A fiery and rustic Rajasthani curry where tender mutton is slow-cooked in a yogurt-based gravy with whole spices. This robust dish, inspired by nomadic traditions, is packed with bold flavors and a smoky aroma.
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.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
About Mutton Banjara Curry, Bajra Roti and Onion Salad
Perfectly spiced Mutton Banjara with fiber-rich Bajra Roti – a hearty, energy-giving homestyle meal.
This rajasthani dish is perfect for lunch. With 712.36 calories and 46.18g of protein per serving, it's a nutritious choice for your meal plan.
20gfat
3 pods Green Cardamom
4 whole Cloves
0.5 tsp Black Peppercorns
1 tsp Cumin Seeds
0.5 tsp Turmeric Powder
1.5 tsp Red Chilli Powder (adjust to taste)
1 tsp Kashmiri Red Chilli Powder (for color)
2 tsp Coriander Powder
1 tsp Garam Masala
1.5 tsp Salt (or to taste)
2 cup Hot Water
1 tbsp Lemon Juice (freshly squeezed)
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces, whisked curd, 1 tbsp of ginger-garlic paste, turmeric powder, and 1 tsp of salt.
Mix thoroughly to ensure each piece of mutton is evenly coated.
Cover the bowl and let it marinate for at least 1 hour at room temperature, or up to 4 hours in the refrigerator for deeper flavor penetration.
2
Sauté Aromatics and Build the Masala Base
Heat ghee in a pressure cooker over medium heat. Once hot, add the whole spices: bay leaf, cinnamon stick, black and green cardamoms, cloves, black peppercorns, and cumin seeds.
Sauté for about 30-40 seconds until they become fragrant and the cumin seeds sizzle. Be careful not to burn them.
Add the thinly sliced onions and fry, stirring frequently, for 10-12 minutes until they turn a deep golden brown. This step is crucial for the curry's rich color and flavor.
Add the remaining 1 tbsp of ginger-garlic paste and the slit green chilies. Sauté for another minute until the raw aroma disappears.
3
Cook the Masala and Mutton
Stir in the tomato puree and cook for 5-7 minutes, until the mixture thickens and you see oil separating from the masala at the edges.
Reduce the heat to low to prevent the spices from burning. Add the powdered spices: red chili powder, Kashmiri red chili powder, and coriander powder. Stir continuously for 30 seconds.
Add the marinated mutton along with the entire marinade to the cooker. Increase the heat to medium-high.
Sauté the mutton for 7-8 minutes, stirring occasionally, until it is well-seared and the masala coats the pieces beautifully.
4
Pressure Cook the Curry
Pour in 2 cups of hot water and add the remaining 0.5 tsp of salt. Stir everything well to combine.
Secure the lid of the pressure cooker. Cook on high heat until the first whistle.
After the first whistle, reduce the heat to low and cook for another 20-25 minutes (or about 5-6 whistles, depending on your cooker).
Turn off the heat and allow the pressure to release naturally. Do not force open the lid.
5
Finish and Garnish
Once the pressure has completely subsided, carefully open the cooker.
Check if the mutton is tender; it should be falling off the bone. If the gravy is too thin, simmer it uncovered for 5-10 minutes to reach your desired consistency.
Stir in the garam masala and fresh lemon juice. Check for seasoning and add more salt if needed.
Let the curry rest for 10-15 minutes to allow the flavors to meld. Garnish with freshly chopped coriander leaves and serve hot.
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).
