A rich and aromatic mutton curry from Bihar, featuring tender meat in a creamy, nutty white gravy made from yogurt, cashews, and poppy seeds. This mildly spicy dish is a celebration of subtle flavors.
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
Aromatic, perfectly spiced Mutton Rezala with soft rotis - a protein-packed, soul-satisfying comfort meal!
This bihari dish is perfect for lunch. With 942.34 calories and 68.14999999999999g of protein per serving, it's a nutritious choice for your meal plan.
37gfat
1 inch Cinnamon Stick
1 leaf Bay Leaf
10 pieces Black Peppercorns
1.5 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala Powder
0.25 tsp Mace Powder
1 pinch Nutmeg Powder
4 pieces Green Chilies (Slit lengthwise)
1.5 tsp Salt (Adjust to taste)
1.5 cup Water (Warm)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Pastes and Marinate Mutton
Soak cashew nuts and poppy seeds in 1/2 cup of warm water for at least 30 minutes. After soaking, grind them into a very fine, smooth paste, adding a little water if needed.
In a separate pot, boil the chopped onions in water for 10 minutes until soft. Drain and let them cool, then blend into a smooth puree. This step is crucial for the white gravy.
In a large bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, and 1 tsp of salt. Mix thoroughly to coat the mutton. Cover and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2
Sauté Aromatics and Onion Puree
Heat mustard oil in a pressure cooker over medium-high heat until it just begins to smoke. This tempers the oil and removes its pungency.
Reduce the heat to medium. Add the bay leaf, green cardamoms, black cardamom, cloves, cinnamon stick, and black peppercorns. Sauté for about 45 seconds until they become fragrant.
Add the boiled onion puree to the cooker. Cook for 5-7 minutes, stirring occasionally, until the raw smell disappears and the paste thickens slightly. Do not allow it to brown to maintain the white color of the gravy.
3
Sear Mutton and Add Spices
Add the marinated mutton along with all the marinade to the pressure cooker. Increase the heat to high.
Sauté for 10-12 minutes, stirring frequently. Cook until the mutton is well-seared, the moisture from the curd has mostly evaporated, and you see oil separating from the mixture at the edges.
Add the coriander powder, cumin powder, mace powder, and nutmeg powder. Stir and cook for another 2 minutes until the spices are fragrant.
4
Add Nut Paste and Pressure Cook
Reduce the heat to low and add the cashew-poppy seed paste. Stir continuously for 3-4 minutes. This paste can burn easily, so constant stirring is essential.
Pour in 1.5 cups of warm water and the remaining 0.5 tsp of salt. Mix everything well, scraping any bits stuck to the bottom of the cooker.
Secure the lid of the pressure cooker. Bring to high heat and cook until the first whistle. Then, reduce the heat to low and cook for 20-25 minutes (or about 5-6 more whistles).
Turn off the heat and allow the pressure to release naturally. This process helps in making the mutton extra tender.
5
Finish and Garnish
Once the pressure has fully released, carefully open the lid. Check if the mutton is tender; if not, pressure cook for another 5-10 minutes.
If the gravy is too thin for your liking, simmer it without the lid for a few minutes until it reaches the desired consistency.
Stir in the slit green chilies and the garam masala powder. Let it simmer gently for 2 more minutes to infuse the flavors.
Turn off the heat, garnish with freshly chopped coriander leaves, and let the dish rest for at least 10 minutes before serving. This allows the flavors to meld beautifully.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.