

Safed Maas, Tawa Paratha and Onion Salad
Creamy, melt-in-mouth Safed Maas with warm parathas. A protein-packed, comforting dinner!
Loading...
Aromatic, melt-in-mouth Bhuna Gosht with Khameeri Roti – a soul-satisfying, hearty meal!

Tender mutton pieces slow-cooked in a rich, spicy masala of onions, tomatoes, and yogurt. The 'bhuna' technique creates an intensely flavorful, thick gravy that clings to the meat, making it a truly decadent main course.
Serving size: 1 serving

A soft, spongy, and slightly tangy leavened flatbread from Mughlai cuisine. This traditional yeast-based roti is thicker than a regular chapati and pairs perfectly with rich curries and kebabs.


Creamy, melt-in-mouth Safed Maas with warm parathas. A protein-packed, comforting dinner!


Aromatic Murgh Khada Masala with light phulkas & zesty chutney. A protein-packed, soul-satisfying meal!


Perfectly spiced Bhuna Kukda with flaky paratha & tangy mint raita. A protein-packed, delicious treat!


Aromatic, perfectly spiced Rajasthani Chicken Curry with light phulkas. Protein-packed comfort!


Perfectly spiced Khad Khargosh with wholesome Bajra Roti. A rich, soul-satisfying treat!


Creamy, aromatic Mohan Maas with rustic Bejar ki Roti. A soul-satisfying, energy-giving dinner!
Aromatic, melt-in-mouth Bhuna Gosht with Khameeri Roti – a soul-satisfying, hearty meal!
This rajasthani dish is perfect for breakfast. With 721.51 calories and 46.9g of protein per serving, it's a nutritious choice for your meal plan.
Marinate the Mutton: In a large bowl, combine the mutton pieces, 1 tbsp ginger-garlic paste, whisked curd, turmeric powder, 1 tsp Kashmiri red chili powder, and 1 tsp salt. Mix thoroughly to coat the mutton. Cover and let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
Brown the Onions: Heat ghee in a pressure cooker over medium heat. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-45 seconds until fragrant. Add the thinly sliced onions and fry, stirring frequently, for 15-20 minutes until they are deep golden brown. This step is crucial for the flavor base.
Sauté the Mutton (Bhuna): Add the remaining 1 tbsp of ginger-garlic paste to the onions and sauté for one minute until the raw smell disappears. Add the marinated mutton to the cooker. Increase the heat to medium-high and sauté for 10-12 minutes, stirring continuously. The mutton should be well-browned, and the moisture from the marinade should evaporate, with ghee separating from the masala.
Cook the Masala: Reduce the heat to medium. Add the remaining 0.5 tsp Kashmiri red chili powder, coriander powder, and cumin powder. Sauté for 1 minute until the spices are aromatic. Stir in the tomato puree and the remaining 0.5 tsp salt. Cook for 7-8 minutes, until the tomatoes are well-cooked and the ghee starts to ooze from the sides.
Pressure Cook: Pour in 1 cup of water and add the slit green chilies. Stir well, scraping any bits stuck to the bottom of the cooker. Secure the lid and bring to high pressure (first whistle). Then, reduce the heat to low and cook for 20-25 minutes.
Finish and Thicken: Turn off the heat and allow the pressure to release naturally. Open the lid and check if the mutton is tender. If the gravy is too thin, turn the heat back on to medium-high and simmer, stirring occasionally, until it reaches your desired thick consistency that coats the mutton pieces.
Garnish and Serve: Stir in the garam masala. Garnish with freshly chopped coriander leaves. Let the curry rest for 10 minutes before serving hot with naan, roti, or steamed rice.
Serving size: 1 serving
Activate the Yeast
Prepare the Dough
Knead the Dough
Proof the Dough
Shape the Rotis
Cook the Rotis
Serve