A rich and aromatic Mughlai curry where tender mutton pieces are slow-cooked in a creamy, tangy yogurt gravy. This classic dish, spiced with whole garam masala, is perfect for a special meal with naan or pulao.
Prep25 min
Cook90 min
Servings4
Serving size: 1 serving
341cal
35gprotein
10gcarbs
17g
Ingredients
500 g Mutton (Bone-in, cut into 2-inch pieces)
1.5 cup Full-Fat Yogurt (Whisked until smooth, at room temperature)
2 pcs Onion (Large, thinly sliced)
4 tbsp Ghee
2 tbsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Adjust to taste for spice level)
Enjoy the authentic taste of restaurant-style Tandoori Roti made at home on a simple tawa. This soft, slightly chewy flatbread with a classic charred flavor is perfect for scooping up rich curries and dals.
Tangy and creamy Dahi Gosht with smoky Tandoori Roti – a gut-friendly and soul-satisfying delight.
This mughlai dish is perfect for dinner. With 680.97 calories and 44.230000000000004g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Garam Masala
1.5 tsp Salt (Adjust to taste)
1 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Green Cardamom (Slightly crushed)
4 pcs Cloves
1.5 cup Hot Water
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 inch Ginger (Cut into fine juliennes, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces with 1 cup of whisked yogurt, ginger garlic paste, turmeric powder, Kashmiri red chili powder, coriander powder, and 1 tsp 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 for best results, 4-6 hours (or overnight) in the refrigerator.
2
Prepare the Fried Onions (Birista)
Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the thinly sliced onions and fry, stirring frequently, for 15-20 minutes until they turn a deep, even golden brown and become crispy.
Using a slotted spoon, remove the fried onions and spread them on a plate lined with a paper towel to drain excess ghee. Set aside.
3
Sauté Aromatics and Brown the Mutton
In the same pot with the remaining ghee, add the bay leaf, cinnamon stick, slightly crushed green cardamoms, and cloves. Sauté for about 30-45 seconds until they release their aroma.
Add the marinated mutton to the pot. Increase the heat to medium-high and cook for 10-12 minutes, stirring occasionally. This process, known as 'bhunai', is crucial for browning the mutton and developing a deep flavor.
4
Build the Yogurt Gravy
Take three-quarters of the fried onions and crush them with your hands or grind them into a coarse paste. Reserve the remaining quarter for garnish.
Reduce the heat to low. Add the remaining 0.5 cup of whisked yogurt, the crushed fried onions, and the cumin powder to the pot.
Stir continuously for 3-4 minutes to fully incorporate the yogurt and prevent it from curdling. Continue to cook until you see oil separating at the edges of the masala.
5
Slow Cook the Mutton
Pour in 1.5 cups of hot water and add the remaining 0.5 tsp of salt. Stir well to combine and bring the gravy to a gentle boil.
Stovetop Method: Cover the pot with a tight-fitting lid, reduce the heat to low, and simmer for 75-90 minutes, or until the mutton is fork-tender. Stir occasionally to prevent sticking.
Pressure Cooker Method: Secure the lid and cook on medium heat for 5-6 whistles (approximately 20-25 minutes). Allow the pressure to release naturally before opening.
6
Finish and Garnish
Once the mutton is tender, check the gravy's consistency. If it's too thin, simmer uncovered for 5-7 minutes to thicken it to your liking.
Stir in the garam masala powder. Taste and adjust the salt if necessary.
Let the curry rest for 10 minutes for the flavors to meld.
Garnish with chopped coriander leaves, ginger juliennes, and the reserved crispy fried onions before serving hot.
4
Serving size: 1 serving
340cal
9gprotein
46gcarbs
16gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.75 cup Warm Water (Around 105-115°F (40-46°C))
0.25 cup Plain Yogurt (At room temperature)
1 tsp Salt
2 tbsp Vegetable Oil (For the dough)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and set aside for 5-10 minutes. The mixture should become frothy, which indicates the yeast is active and ready.
2
Prepare the Dough
In a large mixing bowl, whisk together the atta and salt.
Make a well in the center and pour in the plain yogurt, vegetable oil, and the activated yeast mixture.
Using your fingers, gradually mix the wet ingredients into the flour until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when gently poked.
3
Proof the Dough
Lightly grease a clean bowl with a few drops of oil. Place the kneaded dough in the bowl, turning it once to coat.
Cover the bowl with a damp kitchen towel or plastic wrap.
Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4
Shape the Rotis
After proofing, gently punch down the dough to release the air. Knead it lightly for another minute.
Divide the dough into 8 equal portions and roll each into a smooth ball.
Working with one ball at a time, dust it lightly with atta and roll it into a 5-6 inch circle or oval, about 1/4 inch thick. Don't roll it too thin.
5
Cook the Roti on the Tawa
Heat a cast-iron tawa (skillet) on high heat for 4-5 minutes until it is smoking hot. A non-stick tawa will not work.
Take one rolled roti and apply a thin, even layer of water to one side using your fingers or a pastry brush.
Carefully place the roti, water-side down, onto the hot tawa. The water will make it stick to the surface. Press down gently for a second.
Cook for 1-2 minutes, until you see bubbles forming on the top surface.
Using tongs, securely grip the tawa handle and flip the entire tawa upside down over the direct gas flame, holding it 3-4 inches above the burner.
Cook the top side for 30-60 seconds, moving the tawa in a circular motion to ensure even cooking and charring until classic brown spots appear.
Flip the tawa back to its upright position. Use tongs to carefully peel the cooked roti off the tawa.
6
Finish and Serve
Immediately brush the hot roti with melted ghee.
Repeat the cooking process for the remaining dough balls.
Stack the cooked rotis in a cloth-lined container or casserole dish to keep them warm and soft.
Serve immediately with your favorite dal, curry, or sabzi.
