Tender, fall-off-the-bone mutton simmered in a rich and aromatic gravy. This classic North Indian curry is a weekend favorite, packed with bold spices and perfect with hot rotis or rice.
A rustic, gluten-free flatbread from Gujarat made with pearl millet flour. This earthy, nutty-flavored rotlo is traditionally patted by hand and cooked on a tawa, perfect with 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.
This gujarati dish is perfect for lunch. With 737.1 calories and 45.42g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 pc Green Cardamom
1 pc Black Cardamom
2 medium Onion (Finely sliced)
2 medium Tomatoes (Pureed)
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1.5 cup Water (Hot water preferred)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces with curd, 1 tbsp ginger-garlic paste, 0.5 tsp turmeric powder, 1 tsp red chili powder, and 0.5 tsp salt.
Mix thoroughly until the mutton is evenly coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
2
Sauté Aromatics and Onions
Heat mustard oil in a pressure cooker over medium-high heat until it's just about to smoke, then reduce the heat slightly.
Add the whole spices: bay leaves, cinnamon stick, cloves, and both green and black cardamoms. Sauté for 30-45 seconds until they become fragrant.
Add the sliced onions and a pinch of salt. Cook for 10-12 minutes, stirring frequently, until they turn a deep, even golden brown. This 'bhuna' process is crucial for the curry's rich color and flavor.
3
Build the Masala Base
Add the remaining 1 tbsp of ginger-garlic paste and sauté for 1 minute until the raw aroma disappears.
Stir in the tomato puree. Cook for 6-8 minutes, until the mixture thickens and oil begins to separate from the masala.
Add the powdered spices: coriander powder, cumin powder, the remaining 0.5 tsp red chili powder, and 0.25 tsp turmeric powder. Sauté for another minute, adding a splash of water if the spices stick to the bottom.
4
Brown the Mutton
Add the marinated mutton to the pressure cooker. Increase the heat to high.
Sauté the mutton for 7-10 minutes, stirring continuously. Cook until the moisture from the marinade evaporates and the mutton is well-browned on all sides. This step, also part of 'bhunai', seals in the juices and intensifies the flavor.
5
Pressure Cook the Curry
Pour in 1.5 cups of hot water and the remaining 1 tsp of salt. Stir well, scraping the bottom of the cooker to deglaze.
Secure the lid of the pressure cooker. Bring to high pressure (wait for the first whistle).
After the first whistle, reduce the heat to low and cook for 20-25 minutes.
Turn off the heat and allow the pressure to release naturally, which will take about 10-15 minutes.
6
Finish and Garnish
Carefully open the cooker. Check if the mutton is tender; it should easily come off the bone. If not, pressure cook for another 5-10 minutes.
If the gravy is too thin, simmer the curry without the lid for 5-7 minutes to reach your desired consistency.
Stir in the garam masala powder and let the curry rest for 10 minutes before serving.
Garnish with freshly chopped coriander leaves and serve hot with naan, roti, or steamed rice.
347cal
7gprotein
45gcarbs
16gfat
Ingredients
2 cup bajra atta (about 250g; ensure it is certified gluten-free to avoid cross-contamination)
1 cup hot water (for kneading, use as needed)
0.75 tsp salt
2 tbsp bajra atta for dusting
4 tbsp ghee (for serving)
Instructions
1
Prepare the dough: In a large bowl, combine the bajra atta and salt. Mix well. Gradually pour in the hot water while mixing with a spoon. The water should be hot, but not boiling. Once the mixture is cool enough to handle, knead it for 5-7 minutes until you have a smooth, soft, and pliable dough. This step is crucial for soft rotlos. Divide the dough into 8 equal-sized balls.
2
Shape the rotlo: Take one dough ball and knead it again for 30 seconds to make it smooth. Dust your palms with a little dry bajra atta. Place the dough ball between your palms and start patting it gently, rotating it as you go, to form a round disc about 5-6 inches in diameter and 1/4 inch thick. Alternatively, place the dough ball on parchment paper, cover with another sheet, and gently roll it out with a rolling pin.
3
Cook the rotlo: Heat a tawa (griddle) over medium-high heat. It should be hot before you place the rotlo on it. Carefully place the shaped rotlo onto the hot tawa. Cook for about 1 minute on the first side, or until you see small bubbles forming. Flip the rotlo and cook the other side for another minute. Using a pair of tongs, carefully lift the rotlo and place it directly on the gas flame. It should puff up within a few seconds. Flip once to cook evenly. Remove from the flame and repeat the process for the remaining dough balls.
4
Serve immediately: Generously spread about 1/2 tablespoon of ghee on top of each hot rotlo. Serve immediately with a vegetable curry, baingan bharta, jaggery, or garlic chutney.
