil.
3
Reduce the heat to low. Add the mustard seeds, cumin seeds, and coarsely crushed fennel seeds. Allow them to crackle and splutter for about 30-40 seconds. Then, add the asafoetida and stir for a few seconds.
4
Immediately add the chopped green chilies to the pan. Increase the heat to medium and sauté for 2-3 minutes, stirring frequently, until the chilies develop light brown blisters on their skin.
5
Lower the heat again and add the turmeric powder, coriander powder, and salt. Mix everything well to ensure the chilies are evenly coated with the spices. Cook for another minute.
6
Sprinkle 2 tablespoons of water over the chilies. Cover the pan with a lid and let them cook for 2-3 minutes, or until they are tender but still retain a slight crunch.
7
Turn off the heat. Add the amchur powder and give it a final mix. Let the Mirchi ke Tapore rest in the pan for 5 minutes to allow the flavors to meld together before serving.
