Tender mutton meatballs simmered in a fiery, vibrant red Rajasthani curry. This smoky and aromatic dish gets its signature heat and color from Mathania chilies, creating a truly royal dining experience.
Prep30 min
Cook50 min
Soak30 min
Servings4
Serving size: 1 cup
811cal
29gprotein
31gcarbs
Ingredients
500 g Mutton Keema (finely minced)
3 pcs Onion (1 small finely chopped for koftas, 2 medium finely chopped for gravy)
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 spiced Laal Maas Kofta Curry with fiber-rich Bajra Roti – a protein-packed comfort food!
This marwari dish is perfect for dinner. With 1087.08 calories and 35.23g of protein per serving, it's a nutritious choice for your meal plan.
66gfat
(for shallow frying koftas)
8 pcs Dried Mathania Chilies (or use a mix of Kashmiri and regular dried red chilies)
8 cloves Garlic (for chili paste)
3 tbsp Ghee (for gravy)
2 tbsp Mustard Oil
1 cup Curd (whisked until smooth)
0.5 tsp Turmeric Powder
2 tsp Coriander Powder
1 tsp Cumin Powder
4 pcs Cloves
8 pcs Black Peppercorns
1 inch Cinnamon Stick
1 pc Black Cardamom
2 cups Water (hot)
1 small piece Charcoal (optional, for Dhungar method)
Instructions
1
Prepare the Chili Paste
Soak the dried Mathania chilies in 1 cup of hot water for 30 minutes to soften them.
Drain the chilies, reserving a few tablespoons of the soaking water. Transfer the chilies to a grinder.
Add the 8 cloves of garlic and grind to a very smooth paste. Add a little of the reserved soaking water if needed to facilitate grinding.
2
Form and Fry the Koftas
In a large bowl, combine the mutton keema, 1 finely chopped small onion, 1 tbsp ginger-garlic paste, green chilies, roasted besan, 1 tsp garam masala, 2 tbsp chopped coriander leaves, and 1 tsp salt.
Mix gently with your hands until just combined. Avoid overworking the mixture to keep the koftas tender.
Divide the mixture into 16-20 equal portions and roll them into smooth, round meatballs.
Heat 4 tbsp of vegetable oil in a wide, heavy-bottomed pan over medium heat. Carefully place the koftas in the pan, ensuring not to overcrowd it.
Shallow fry for 7-10 minutes, turning occasionally, until they are evenly browned and cooked through. Remove with a slotted spoon and set aside on a plate.
3
Prepare the Gravy Base
In the same pan (or a fresh one), heat 3 tbsp ghee and 2 tbsp mustard oil over medium heat.
Add the whole spices: cloves, black peppercorns, cinnamon stick, and black cardamom. Sauté for 30-45 seconds until they become fragrant.
Add the 2 finely chopped medium onions and sauté for 10-12 minutes, stirring frequently, until they are deep golden brown. This step is crucial for the flavor of the gravy.
Add the remaining 1 tbsp of ginger-garlic paste and cook for another minute until the raw aroma disappears.
4
Cook the Masala and Simmer the Curry
Reduce the heat to low. Add the prepared red chili-garlic paste, turmeric powder, coriander powder, and cumin powder. Stir and cook for 4-5 minutes until the masala darkens in color and oil begins to separate at the edges.
Turn off the heat completely. Let the pan cool for a minute. Slowly pour in the whisked curd while stirring continuously to prevent it from splitting.
Return the pan to low heat. Continue to cook, stirring constantly, for 6-8 minutes until the masala thickens and oil separates again.
Pour in 2 cups of hot water and add the remaining 1.5 tsp of salt. Stir well and bring the gravy to a gentle boil.
Carefully slide the fried koftas into the simmering gravy. Reduce the heat to the lowest setting, cover the pot, and let it simmer for 15-20 minutes, allowing the koftas to absorb the flavors.
Stir in the remaining 1 tsp of garam masala.
5
Smoke the Curry (Optional Dhungar Method)
Heat the small piece of charcoal on a direct flame using tongs until it is red-hot.
Place a small, heatproof steel bowl in the center of the curry, either on top of the koftas or in a clear space.
Carefully place the hot charcoal into the bowl.
Pour 1 tsp of ghee over the hot charcoal. It will immediately start to smoke.
Instantly cover the pot with a tight-fitting lid and let the curry infuse with the smoke for 5 minutes.
Carefully remove the lid (away from your face) and the bowl with the charcoal.
6
Garnish and Serve
Garnish with the remaining 2 tbsp of fresh coriander leaves.
Serve hot with bajra roti, naan, or steamed rice.
276cal
7gprotein
42gcarbs
9gfat
Ingredients
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).
