A rich and aromatic minced mutton curry from Hyderabad, slow-cooked with fragrant whole spices, yogurt, and fresh mint. This dish is perfect with pav, roti, or rice for a hearty meal.
Prep15 min
Cook55 min
Servings4
Serving size: 1 cup
582cal
25gprotein
19gcarbs
46g
Ingredients
500 g Mutton Keema (Coarsely minced with about 20% fat)
A classic North Indian flatbread made with whole wheat flour. These flaky, layered delights are pan-fried to golden perfection with ghee, resulting in a crispy exterior and a soft, chewy interior. A perfect companion to any curry, dal, or simply enjoyed with a dollop of butter.
A warm, aromatic blend of robust black tea, creamy milk, and a symphony of whole spices like fragrant cardamom, zesty ginger, and warm cinnamon. This classic Indian beverage is the perfect comforting drink to awaken your senses or unwind after a long day.
Perfectly spiced, protein-packed Hyderabadi Keema with warm paratha and chai – truly soul-satisfying!
This hyderabadi dish is perfect for breakfast. With 1011.64 calories and 37.69g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp Red Chili Powder (Adjust to your spice preference)
1 tbsp Coriander Powder
0.5 cup Curd (Whisked until smooth)
2 medium Tomato (Finely chopped)
1 cup Water (Hot water preferred)
1.25 tsp Salt (Or to taste)
1 tsp Garam Masala
0.25 cup Mint Leaves (Freshly chopped)
0.25 cup Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Freshly squeezed)
Instructions
1
Fry Onions and Whole Spices
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Add the whole spices: cinnamon stick, green cardamoms, cloves, and bay leaf. Sauté for 30-45 seconds until they release their aroma.
Add the sliced onions and fry patiently, stirring occasionally, for 12-15 minutes until they turn a deep golden brown (birista). This step is crucial for the authentic Hyderabadi flavor.
2
Sauté Aromatics and Spices
Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw smell disappears.
Lower the heat and add the powdered spices: turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds, being careful not to burn them.
3
Brown the Keema (Bhunai)
Add the minced mutton to the pan and increase the heat to high.
Using a spatula, break up any lumps and stir-fry continuously for 8-10 minutes. Cook until the keema changes color from pink to brown and all the moisture has evaporated. The keema should be well-seared and you should see the fat starting to render.
4
Incorporate Yogurt and Tomatoes
Reduce the heat to the lowest setting. Add the whisked yogurt and stir vigorously and continuously for 2-3 minutes to prevent it from curdling.
Once the yogurt is well incorporated, increase the heat to medium and cook until oil begins to separate at the sides of the pan.
Add the chopped tomatoes and salt. Cook for 6-8 minutes, stirring occasionally, until the tomatoes break down and become soft and mushy, forming a thick paste.
5
Simmer and Slow Cook
Pour in 1 cup of hot water and mix everything well. Scrape the bottom of the pan to release any flavorful bits.
Bring the curry to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and let it simmer for 25-30 minutes.
Cook until the keema is completely tender and the gravy has thickened to a rich consistency with a layer of oil on top.
6
Garnish and Finish
Turn off the heat. Stir in the garam masala, chopped mint leaves, and half of the chopped coriander leaves.
Add the fresh lemon juice and give it a final, gentle mix.
Let the keema rest, covered, for 10 minutes to allow the flavors to meld.
Garnish with the remaining coriander leaves and serve hot.
330cal
8gprotein
44gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Salt
0.25 cup Ghee (melted, for layering and frying)
1 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2
Rest the Dough
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3
Divide and Shape
After resting, knead the dough gently for 30 seconds.
Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4
Create the Layers (Triangle Fold)
Take one dough ball and flatten it slightly. Dust it with dry atta.
Roll it into a circle about 4-5 inches in diameter.
Spread about 1/4 tsp of melted ghee evenly over the surface.
Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
Fold it in half again to form a triangle.
Gently press the triangle and dust it with dry atta.
5
Roll the Paratha
Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6
Cook the Paratha
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
Spread about 1/2 tsp of ghee on the top surface and flip it again.
Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
Apply ghee to the other side, flip, and cook for another 20-30 seconds.
Remove from the tawa and repeat the process for the remaining dough balls.
7
Serve
Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.
4 tsp Assam Black Tea Leaves (Or any other strong black tea.)
1 inch Fresh Ginger (Peeled and coarsely crushed.)
4 pods Green Cardamom Pods (Lightly crushed to open them.)
1 inch Cinnamon Stick
4 pcs Cloves
5 pcs Black Peppercorns (Lightly crushed.)
4 tsp Sugar (Adjust to taste.)
Instructions
1
Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.
2
In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.
3
Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.
4
Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.
5
Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.
