A unique and aromatic Kashmiri delicacy featuring tender mutton pieces cooked with fresh fenugreek leaves. The subtle bitterness of methi is beautifully balanced by fragrant spices like fennel and ginger, creating a rich, flavorful curry.
Prep20 min
Cook50 min
Servings4
Serving size: 1 cup
399cal
38gprotein
13gcarbs
21g
Ingredients
500 g Mutton (Bone-in, cut into 2-inch pieces)
200 g Fresh Fenugreek Leaves (Tightly packed, washed and finely chopped)
200 g Onion (Thinly sliced)
4 tbsp Mustard Oil
0.5 cup Full-Fat Curd (Whisked until smooth)
1 tbsp Ginger-Garlic Paste
1.5 tsp Kashmiri Red Chilli Powder (Adjust to taste)
A beloved breakfast bread from the Kashmir Valley, Girda is a soft, fluffy leavened bread with a golden-brown crust. Its signature dimpled top is perfect for holding a dollop of butter and pairs wonderfully with a hot cup of sheer chai.
A traditional Kashmiri pink tea with a distinct savory flavor. This unique brew gets its beautiful rosy hue from a special reaction with baking soda, making it a comforting and visually stunning beverage.
Iron-boosting Methi Maaz with crispy Girda & aromatic Noon Chai – a perfectly spiced, soul-satisfying meal.
This kashmiri dish is perfect for breakfast. With 1017.9000000000001 calories and 57.59g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp
Dry Ginger Powder
0.25 tsp Asafoetida
0.5 tsp Garam Masala
2 pcs Black Cardamom
3 pcs Green Cardamom
4 pcs Cloves
1 inch Cinnamon Stick
1.5 tsp Salt (Or to taste)
2 cup Water (For cooking)
Instructions
1
Prepare Ingredients
Thoroughly wash the mutton pieces and pat them dry with a paper towel.
Wash the fenugreek leaves well. To reduce bitterness, sprinkle a little salt over the chopped leaves, let them rest for 15 minutes, then squeeze out the dark, bitter juice. Set aside.
In a small bowl, whisk the curd until it is completely smooth and free of lumps.
2
Sauté Aromatics and Mutton (15-20 minutes)
Place a pressure cooker over medium-high heat. Add the mustard oil and heat it until it reaches its smoking point. This is crucial to mellow its pungent flavor. Immediately reduce the heat to medium.
Add the whole spices: black cardamom, green cardamom, cloves, and cinnamon stick. Sauté for 30 seconds until they become fragrant.
Add the asafoetida, followed by the thinly sliced onions. Fry the onions, stirring frequently, for about 10-12 minutes until they are deep golden brown.
Add the mutton pieces to the cooker. Sear on all sides for 5-7 minutes until well-browned. This step helps to lock in the juices.
Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
3
Add Spices and Pressure Cook (25-30 minutes)
Reduce the heat to low. Add the powdered spices: Kashmiri red chilli powder, turmeric powder, fennel powder, and dry ginger powder. Stir for 30 seconds to toast them lightly, being careful not to burn them.
Slowly pour in the whisked curd, stirring continuously and vigorously for 2-3 minutes to prevent it from curdling. Continue to cook until you see oil separating at the edges of the masala.
Add 2 cups of water and salt. Stir well to combine everything.
Secure the lid of the pressure cooker. Bring to high pressure on medium-high heat, then reduce heat and cook for 20-25 minutes (or about 6-7 whistles).
Turn off the heat and allow the pressure to release naturally.
4
Incorporate Fenugreek and Simmer (10-12 minutes)
Once the pressure has fully released, carefully open the cooker lid.
Check if the mutton is tender. If not, pressure cook for another 5-10 minutes.
Add the prepared (squeezed) fenugreek leaves to the mutton curry. Stir well.
Simmer the curry uncovered on low heat for 10-12 minutes. This allows the fenugreek to cook and its distinct flavor to meld with the gravy, which will also thicken to the desired consistency.
5
Finish and Serve
Sprinkle the garam masala over the curry and give it a final stir. Check for salt and adjust if necessary.
Turn off the heat and let the Methi Maaz rest for at least 10 minutes before serving. This allows the flavors to deepen.
Serve hot with steamed rice, roti, or traditional Kashmiri bread.
Servings
4
Serving size: 2 pieces
512cal
14gprotein
78gcarbs
15gfat
Ingredients
3 cup Maida (also known as all-purpose flour)
2 tsp Active Dry Yeast
1 tsp Sugar (to activate the yeast)
0.5 cup Warm Water (around 110°F / 43°C)
1 cup Warm Milk (around 110°F / 43°C)
0.25 cup Curd (whisked until smooth)
3 tbsp Ghee (melted, divided)
1 tsp Salt
2 tbsp Poppy Seeds (for topping)
2 tbsp Milk (for milk wash)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes until the mixture becomes frothy and bubbly. This confirms the yeast is active and ready.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida and salt.
Create a well in the center and pour in the activated yeast mixture, whisked curd, and 2 tablespoons of melted ghee.
Gradually add the warm milk while mixing with your hand or a spatula to form a soft, slightly sticky dough.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth, pliable, and elastic. It should spring back when you press it lightly.
3
First Proofing
Lightly grease a large bowl with a little ghee or oil.
Place the kneaded dough in the bowl, turning it once to coat the top.
Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for about 90 minutes, or until it has doubled in volume.
In a saucepan, combine 4 cups of water, Kashmiri green tea leaves, baking soda, crushed green cardamom, and star anise.
Bring the mixture to a rolling boil over medium-high heat.
Once boiling, reduce the heat to a low simmer. Let it cook uncovered for about 15-20 minutes, or until the liquid reduces by half. The concentrate will develop a deep, reddish-brown color.
2
Shock and Aerate the Tea
Pour 1 cup of cold water into the simmering concentrate. This temperature shock is crucial for activating the chemical reaction that creates the pink color.
Bring the mixture back to a boil over medium heat.
Using a large ladle, begin to aerate the tea. Scoop the liquid and pour it back into the pot from a height of about 10-12 inches. Repeat this process vigorously for 4-5 minutes. You will see the color transform from reddish-brown to a clearer, pinkish hue.
3
Add Milk and Season
Strain the tea concentrate through a fine-mesh sieve into a clean pot to remove the tea leaves and whole spices.
Place the pot with the strained concentrate on the stove over medium-low heat.
Once risen, gently punch down the dough to release the trapped air.
Divide the dough into 8 equal portions and roll each into a smooth ball.
On a lightly floured surface, flatten each ball into a disc about 4-5 inches in diameter and approximately 1/2-inch thick.
Using your fingertips, press down firmly in the center of each disc to create a deep indentation. This signature dimple prevents the center from puffing up too much during baking.
5
Second Proofing and Preheat Oven
Place the shaped Girdas on a baking sheet lined with parchment paper, ensuring there is space between them.
Cover loosely with a light cloth and let them rest for another 20-30 minutes for a second rise.
While the Girdas are proofing, preheat your oven to 400°F (200°C).
6
Bake the Girdas
Gently brush the tops of the proofed Girdas with the 2 tablespoons of milk for the milk wash.
Sprinkle a generous amount of poppy seeds over the surface.
Bake in the preheated oven for 15-20 minutes, or until they are a deep golden brown on top and sound hollow when tapped on the bottom.
7
Finishing and Serving
Remove the Girdas from the oven and immediately brush them with the remaining 1 tablespoon of melted ghee for a soft crust and rich flavor.
Serve hot with butter, jam, or alongside a traditional Kashmiri sheer chai.
Slowly pour in the milk and add the salt, stirring gently to combine.
Heat the chai for 3-4 minutes until it is hot, but do not let it come to a rolling boil, as this can alter the taste and texture. The chai should now have its characteristic beautiful pink color.
4
Garnish and Serve
Ladle the hot Noon Chai into serving cups.
Garnish the top of each cup with a sprinkle of slivered almonds and pistachios.
Serve immediately and enjoy the unique, savory warmth of this traditional Kashmiri beverage.
