A fiery Rajasthani mutton curry known for its vibrant red color and intense heat. Tender mutton is slow-cooked in a rich gravy of yogurt, garlic, and a special blend of Mathania red chilies.
Prep30 min
Cook90 min
Soak30 min
Servings4
Serving size: 1 serving
591cal
55gprotein
19gcarbs
Ingredients
750 g Mutton (Bone-in, shoulder or leg cut into 2-inch pieces)
15 pcs Dried Mathania Red Chilies (Stems removed)
1 cup Curd (Whisked until smooth)
4 tbsp Mustard Oil
3 tbsp Ghee (Divided: 2 tbsp for cooking, 1 tbsp for smoking)
A classic North Indian chicken curry where tender pieces of chicken are simmered in a rich, aromatic gravy of onions, tomatoes, and a blend of warm spices. Perfect with naan or rice for a hearty meal.
A comforting and classic North Indian lentil dish. Creamy yellow lentils are cooked until tender and then topped with a fragrant tempering of spices sizzled in ghee. Perfect with steamed rice or roti.
A rustic, gluten-free flatbread from Rajasthan, made from pearl millet flour. It has a nutty, earthy flavor and a slightly coarse texture, perfect for pairing with spicy curries or simply with a dollop of ghee and jaggery.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A fiery and pungent Rajasthani condiment made from fresh garlic and dried red chilies. This vibrant red chutney, also known as Lasun ki Chutney, adds a powerful kick to any meal, especially traditional pairings like bajra rotis, dal baati churma, or even as a zesty spread.
About Laal Maas, Chicken Masala, Dal Tadka, Bajra Roti, Steamed Basmati Rice and Lehsun Chutney
Aromatic Laal Maas and protein-packed Dal with fiber-rich Bajra Roti – a soul-satisfying feast!
This rajasthani dish is perfect for lunch. With 1858.68 calories and 129.85g of protein per serving, it's a nutritious choice for your meal plan.
32gfat
2 pcs Black Cardamom
1 inch Cinnamon Stick
1 tsp Black Peppercorns
0.5 tsp Turmeric Powder
2 tsp Coriander Powder
1.5 tsp Salt (Or to taste)
2 cup Hot Water (For the gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 piece Charcoal (For the Dhungar (smoking) method)
Instructions
1
Prepare Chili Paste & Marinate Mutton
Soak the dried Mathania red chilies in 1 cup of hot water for 30 minutes until they soften.
Drain the chilies, reserving the soaking water. Grind them into a very smooth paste, adding a little of the reserved water as needed. Set aside.
In a large bowl, combine the mutton pieces, whisked curd, ginger garlic paste, turmeric powder, coriander powder, and 1 tsp of salt. Mix thoroughly to ensure each piece is well-coated.
Cover and let the mutton marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2
Sauté Aromatics and Onions
Heat the mustard oil in a heavy-bottomed pot or Dutch oven over high heat until it just begins to smoke. Immediately turn off the heat and let it cool slightly to mellow its pungency.
Reduce the heat to medium. Add the whole spices: cloves, black cardamom, cinnamon stick, and black peppercorns. Sauté for 30-40 seconds until they become fragrant.
Add the thinly sliced onions and cook, stirring frequently, for 12-15 minutes until they are deep golden brown. This step is crucial for the flavor of the gravy.
3
Cook the Mutton and Spices
Add the marinated mutton to the pot. Increase the heat to high and cook for 10-15 minutes, stirring continuously. Brown the mutton on all sides until the moisture from the curd evaporates and the oil begins to separate.
Stir in the prepared red chili paste and the remaining 0.5 tsp of salt. Cook for another 5-7 minutes, stirring well, until the paste is fragrant and the oil separates from the masala again.
Add the coarsely crushed garlic and sauté for 1-2 minutes until the raw aroma disappears.
4
Slow Cook the Curry
Pour in 2 cups of hot water and bring the curry to a vigorous boil.
Reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 60-75 minutes. Stir occasionally to prevent sticking.
Cook until the mutton is completely tender and falling off the bone, and a layer of red oil (tari) floats on top.
Once cooked, stir in 2 tbsp of ghee and simmer for 2 more minutes.
5
Smoke the Curry (Dhungar Method)
Turn off the heat. Place a small steel bowl or a piece of onion peel in the center of the curry.
Heat the piece of charcoal over a direct flame until it is red hot.
Carefully place the hot charcoal in the steel bowl. Pour the remaining 1 tbsp of ghee over the charcoal. It will start smoking immediately.
Quickly cover the pot with the lid and let it sit for 5-7 minutes to infuse the curry with a smoky aroma.
Remove the bowl with the charcoal.
6
Garnish and Serve
Garnish the Laal Maas with freshly chopped coriander leaves.
Let the curry rest for at least 10 minutes before serving to allow the flavors to meld and deepen.
Serve hot with traditional Bajra Roti (pearl millet flatbread), Phulka, or steamed rice.
426cal
50gprotein
17gcarbs
18gfat
Ingredients
600 g Chicken Breast (Boneless, skinless, cut into 1.5-inch pieces)
0.25 cup Curd (Plain, full-fat, whisked smooth)
2 tbsp Ginger Garlic Paste (Divided)
1 tsp Turmeric Powder (Divided)
2 tsp Kashmiri Red Chili Powder (Divided, adjust to taste)
1.5 tsp Salt (Divided, adjust to taste)
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
1 pc Bay Leaf
1 inch Cinnamon Stick
3 pcs Cloves
2 pcs Green Cardamom Pods
2 medium Onion (Finely chopped)
2 pcs Green Chili (Slit lengthwise)
1 cup Tomato Puree (From 3 medium tomatoes or canned)
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1 tbsp Kasuri Methi (Dried fenugreek leaves)
1 cup Water (Use hot water for best results)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces, curd, 1 tbsp ginger-garlic paste, 0.5 tsp turmeric powder, 1 tsp Kashmiri red chili powder, and 0.5 tsp salt.
Mix thoroughly to ensure each piece of chicken is evenly coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
2
Prepare the Masala Base
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for 30-40 seconds until they sizzle and become fragrant.
Add the finely chopped onions. Cook for 10-12 minutes, stirring frequently, until they are deeply golden brown. This caramelization is key to the gravy's rich flavor.
Add the remaining 1 tbsp of ginger-garlic paste and the slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
Pour in the tomato puree. Cook for 8-10 minutes, stirring often, until the mixture thickens and oil begins to separate from the sides of the masala.
3 cup Water (for pressure cooking, plus more as needed)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Ghee (divided)
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
1 medium Tomato (finely chopped)
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chili (whole)
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Drain.
Place the rinsed dal in a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. This extra time helps the dal become even creamier.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture. If it's too thick, add a little hot water to reach your desired consistency.
2
Prepare the Masala Base
Heat 1 tbsp of ghee in a separate pan or kadai over medium heat.
Add 1/2 tsp of cumin seeds and let them sizzle.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes pulpy.
2 cup Bajra Flour (Also known as pearl millet flour)
0.5 tsp Salt (Adjust to taste)
1 cup Warm Water (Use as needed, the amount may vary)
2 tbsp Ghee (For serving)
Instructions
1
Prepare the Dough
In a wide bowl or parat, combine the 2 cups of bajra flour and 0.5 tsp of salt. Mix well.
Gradually add warm water, a little at a time, and start gathering the flour to form a shaggy dough.
Once the flour comes together, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes. This process is crucial for a smooth, crack-free roti.
The final dough should be soft, smooth, and pliable, similar to the consistency of chapati dough. It should not be sticky or too stiff.
Cover the dough with a damp cloth and let it rest for 15 minutes. Do not rest it for too long as it can become dry.
2
Shape the Rotis
After resting, knead the dough again for one minute.
Divide the dough into 8 equal portions and roll them into smooth, crack-free balls.
Take one ball of dough. Dust your palms with a little dry bajra flour.
Gently flatten the ball and start patting it between your palms, rotating it as you go, to form a thin disc of about 4-5 inches in diameter. This is the traditional method.
For an easier method, place a dough ball on a piece of parchment paper or a plastic sheet. Flatten it slightly, cover with another sheet, and use a rolling pin to gently roll it into a 4-5 inch circle of about 1/4 inch thickness.
3
Cook the Rotis
Heat a cast-iron or earthen tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully lift the rolled roti and place it on the hot tawa.
Cook for about 45-60 seconds on the first side, or until you see small bubbles and the color changes slightly.
Flip the roti using tongs and cook the other side for about a minute until light brown spots appear.
For a soft, puffed roti, you can now place it directly on a low open flame using tongs. It will puff up in seconds. Flip to cook both sides evenly. Alternatively, press the roti gently on the tawa with a folded kitchen towel to help it puff up.
Repeat the process for all the remaining dough balls.
4
Serve
Once cooked, remove the roti from the heat and immediately brush it generously with ghee.
Serve the hot Bajra Roti with Rajasthani curries like Gatte ki Sabzi, dal, or simply with a dollop of white butter (makhan) and a piece of jaggery (gur).
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
15 Kashmiri Red Chilies (For vibrant color and mild heat)
5 Guntur Red Chilies (For heat, adjust quantity to your preference)
1 cup Garlic Cloves (Peeled)
3 tbsp Mustard Oil (For authentic flavor and preservation)
1 tsp Cumin Seeds
2 tbsp Lemon Juice (Freshly squeezed)
1 tsp Salt (Adjust to taste)
0.25 cup Water (As needed for grinding)
Instructions
1
Prepare the Chilies
Remove the stems from both Kashmiri and Guntur red chilies.
Place them in a medium bowl and cover completely with hot water.
Let the chilies soak for at least 30 minutes to soften. This makes them easier to grind into a smooth paste.
2
Grind the Chutney Paste
Drain the soaked chilies, reserving the soaking water.
In a grinder or blender jar, combine the soaked chilies, peeled garlic cloves, and cumin seeds.
Add 2-3 tablespoons of the reserved chili water and grind into a thick, smooth paste. Scrape down the sides of the jar as needed and add more water, one tablespoon at a time, only if necessary to facilitate grinding.
3
Cook the Chutney
Heat the mustard oil in a small, heavy-bottomed pan over medium-high heat until it just begins to smoke. This process tempers the oil and reduces its pungency.
Reduce the heat to low and let the oil cool for 30 seconds. Carefully add the ground garlic-chili paste to the pan. It will splutter, so stand back.
Stirring continuously, cook the paste on low heat for 7-10 minutes. This step is crucial to cook the raw garlic and enhance the flavor.
Continue cooking until the paste darkens to a deep red color and you see the oil starting to separate from the sides of the mixture.
4
Finish and Store
Turn off the heat. Stir in the salt and fresh lemon juice until well combined.
Allow the chutney to cool down completely to room temperature.
Once cooled, transfer the Lehsun Chutney to a clean, dry, and sterilized airtight glass jar. Store in the refrigerator for up to 4 weeks.
Reduce the heat to low to prevent the spices from burning. Add the remaining 0.5 tsp turmeric powder, 1 tsp Kashmiri red chili powder, coriander powder, and cumin powder.
Stir continuously for 1 minute until the spices are fragrant and well combined with the onion-tomato base.
4
Cook the Chicken
Add the marinated chicken along with all the marinade to the pan. Increase the heat to medium-high and sauté for 5-7 minutes, stirring, until the chicken is seared and changes color on all sides.
Pour in 1 cup of hot water and add the remaining 1 tsp of salt. Stir everything together, scraping any bits from the bottom of the pan.
Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, or until the chicken is tender and cooked through (internal temperature of 165°F or 74°C).
5
Finish and Garnish
Turn off the heat. Stir in the garam masala. Crush the kasuri methi between your palms as you add it to the curry to release its aroma.
Cover the pan and let the curry rest for 5-10 minutes to allow the flavors to meld.
Garnish with freshly chopped coriander leaves. Serve hot with naan, roti, or steamed basmati rice.
Pour this onion-tomato masala into the cooked dal. Add the garam masala, stir well, and let it simmer on low heat for 5 minutes for the flavors to meld.
3
Prepare the Final Tempering (Tadka)
In a small tadka pan or small skillet, heat the remaining 1 tbsp of ghee over medium heat until hot.
Add the mustard seeds and the remaining 1/2 tsp of cumin seeds. Allow them to crackle and splutter, which should take about 30 seconds.
Add the whole dried red chilies and hing (asafoetida). Sauté for just 10-15 seconds, being careful not to burn them.
Turn off the heat completely. Immediately add the Kashmiri red chili powder to the hot ghee and give it a quick swirl. This prevents the powder from burning and turning bitter.
4
Combine and Serve
Immediately pour the sizzling hot tempering over the simmering dal. You should hear a satisfying sizzle as the tadka hits the dal.
Stir gently to incorporate the tempering. Stir in the optional lemon juice if using.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
