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.
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
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.
About Mutton Chops Masala, Phulka and Mint Chutney
Perfectly spiced, protein-packed Mutton Chops Masala with soft phulkas and tangy mint chutney. So good!
This sindhi dish is perfect for lunch. With 723.09 calories and 50.99g 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.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
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.
