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 cup
616cal
56gprotein
24gcarbs
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)
Tender chickpea flour dumplings simmered in a tangy, spicy yogurt gravy. This classic Rajasthani curry is a flavorful vegetarian dish that pairs perfectly with roti or rice.
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.
A refreshing and savory yogurt-based drink, spiced with roasted cumin, fresh herbs, and a hint of ginger. This traditional Indian buttermilk is the perfect cooling beverage to aid digestion and beat the summer heat.
About Laal Maas, Gatte ki Sabzi, Bajra Roti and Masala Chaas
Melt-in-mouth Laal Maas with fiber-rich Bajra Roti and gut-friendly Chaas. A perfectly spiced, homestyle feast!
This rajasthani dish is perfect for lunch. With 1267.0900000000001 calories and 78.33g of protein per serving, it's a nutritious choice for your meal plan.
33gfat
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.
302cal
12gprotein
32gcarbs
15gfat
Ingredients
1.5 cup Besan (Also known as gram flour)
1.25 cup Curd (Whisked well, divided use (2 tbsp for gatte, 1 cup for gravy))
3 tbsp Ghee (Divided use (1 tbsp for gatte, 2 tbsp for gravy))
1 medium Onion (Finely chopped)
1 medium Tomato (Pureed)
1 tsp Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise)
0.5 tsp Ajwain (Carom seeds)
1 tsp Jeera (Cumin seeds)
0.25 tsp Hing (Asafoetida)
0.75 tsp Turmeric Powder (Divided use (0.25 tsp for gatte, 0.5 tsp for gravy))
1.5 tsp Red Chili Powder (Adjust to taste, divided use (0.5 tsp for gatte, 1 tsp for gravy))
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1.5 tsp Salt (Adjust to taste, divided use)
1 pinch Baking Soda (Optional, for softer gatte)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
4 cup Water (For boiling gatte, to be reserved for gravy)
Instructions
1
Prepare the Gatte Dough
In a mixing bowl, combine 1.5 cups besan, 0.5 tsp ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.75 tsp salt, and a pinch of baking soda. Mix the dry ingredients well.
Add 2 tbsp of curd and 1 tbsp of ghee. Rub the mixture with your fingertips until it resembles coarse breadcrumbs.
Add 2-3 tbsp of warm water, one tablespoon at a time, and knead into a firm, smooth dough. Do not over-knead. The dough should not be sticky.
Divide the dough into 4-5 equal portions. Roll each portion between your palms into a smooth log, about 1/2-inch thick.
2
Boil the Gatte
In a wide pot, bring 4 cups of water to a rolling boil.
Carefully slide the prepared dough logs into the boiling water. Cook on medium-high heat for 12-15 minutes.
The gatte are cooked when they float to the top and develop small blisters on their surface.
Using a slotted spoon, remove the cooked gatte and place them on a plate to cool. IMPORTANT: Do not discard the cooking water; reserve it for the gravy.
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).
0.25 tsp Hing (Asafoetida, for optional tempering)
5 pc Curry Leaves (For optional tempering)
Instructions
1
Blend the Chaas Base
In a large blender jar, combine the curd, chilled water, chopped coriander leaves, mint leaves, ginger, and green chili (if using).
Add the roasted cumin powder, kala namak, chaat masala, and salt.
Blend on high for 45-60 seconds until the mixture is completely smooth and slightly frothy on top.
2
Prepare the Tempering (Tadka - Optional)
Heat ghee in a small tadka pan over medium heat. The ghee is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Turn off the heat and immediately add the hing and curry leaves. Be cautious as the leaves will crackle. Swirl the pan for 10 seconds until the leaves are crisp.
3
Combine and Chill
Pour the hot tempering directly into the blended chaas. You will hear a satisfying sizzle. Stir well to incorporate the aromatic flavors.
For the best taste, cover and refrigerate the chaas for at least 30 minutes. This allows the flavors to meld together beautifully.
Once the gatte have cooled for about 10 minutes, cut them into 1/2-inch thick roundels. Set aside.
In a separate bowl, whisk 1 cup of curd until completely smooth. Add 1.5 tsp coriander powder, 1 tsp red chili powder, and 0.5 tsp turmeric powder to the curd. Whisk again to form a lump-free, spiced yogurt mixture.
4
Temper and Sauté Aromatics
Heat the remaining 2 tbsp of ghee in a kadai or heavy-bottomed pan over medium heat.
Add 1 tsp jeera and let them splutter. Add 0.25 tsp hing and sauté for a few seconds.
Add the finely chopped onion and cook until it turns soft and golden brown, which should take about 6-7 minutes.
Add 1 tsp ginger-garlic paste and the slit green chilies. Sauté for another minute until the raw aroma disappears.
5
Build and Simmer the Gravy
Add the tomato puree and cook for 4-5 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges.
Reduce the heat to the absolute minimum. Slowly pour in the spiced yogurt mixture, stirring continuously and vigorously to prevent it from curdling.
Continue stirring and cook on low heat for 2-3 minutes until the gravy thickens slightly.
Gradually add 1.5 to 2 cups of the reserved gatte cooking water and the remaining 0.75 tsp salt. Stir well to combine.
Increase the heat to medium and bring the gravy to a gentle simmer. Let it cook for 5-7 minutes until it reaches your desired consistency.
6
Finish and Serve
Add the cut gatte pieces to the simmering gravy. Gently stir and let it cook for another 5 minutes, allowing the gatte to absorb the flavors.
Sprinkle 0.5 tsp garam masala and 2 tbsp chopped coriander leaves over the curry. Give it a final gentle stir.
Turn off the heat and let the sabzi rest for 5-10 minutes before serving. This allows the flavors to meld beautifully.
Serve hot with roti, paratha, or steamed rice.
4
Serve
Give the chilled chaas a final stir before serving.
Pour into glasses and garnish with a fresh mint sprig or a sprinkle of roasted cumin powder.
Serve immediately as a refreshing drink alongside a meal or on its own.
