

Gurda Kapoora Masala with Phulka
Perfectly spiced Gurda Kapoora Masala with soft Phulkas – an energy-giving, soul-satisfying treat!
Loading...
Aromatic, iron-boosting methi keema with soft phulkas. A perfectly spiced, homestyle comfort food!

A hearty and flavorful North Indian curry featuring tender minced meat (keema) cooked with fresh, slightly bitter fenugreek leaves (methi) in a rich onion-tomato gravy. Perfect with warm rotis or pav.
Serving size: 1 cup

Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
Serving size: 2 phulkas


Perfectly spiced Gurda Kapoora Masala with soft Phulkas – an energy-giving, soul-satisfying treat!


Crispy, protein-packed Keema Cutlets with homestyle Phulkas & fresh salad. Pure comfort!


Perfectly spiced Taryal Teewan with soft phulkas & gut-friendly dahi – homestyle, protein-packed comfort!


Perfectly spiced Seyal Machi with soft phulkas – a protein-packed, gut-friendly, soul-satisfying meal.


Aromatic Seyal Kukkar with soft phulkas – a protein-packed, soul-satisfying comfort meal, just like mom's!


Protein-packed Keema Pav with tangy mint chutney – a flavorful, quick-to-make treat!
Aromatic, iron-boosting methi keema with soft phulkas. A perfectly spiced, homestyle comfort food!
This sindhi dish is perfect for dinner. With 805.9200000000001 calories and 33.230000000000004g of protein per serving, it's a nutritious choice for your meal plan.
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the whole spices: cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for about 30 seconds until they become fragrant.
Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they turn a deep golden brown. This step is crucial for the flavor base.
Stir in the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
Lower the heat and add the powdered spices: turmeric powder, red chili powder, and coriander powder. Mix well and cook for 30-40 seconds, being careful not to burn them.
Add the minced mutton (keema) to the pan. Increase the heat to medium-high and cook, breaking up any lumps with a spoon. Sauté for 7-8 minutes until the keema changes color from pink to brown and the moisture has evaporated.
Pour in the tomato puree and add the salt. Mix everything together and cook for 5-7 minutes, until the tomatoes are cooked down and oil begins to separate from the masala at the edges.
Reduce the heat to low. Add the whisked curd and stir continuously for 2-3 minutes to prevent it from curdling. Cook until the oil begins to surface again.
Add the chopped methi leaves and 1/2 cup of water. Mix well, cover the pan, and let it simmer on low heat for 10-15 minutes, or until the keema is tender and the methi leaves are cooked through. The gravy should be thick.
Finally, sprinkle the garam masala over the top and mix well. Garnish with fresh chopped coriander leaves. Let it rest for 5 minutes before serving hot.
Prepare the Dough
Rest the Dough
Divide and Roll
Cook on the Tawa (Griddle)
Puff on Open Flame
Finish and Serve