Tender mutton chops simmered in a rich, aromatic masala of onions, tomatoes, and fragrant Indian spices. This hearty dish is perfect with naan or rice for a satisfying meal.
A vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.
Crispy, savory, and utterly addictive! Sweet onion rings are coated in a flavorful, spiced chickpea flour batter and deep-fried to golden perfection. A perfect tea-time snack or appetizer that's ready in minutes.
About Mutton Chops Masala, Mint Chutney and Indian Onion Rings
Perfectly spiced Mutton Chops with fresh mint chutney & crispy onion rings. Melt-in-mouth delicious!
This sindhi dish is perfect for lunch. With 797.04 calories and 52.95g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 pieces Green Cardamom Pods (lightly crushed)
1 piece Bay Leaf
2 pieces Onion (medium, finely chopped)
1 cup Tomato Puree (from 3 medium tomatoes)
2 pieces Green Chili (slit lengthwise)
1 tsp Kashmiri Red Chili Powder (for color)
1 tsp Cumin Powder
1 tsp Garam Masala
1 cup Water (for pressure cooking)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate the Mutton Chops
In a large bowl, combine the mutton chops, curd, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and 1 tsp of salt.
Mix thoroughly, ensuring each chop is evenly coated with the marinade.
Cover the bowl and let it marinate for at least 2 hours, or preferably overnight in the refrigerator for maximum flavor and tenderness.
2
Pressure Cook for Tenderness
Transfer the marinated mutton chops along with the entire marinade into a pressure cooker.
Add 1 cup of water and stir gently.
Secure the lid and cook on medium-high heat for 6-7 whistles, or approximately 20-25 minutes, until the chops are about 90% cooked and tender.
Turn off the heat and allow the pressure to release naturally. This is crucial for keeping the meat moist. Once safe, open the cooker, separate the chops from the stock, and set both aside.
3
Create the Masala Base
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Add the whole spices: cinnamon stick, cloves, crushed cardamom pods, and bay leaf. Sauté for about 30-45 seconds until they become fragrant.
Add the finely chopped onions and sauté, stirring frequently, for 10-12 minutes until they are deep golden brown. This 'bhunao' step is key to the rich flavor of the gravy.
4
Develop the Gravy
Add the slit green chilies and sauté for another 30 seconds.
Pour in the tomato puree. Cook for 7-8 minutes, stirring often, until the mixture thickens and you see oil separating from the sides of the masala.
Stir in the Kashmiri red chili powder, cumin powder, and the remaining 0.5 tsp of salt. Cook for 2 more minutes until the raw smell of the spices disappears.
5
Combine Chops and Gravy
Gently add the pressure-cooked mutton chops to the pan. Stir carefully to coat them completely with the masala without breaking them.
Pour in the reserved mutton stock from the pressure cooker. Bring the mixture to a boil.
Reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes. This allows the chops to absorb the masala flavors and the gravy to thicken to the desired consistency.
6
Finish and Rest
Sprinkle the garam masala over the curry and stir gently to combine.
Turn off the heat and garnish with freshly chopped coriander leaves.
Cover the pan and let the curry rest for at least 10 minutes before serving. This helps the flavors to meld beautifully.
Serve hot with naan, roti, or steamed basmati rice.
19cal
1gprotein
3gcarbs
0gfat
Ingredients
1.5 cup Mint Leaves (Packed, tough stems removed)
1 cup Cilantro (Packed, including tender stems)
2 piece Green Chili (Adjust to spice preference)
1 inch Ginger (Peeled and roughly chopped)
2 tablespoon Roasted Chana Dal (Acts as a thickener)
2 tablespoon Lemon Juice (Freshly squeezed)
0.75 teaspoon Salt (Adjust to taste)
0.5 teaspoon Black Salt (Also known as Kala Namak)
0.5 teaspoon Sugar (Optional, to balance flavors)
3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)
Instructions
1
Prepare the Herbs (4 minutes)
Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2
Combine Ingredients in Blender (1 minute)
Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3
Blend to a Smooth Paste (3 minutes)
Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.
Peel the large onions and slice them crosswise into 1/4 to 1/2-inch thick rounds.
Gently separate the rounds into individual rings. Set aside the smaller center pieces for another use.
2
Make the Batter
In a large mixing bowl, whisk together the besan, rice flour, ajwain, turmeric powder, red chili powder, garam masala, hing, baking soda, and salt.
Gradually pour in the cold water while whisking continuously to form a smooth, thick batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
Do not overmix the batter. Let it rest for 10-15 minutes.
3
Heat the Oil
Pour oil into a deep pan or kadai, ensuring it's at least 2 inches deep. Heat over medium-high flame.
The ideal oil temperature is between 350-375°F (175-190°C).
To test without a thermometer, drop a small bit of batter into the oil. If it sizzles and rises to the top quickly without browning too fast, the oil is ready.
