Name: Roti
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: north_indian
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).)

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Keema Matar & Roti Recipe - North Indian Lunch | CraftMyMeals

Instructions

1
Sauté Aromatics
- Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the bay leaf, cinnamon stick, cloves, and black peppercorns. Sauté for 30-40 seconds until they become fragrant.
- Add the finely chopped onions and cook for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
- Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
2
Brown the Keema (Bhunao)
- Add the minced mutton to the pan and increase the heat to high. Add the salt and turmeric powder.
- Using a spatula, break up any lumps and stir-fry continuously for 7-8 minutes. Continue cooking until the keema changes color from pink to brown and all the moisture has evaporated. This browning step is crucial for developing a deep flavor.
3
Cook the Masala
- Reduce the heat to low. Add the red chili powder, coriander powder, and cumin powder. Stir and cook for 1 minute, being careful not to burn the spices.
- Pour in the tomato puree. Mix well and cook for 5-7 minutes, stirring occasionally, until the tomatoes are cooked down and you see oil separating from the masala at the edges.
4
Incorporate Yogurt and Peas
- Lower the heat to its minimum setting. Add the whisked yogurt and stir continuously for 2-3 minutes to prevent it from curdling. The yogurt should be fully incorporated into the masala.
- Add the green peas and mix everything together gently.
5
Simmer to Perfection
- Pour in 1 cup of hot water and stir well. Bring the curry to a gentle boil.
- Reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes. The keema should be tender, the peas cooked through, and the gravy should have thickened to a semi-dry consistency.
- If the gravy is too thin, you can cook it uncovered for a few more minutes to reduce it.
6
Garnish and Serve
- Turn off the heat. Sprinkle the garam masala over the curry and give it a final stir.
- Garnish with freshly chopped coriander leaves.
- Let the Keema Matar rest for 5 minutes before serving. This allows the flavors to meld beautifully. Serve hot with roti, naan, or pav.

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.

Keema Matar with Roti

Nutrition per Serving

Recipes in this Meal

1. Keema Matar

Ingredients

2. Roti

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About Keema Matar with Roti

Instructions

Ingredients

Instructions