A luxurious Mughlai curry where tender mutton pieces are slow-cooked in a rich, golden gravy made from yogurt, fried onions, and nuts. Infused with saffron and kewra, it's a true royal delicacy.
Experience the magic of Mughlai cuisine with this incredibly flaky, multi-layered flatbread. Each bite reveals delicate, paper-thin layers crisped to perfection with ghee. A true showstopper for any meal.
Experience royal flavors! Creamy, perfectly spiced Kundan Qaliya with flaky Warqi Paratha – truly soul-satisfying.
This awadhi dish is perfect for lunch. With 1591.44 calories and 63.49g of protein per serving, it's a nutritious choice for your meal plan.
72gfat
Turmeric Powder
1 tsp Kashmiri Red Chili Powder (for color)
1.5 tsp Coriander Powder
1.5 tsp Salt (or to taste)
1 tsp Garam Masala
1 inch Cinnamon Stick
4 pcs Green Cardamom Pods
4 pcs Cloves
1 pcs Bay Leaf
1 pinch Saffron Strands (a generous pinch)
2 tbsp Milk (warm)
1 tsp Kewra Water
2 cup Water (warm)
1 sheet Gold Leaf (Varq) (optional, for garnish)
Instructions
1
Prepare Birista, Nut Paste & Saffron Milk
Heat vegetable oil in a deep pan or kadai over medium heat. Add the sliced onions and fry, stirring occasionally, for 12-15 minutes until they turn a deep golden brown and are crisp. Do not let them burn. Drain the fried onions (birista) on a paper towel and let them cool completely.
In a small grinder jar, combine the cooled birista, cashew nuts, and blanched almonds. Add 3-4 tablespoons of water and grind to a very smooth paste.
In a small bowl, gently crush the saffron strands and soak them in 2 tablespoons of warm milk. Set aside.
2
Marinate the Mutton
In a large mixing bowl, combine the mutton pieces with the whisked curd, ginger paste, garlic paste, turmeric powder, Kashmiri red chili powder, coriander powder, and salt.
Mix thoroughly with your hands, ensuring each piece of mutton is well-coated with the marinade.
Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or up to 4 hours for a more tender and flavorful result.
3
Sauté Spices & Brown Mutton
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add the whole spices: cinnamon stick, green cardamom pods, cloves, and bay leaf. Sauté for about 30-45 seconds until they become fragrant.
Carefully add the marinated mutton to the pot. Increase the heat to medium-high and cook for 10-12 minutes, stirring frequently. The goal is to brown the mutton on all sides and evaporate most of the moisture from the curd.
4
Build Gravy & Slow Cook (Bhunao)
Reduce the heat to medium-low. Add the prepared birista-nut paste to the mutton. Stir continuously and cook for 8-10 minutes. This 'bhunao' process is crucial; cook until the paste darkens in color and you see ghee separating from the masala at the edges of the pot.
Pour in 2 cups of warm water and stir well to combine, scraping any bits from the bottom of the pot. Bring the curry to a gentle boil.
Reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 70-80 minutes. Stir every 20 minutes to prevent sticking. The mutton is cooked when it is fork-tender and easily falls off the bone.
5
Finish & Rest
Once the mutton is tender, gently stir in the saffron-infused milk, garam masala, and kewra water.
Let the curry simmer uncovered on low heat for another 3-5 minutes for the final flavors to meld together.
Turn off the heat and cover the pot. Let the Kundan Qaliya rest for at least 10-15 minutes before serving. This allows the flavors to deepen and the ghee to rise to the surface, giving it a beautiful sheen.
Garnish with edible gold leaf (varq) for a truly royal presentation. Serve hot with sheermal, naan, or steamed basmati rice.
605cal
7gprotein
48gcarbs
42gfat
Ingredients
2 cup Maida (plus more for dusting)
0.75 cup Ghee (melted, divided)
1 tsp Salt
0.75 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of maida and 1 tsp of salt. Mix well.
Add 2 tbsp of melted ghee to the flour and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should be soft but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create the Layering Paste (Satha)
While the dough rests, prepare the layering paste. In a small bowl, whisk together 1/2 cup of melted ghee and 2 tbsp of maida until you get a smooth, lump-free paste. This paste is key to creating the distinct layers.
3
Layer and Coil the Dough
After resting, divide the dough into 8 equal portions and roll them into smooth balls.
Take one dough ball and dust it lightly with dry maida. Roll it out as thinly as possible into a large, translucent circle, about 9-10 inches in diameter.
Spread about 1-2 tsp of the prepared ghee-flour paste evenly over the entire surface of the rolled dough.
Starting from one edge, carefully fold the dough back and forth like a paper fan to create fine pleats. You will end up with a long, pleated strip.
Gently hold both ends of the pleated strip and stretch it slightly to elongate it.
Begin coiling the strip from one end, tucking it under as you go, to form a tight spiral or pinwheel. Press the loose end gently into the center of the coil.
Repeat this process for all the dough balls. Cover the prepared coils and let them rest for another 10-15 minutes.
4
Roll and Cook the Parathas
Heat a tawa or a flat, heavy-bottomed skillet over medium heat.
Take one rested coil and place it on a lightly floured surface. Gently flatten it with your palm.
With a light hand, roll it out into a circle about 5-6 inches in diameter. Do not press too hard, as this can merge the layers.
Place the paratha on the hot tawa. Cook for 30-45 seconds, or until small bubbles appear on the surface.
Flip the paratha and drizzle about 1 tsp of the remaining melted ghee around the edges and on top. Cook for another minute.
Flip again, drizzle another tsp of ghee, and cook while pressing gently with a spatula until both sides are golden brown, crisp, and the layers are visible.
Repeat for all the remaining coils, adding ghee for each paratha.
5
Serve
Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms (you can use a kitchen towel to protect your hands) to fluff it up and separate the layers.
Serve immediately with rich curries like Chicken Korma, Paneer Butter Masala, or with kebabs.
