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 traditional Bihari stuffed flatbread filled with a savory mixture of roasted gram flour (sattu), spices, and tangy pickle masala. This wholesome and flavorful bread is perfect for a hearty breakfast or lunch.
Aromatic Mutton Curry with energy-giving Makuni – a homestyle, soul-satisfying meal for a hearty dinner!
This bihari dish is perfect for dinner. With 847.7 calories and 55.730000000000004g 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.
492cal
19gprotein
75gcarbs
15gfat
Ingredients
2 cup Atta (Whole wheat flour)
0.5 tsp Salt (For the dough)
1 tbsp Ghee (For the dough)
1 cup Water (Approximately, for kneading)
1 cup Sattu (Roasted gram flour)
1 pcs Onion (Small, finely chopped)
1 inch Ginger (Finely grated)
4 cloves Garlic (Finely chopped)
2 pcs Green Chili (Finely chopped, adjust to taste)
2 tbsp Coriander Leaves (Chopped)
1 tsp Ajwain (Carom seeds)
1 tsp Kalonji (Nigella seeds)
1 tbsp Achaar Masala (From mango or chili pickle)
2 tbsp Mustard Oil (For authentic flavor)
1 tbsp Lemon Juice (Freshly squeezed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta, 0.5 tsp salt, and 1 tbsp of ghee. Mix well with your fingertips until it resembles coarse crumbs.
Gradually add water and knead for 7-8 minutes to form a soft, smooth, and pliable dough. It should be soft but not sticky.
Cover the dough with a damp cloth and let it rest for at least 20 minutes. This helps the gluten relax, making the makuni softer.
2
Create the Sattu Stuffing
In a separate bowl, add the sattu, finely chopped onion, grated ginger, chopped garlic, green chilies, and coriander leaves.
Add the ajwain, kalonji, achaar masala, mustard oil, lemon juice, and 1 tsp of salt.
Mix all the ingredients thoroughly with a spoon or your hand. The mustard oil and pickle masala are key to the authentic taste.
Sprinkle 2-3 tablespoons of water over the mixture and mix again. The stuffing should be moist and crumbly, able to hold its shape when pressed in your fist, but not pasty.
3
Stuff and Roll the Makuni
After the dough has rested, knead it once more for a minute. Divide the dough and the sattu stuffing into 8 equal portions.
Take one ball of dough and flatten it with your fingers to form a 3-inch cup or disc.
Place one portion of the sattu stuffing in the center.
Carefully bring the edges of the dough together, pleating as you go, to enclose the stuffing completely. Pinch the top to seal it tightly and remove any excess dough.
Gently flatten the stuffed ball with your palm. Lightly dust it with dry atta.
Using a rolling pin, roll it out evenly and gently into a 6-inch circle. Apply even pressure to prevent the stuffing from spilling out.
4
Cook the Makuni
Heat a tawa (flat griddle) over medium heat. Once hot, place the rolled makuni on it.
Cook for about 45-60 seconds on the first side, until you see small bubbles forming.
Flip the makuni. Drizzle about 1 tsp of ghee on the half-cooked top surface and spread it evenly.
Flip it again after another 45-60 seconds. The side with the ghee should now be facing down. Apply ghee to the other side.
Press down gently with a spatula, especially around the edges, and cook for 1-2 minutes, flipping occasionally, until both sides are golden brown with crisp spots.
Repeat the process for the remaining dough balls. Serve hot.
