

Grilled Chicken Breast, Phulka and Lauki Sabzi
A kidney-friendly North Indian meal featuring tender grilled chicken, soft whole wheat flatbreads, and a subtly spiced bottle gourd curry, prepared with minimal sodium and no dairy or tomatoes.
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Aromatic, perfectly spiced Bhuna Gosht with crispy Laccha Paratha – pure comfort food for your soul!

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 cup

Experience the culinary artistry of North India with Laccha Paratha, a multi-layered flatbread celebrated for its intricate, flaky texture. Each bite reveals delicate, buttery layers that are both crispy and soft. Made from whole wheat flour and pan-fried to golden perfection with ghee, it's the ultimate accompaniment to rich curries, dals, or simply a dollop of yogurt.
Serving size: 2 parathas


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Aromatic, perfectly spiced Bhuna Gosht with crispy Laccha Paratha – pure comfort food for your soul!
This north_indian dish is perfect for dinner. With 869.98 calories and 46.29g 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.
Prepare the Dough (10 mins + 30 mins resting)
Create Layers (15 mins + 15 mins resting)
Roll the Parathas (5 mins)
Cook the Parathas (25 mins)
Serve