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 savory, spiced flatbread from Punjab made with a mix of chickpea and whole wheat flour. Finely chopped onions and fragrant spices like ajwain and kasuri methi give it a unique, rustic flavor. Perfect with dal or yogurt.
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
About Mutton Banjara Curry, Missi Roti and Roasted Papad
Aromatic Mutton Banjara with fiber-rich Missi Roti. A truly soul-satisfying, homestyle dinner.
This marwari dish is perfect for dinner. With 745.28 calories and 54.91g 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.
246cal
10gprotein
42gcarbs
6gfat
Ingredients
1 cup Besan
1 cup Atta (plus more for dusting)
1 medium Onion (finely chopped)
2 pcs Green Chili (finely chopped)
1 inch Ginger (finely grated)
3 tbsp Coriander Leaves (chopped)
1 tsp Ajwain (carom seeds)
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (adjust to taste)
1 tbsp Kasuri Methi (crushed between palms)
1 tsp Salt (or to taste)
1 tbsp Ghee (for the dough)
0.75 cup Water (warm, for kneading)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the besan, atta, salt, turmeric powder, red chili powder, ajwain, and crushed kasuri methi. Whisk to combine the dry ingredients.
Add the finely chopped onion, green chilies, grated ginger, and coriander leaves. Mix well to distribute them evenly throughout the flour.
Add 1 tbsp of ghee. Using your fingertips, rub the ghee into the flour mixture until it resembles coarse breadcrumbs. This step, known as 'moyan', helps make the rotis crisp.
Gradually add warm water, a little at a time, and knead to form a firm and smooth dough. The dough should be stiffer than chapati dough, as the onions will release moisture upon resting.
Cover the dough with a damp cloth and let it rest for at least 20 minutes. This allows the flours to hydrate and the flavors to meld.
2
Shape the Rotis
After resting, knead the dough for another minute until smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dredge it in dry atta (whole wheat flour).
Place it on a rolling board and roll it out into a circle of about 5-6 inches in diameter. It should be slightly thicker than a regular chapati.
Heat a tawa (griddle) over medium heat. The tawa should be hot but not smoking.
Place the rolled roti on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles forming on the surface.
Flip the roti. Cook the other side for about 1-1.5 minutes until golden-brown spots appear.
Flip it again. Using a clean kitchen towel or a flat spatula, gently press down on the edges of the roti to encourage it to puff up.
Spread about ½ tsp of ghee over the top surface, flip, and spread another ½ tsp on the other side. Cook for another 30 seconds until both sides are crisp and golden brown.
Remove from the tawa and place in a casserole or a cloth-lined container to keep warm. Repeat for the remaining dough balls.
4
Serve
Serve the hot Missi Rotis immediately, topped with a dollop of white butter (makhan) or more ghee. They pair wonderfully with dal makhani, plain yogurt, or a spicy Indian pickle.
