A luxurious, creamy mutton curry from the royal kitchens of Rajasthan. Tender mutton is slow-cooked in a fragrant, mildly spiced white gravy of milk, yogurt, and cashews, finished with a hint of saffron and rose water.
A rustic and wholesome multi-grain flatbread from Rajasthan, made with a blend of wheat, sorghum, and chickpea flours. Spiced with cumin, chili, and fresh herbs, it's a nutritious and flavorful bread perfect with dal, curry, or a spicy garlic chutney.
Crisp, tangy pickled pearl onions soaked in a sweet and sour vinegar brine. This classic Indian restaurant-style condiment adds a refreshing crunch to rich curries and tandoori dishes.
About Mohan Maas, Bejar ki Roti and Sirke Wale Pyaaz
Creamy, aromatic Mohan Maas with rustic Bejar ki Roti. A soul-satisfying, energy-giving dinner!
This rajasthani dish is perfect for dinner. With 989.89 calories and 69.11g of protein per serving, it's a nutritious choice for your meal plan.
32gfat
5 whole Cloves
1 inch Cinnamon Stick
1 whole Bay Leaf
2 tsp Coriander Powder
1 tsp White Pepper Powder
1 tsp Garam Masala
1.5 tsp Salt (Or to taste)
1 pinch Saffron
1 tsp Rose Water
1 cup Water (Warm, for gravy)
2 tbsp Fresh Cream (Optional, for garnish)
Instructions
1
Prepare the Base Pastes and Saffron Milk
Soak the cashews in 1/2 cup of warm water for at least 20 minutes. Drain and grind them into a very smooth paste, adding a tablespoon or two of water if needed. Set aside.
In a small bowl, take 2 tablespoons of warm milk from the total quantity and soak the saffron strands in it. Set aside to infuse.
Ensure your curd is at room temperature and whisked thoroughly until it is smooth and creamy. This is crucial to prevent it from splitting.
2
Sauté Aromatics and Brown the Mutton
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add the whole spices: bay leaf, cinnamon stick, green and black cardamoms, and cloves.
Sauté for about 30-40 seconds until they become fragrant and sizzle.
Add the thinly sliced onions and cook, stirring frequently, for 10-12 minutes until they are soft and light golden brown.
Add the ginger-garlic paste and cook for another 1-2 minutes until the raw aroma disappears.
Increase the heat to medium-high, add the mutton pieces, and sear on all sides for 5-7 minutes until well-browned. This step locks in the juices and builds flavor.
3
Build the White Gravy
Reduce the heat to the lowest setting. Add the coriander powder and white pepper powder, and stir for 30 seconds.
Very slowly, add the whisked curd, a little at a time, while stirring continuously. This prevents the curd from curdling. Cook for 4-5 minutes until you see ghee separating at the edges.
Stir in the smooth cashew paste and the crumbled khoya. Cook for another 2-3 minutes, stirring constantly to prevent sticking.
Gradually pour in the remaining warm milk and 1 cup of warm water. Add salt and mix everything together thoroughly.
4
Slow Cook the Mutton
Bring the gravy to a gentle simmer over medium heat.
Once it starts simmering, reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook for 60-75 minutes.
Stir every 15-20 minutes to prevent the gravy from catching at the bottom. The mutton is cooked when it is fork-tender and easily separates from the bone.
5
Finish and Garnish
Once the mutton is tender, gently stir in the garam masala, the saffron-infused milk, and the rose water.
Let it simmer uncovered for another 3-5 minutes for the flavors to meld beautifully.
Check the seasoning and adjust the salt if necessary. If the gravy is too thick, you can add a splash of warm water or milk.
Let the curry rest for 10 minutes before serving. Garnish with a drizzle of fresh cream (if using) and serve hot with naan, sheermal, or steamed rice.
339cal
9gprotein
45gcarbs
15gfat
Ingredients
1 cup Whole Wheat Flour (Also known as Atta)
0.5 cup Sorghum Flour (Also known as Jowar Atta)
0.5 cup Gram Flour (Also known as Besan)
1 medium Red Onion (Finely chopped)
2 pieces Green Chili (Finely chopped, adjust to taste)
1 inch Ginger (Freshly grated)
2 tbsp Coriander Leaves (Freshly chopped)
1 tsp Cumin Seeds
0.25 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to taste)
1 tsp Salt (Adjust to taste)
4 tbsp Ghee (1 tbsp for dough, 3 tbsp for cooking)
1 cup Warm Water (Use as needed for kneading)
Instructions
1
Prepare the Flour Mixture
In a large mixing bowl (parat), combine the whole wheat flour, sorghum flour, and gram flour. Whisk them together to ensure they are well mixed.
Add the dry spices: cumin seeds, turmeric powder, red chili powder, and salt. Mix again.
2
Knead the Dough
Add the finely chopped onion, green chili, grated ginger, and fresh coriander leaves to the flour mixture. Use your hands to incorporate them evenly.
Add 1 tablespoon of ghee to the mixture. Rub it in with your fingertips until it resembles coarse breadcrumbs. This process, called 'moyan', makes the roti softer.
Gradually add warm water, a little at a time, and knead to form a firm but pliable dough. The dough should not be too soft or sticky. Avoid over-kneading.
Do not rest this dough for a long time. Proceed to make the rotis within 5-10 minutes, as the onions will release water and make the dough sticky.
3
Shape and Roll the Rotis
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dust it lightly with dry whole wheat flour.
Peel the pearl onions. To make peeling easier, blanch them in hot water for 2 minutes, then immediately transfer to a bowl of ice-cold water.
Trim the root and stem ends of each onion, keeping them whole.
Make a small, shallow cross-shaped incision on the top of each onion. This helps the brine penetrate deeper for better flavor.
2
Make the Pickling Brine
In a non-reactive saucepan (like stainless steel or enamel), combine the water, white vinegar, sugar, and salt.
Add the julienned ginger, slit green chilies, and black peppercorns.
Bring the mixture to a rolling boil over medium-high heat, stirring occasionally until the sugar and salt dissolve completely. This should take about 3-5 minutes.
3
Assemble the Pickle
Place the peeled pearl onions and the thin slice of beetroot into a clean, sterilized 500ml (16 oz) glass jar.
Carefully pour the hot pickling brine over the onions, ensuring they are fully submerged. Gently tap the jar on the counter to release any air bubbles.
4
Cool, Store, and Serve
Allow the jar to cool to room temperature on the counter, which may take 1-2 hours.
Once completely cool, seal the jar with an airtight lid and place it in the refrigerator.
For the best flavor and crunch, let the onions pickle for at least 24 hours before serving. The flavor will continue to develop and intensify over the next few days.
Place it on a rolling board and gently roll it into a circle about 5-6 inches in diameter. These rotis should be slightly thicker than regular chapatis to prevent tearing.
If the edges crack, gently press them back together. You can also pat the dough with your palms to shape it.
4
Cook the Rotis
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully place the rolled roti on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles appear on the surface.
Flip the roti using tongs. Cook the other side for about 1-1.5 minutes until light brown spots appear.
Flip it again. Drizzle about 1/2 teaspoon of ghee on the top surface and spread it evenly with a spatula.
Flip once more, apply ghee to the other side, and gently press the roti with the spatula, especially around the edges, to ensure it cooks through evenly.
Cook until both sides are golden brown and crisp. Repeat the process for all the remaining dough balls.
5
Serve
Serve the Bejar ki Roti immediately while hot. It pairs wonderfully with Rajasthani gatte ki sabzi, lehsun ki chutney (garlic chutney), dal, or a dollop of white butter.
