A fiery and aromatic mutton curry from the Kathiawar region of Gujarat. Tender mutton pieces are slow-cooked in a rustic gravy packed with garlic, onions, and a blend of traditional spices. This dish is perfect with bajra rotla or bhakri.
A rustic, gluten-free flatbread from Gujarat made with pearl millet flour. Traditionally patted by hand, its earthy, nutty flavor pairs wonderfully with a dollop of white butter, jaggery, or spicy vegetable curries.
Aromatic and nutty clarified butter, a staple in Indian cooking. Making ghee at home is simple, rewarding, and results in a pure, flavorful cooking fat perfect for sautéing, frying, and tempering.
A warm, comforting Indian tea sweetened with earthy jaggery instead of sugar. Spiced with ginger and cardamom, it's the perfect cozy beverage for a chilly day, but be careful not to curdle the milk!
About Kathiawadi Mutton Curry, Bajra Rotla, Ghee and Gur ki Chai
Protein-packed Khatiawadi Mutton with fiber-rich Bajra Rotla. A soul-satisfying, energy-giving comfort meal!
This gujarati dish is perfect for dinner. With 841.3 calories and 45.589999999999996g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 pcs Cloves
6 pcs Black Peppercorns
1 tsp Turmeric Powder (divided)
2 tsp Red Chili Powder (adjust to taste)
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1.5 tsp Salt (divided, or to taste)
2 cup Water (hot)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces, whisked curd, 1 tablespoon of ginger-garlic paste, 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of salt.
Mix thoroughly to ensure each piece is well-coated.
Cover and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for a more tender result.
2
Prepare the Curry Base
Heat mustard oil in a pressure cooker over medium-high heat until it is hot and just begins to smoke. This removes its pungency.
Reduce the heat to medium. Add the bay leaf, cinnamon stick, cloves, and black peppercorns. Sauté for about 30 seconds until they become fragrant.
Add the finely chopped onions and a pinch of salt. Sauté for 10-12 minutes, stirring frequently, until the onions are deeply browned and caramelized. This step is crucial for the curry's rich color and flavor.
3
Cook the Masala
Add the remaining 2 tablespoons of ginger-garlic paste and the slit green chilies. Sauté for 1 minute until the raw aroma disappears.
Stir in the tomato puree. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges.
Lower the heat and add the remaining 1/2 teaspoon of turmeric powder, red chili powder, coriander powder, and cumin powder. Stir continuously for 30-40 seconds to cook the spices without burning them.
4
Sear and Pressure Cook the Mutton
Add the marinated mutton to the cooker. Increase the heat to high and sear the meat for 5-7 minutes, stirring, until it is well-browned on all sides.
Pour in 2 cups of hot water and the remaining 1 teaspoon of salt. Stir well, scraping any browned bits from the bottom of the cooker.
Secure the lid of the pressure cooker. Bring to high pressure (first whistle), then reduce the heat to low-medium and cook for 20-25 minutes (or about 6-7 whistles).
Turn off the heat and allow the pressure to release naturally, which takes about 10-15 minutes.
5
Finish and Serve
Carefully open the cooker once the pressure has fully released. Check if the mutton is tender; it should easily fall off the bone.
If the gravy is too thin for your liking, simmer the curry uncovered for 5-10 minutes to thicken it.
Stir in the garam masala and garnish with freshly chopped coriander leaves.
Let the curry rest for at least 10 minutes to allow the flavors to meld before serving hot.
167cal
3gprotein
21gcarbs
8gfat
Ingredients
2 cup Bajra Flour (Also known as pearl millet flour)
0.5 tsp Salt
1 cup Warm Water (Adjust as needed for kneading)
4 tbsp Ghee (For serving, can be substituted with white butter (makhan))
Instructions
1
Prepare the Dough
In a wide bowl or parat, combine 2 cups of bajra flour and salt. Mix well.
Gradually add warm water, a little at a time, and mix with your fingers. The water should be warm to the touch, not boiling hot.
Gather the flour to form a shaggy dough. Do not knead the entire dough at once. It should be soft and pliable, but not sticky. This initial mixing should take about 3-4 minutes.
2
Knead and Shape the Rotla
Divide the dough into 8 equal portions. Keep the remaining dough covered with a damp cloth.
Take one portion and add a few drops of water. Knead it with the heel of your palm for 1-2 minutes until it becomes very smooth, soft, and crack-free. This individual kneading is the most crucial step for a soft rotla.
Roll the kneaded portion into a smooth ball. Dust your work surface and palms with a little dry bajra flour.
Gently flatten the ball and begin patting it between your palms, rotating it continuously to form an even circle about 5-6 inches in diameter and 1/4 inch thick. Alternatively, place the dough ball between two sheets of parchment paper and roll gently with a rolling pin.
3
Cook the Rotla
Heat a tawa (a traditional clay tavdi or a cast-iron skillet works best) over medium-high heat. The tawa should be hot but not smoking.
Carefully lift the shaped rotla and place it on the hot tawa.
Cook the first side for about 45-60 seconds, or until you see small bubbles appear and the color changes slightly.
Using a spatula, flip the rotla. Cook the second side for 1-2 minutes, until light brown spots appear all over.
4
Puff and Serve
Flip the rotla one more time. Gently press down on the edges with a folded kitchen towel or a flat spatula. This helps trap steam and encourages the rotla to puff up.
For a fully puffed rotla, carefully lift it with tongs and hold it directly over a medium flame for 10-15 seconds, turning it quickly, until it inflates like a balloon.
Remove the rotla from the heat and immediately smear a generous amount of ghee on top.
Repeat the kneading, shaping, and cooking process for the remaining dough portions. Serve immediately while hot.
1 lb Unsalted Butter (High-quality, grass-fed butter will yield the most flavorful and nutritious ghee.)
Instructions
1
Melt the Butter
Cut the unsalted butter into 1-inch cubes to ensure even melting.
Place the butter cubes in a heavy-bottomed, medium-sized saucepan or pot.
Heat the pot over medium-low heat. Allow the butter to melt completely without stirring, which should take about 5-7 minutes.
2
Simmer and Clarify
Once melted, increase the heat slightly to a medium-low simmer. The butter will go through several stages.
First, it will come to a boil and a layer of white foam (milk solids) will form on top. Let it simmer gently.
After 10-15 minutes, the foam will start to thin, the bubbling will become finer, and the liquid will turn more transparent.
Continue simmering. The milk solids will begin to sink to the bottom and turn a golden-brown color. The bubbling will become very quiet, and the liquid will be clear and golden. This process takes about 10 more minutes.
The key indicator that the ghee is ready is a distinct nutty, popcorn-like aroma. Be very watchful at this stage to prevent the solids from burning.
3
Strain the Ghee
Immediately remove the pot from the heat once the milk solids are golden brown and the aroma is nutty.
Let the ghee cool in the pot for about 5-10 minutes to reduce the risk of burns.
Line a fine-mesh sieve with 2-3 layers of cheesecloth and place it over a clean, completely dry, heatproof glass jar.
Carefully and slowly pour the hot ghee through the cheesecloth-lined sieve, leaving the browned milk solids behind in the pot.
4
Cool and Store
Allow the strained ghee to cool completely to room temperature in the jar, uncovered. As it cools, it will solidify and become opaque.
Once fully cooled and solidified, seal the jar with an airtight lid.
Store the ghee in a cool, dark pantry for up to 3 months, or in the refrigerator for up to a year.
2 cup Whole Milk (Full-fat milk provides the best creamy texture.)
4 tbsp Jaggery (Use powdered or finely grated jaggery for best results.)
4 tsp Black Tea Leaves (Assam or CTC (Crush, Tear, Curl) tea works best.)
1.5 inch Ginger (Freshly grated or crushed.)
4 pcs Green Cardamom Pods (Lightly crushed to release flavor.)
1 inch Cinnamon Stick
4 pcs Cloves
Instructions
1
In a medium saucepan, combine 2 cups of water, grated ginger, crushed cardamom pods, cinnamon stick, and cloves. Bring the mixture to a rolling boil over medium-high heat and let it boil for 2-3 minutes to infuse the water with the spices.
2
Add the black tea leaves to the boiling spice water. Reduce the heat to low and simmer for 2 minutes. This step develops the color and flavor of the tea.
3
Pour in 2 cups of milk and increase the heat to medium. Allow the chai to come to a boil, watching it closely to prevent it from overflowing. As soon as it starts to rise, reduce the heat to low and simmer for another 1-2 minutes to thicken slightly.
4
Turn off the heat completely. Let the saucepan sit for 60-90 seconds until it stops bubbling. This is the most critical step to prevent the milk from curdling when jaggery is added.
5
Add the grated or powdered jaggery to the saucepan. Stir gently with a spoon until the jaggery is fully dissolved.
6
Using a fine-mesh tea strainer, pour the hot chai into serving cups. Serve immediately and enjoy.
