Name: Boondi Raita
Prep time: 5 min
Cook time: 20 min
Total time: 5 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1 cup Plain Yogurt (Use full-fat and well-chilled); 0.5 cup Boondi (Plain or salted variety); 0.25 cup Water (Chilled, or as needed for consistency); 0.5 tsp Roasted Cumin Powder; 0.25 tsp Kala Namak (Also known as black salt); 0.25 tsp Red Chili Powder (Optional, adjust to taste); 0.25 tsp Salt (Adjust to taste); 0.25 tsp Sugar (Optional, to balance the tang); 1 tbsp Coriander Leaves (Finely chopped, for garnish)

CraftMyMeals

Mutton Do Pyaza & Paratha Recipe - North Indian Dinner | CraftMyMeals

Instructions

1
Prepare the Onions (5 mins)
- Take half of the onions (approx. 250g) and slice them thinly for frying.
- Take the other half, peel them, cut into quarters, and separate the petals. Set both types of onions aside.
2
Fry the Sliced Onions (Birista) (15 mins)
- Heat ghee in a heavy-bottomed pan or pressure cooker over medium heat.
- Add the thinly sliced onions and fry, stirring frequently, until they are deep golden brown and crisp. This process, called making 'birista', is crucial for the flavor.
- Remove the fried onions with a slotted spoon, leaving the ghee in the cooker. Spread them on a plate to cool. Once cool, crush them coarsely with your hands.
3
Sauté Mutton and Spices (10 mins)
- In the same ghee, add the whole spices: bay leaves, cinnamon stick, cloves, green cardamom, and black cardamom. Sauté for 30-45 seconds until they release their aroma.
- Add the mutton pieces and increase the heat to high. Sear the mutton for 5-7 minutes, until it's well-browned on all sides.
- Add the ginger-garlic paste and cook for 2 minutes, stirring constantly, until the raw smell disappears.
4
Build the Gravy Base (10 mins)
- Reduce the heat to low. Add the powdered spices: turmeric, Kashmiri red chili powder, and coriander powder. Sauté for 1 minute until fragrant.
- Add the tomato puree and cook for 4-5 minutes, until the oil begins to separate from the masala.
- Add the whisked yogurt and the crushed fried onions (birista). Stir continuously for 5 minutes until the gravy thickens and oil surfaces again.
5
Pressure Cook the Mutton (25 mins)
- Add salt and 1 cup of hot water. Stir everything together to combine.
- Secure the lid of the pressure cooker. Cook on high heat for 1 whistle, then reduce the heat to low and cook for 20-25 minutes (or about 5-6 whistles, depending on your cooker).
- Turn off the heat and allow the pressure to release naturally.
6
Finish the Curry (10 mins)
- Carefully open the cooker. Check if the mutton is tender. If not, pressure cook for another 5-10 minutes.
- Turn the heat back on to medium. Add the onion petals and slit green chilies.
- Simmer uncovered for 6-8 minutes, until the onion petals are cooked but still have a slight crunch.
- Sprinkle the garam masala powder over the curry and give it a final stir.
7
Rest and Serve (5 mins)
- Turn off the heat and garnish with freshly chopped coriander leaves.
- Let the curry rest for at least 5-10 minutes to allow the flavors to meld.
- Serve hot with naan, roti, or steamed basmati rice.

Ingredients

2 cup Atta (Also known as whole wheat flour)
1 tsp Salt
1 tbsp Ghee (Melted, for the dough)
1 cup Water (Lukewarm, adjust as needed)

Instructions

1
Prepare the Dough
- In a large mixing bowl (parat), combine 2 cups of atta and 1 tsp of salt. Mix well.
- Add 1 tbsp of melted ghee to the flour. Rub it into the flour with your fingertips until it resembles coarse breadcrumbs.
- Gradually add lukewarm water, a little at a time, and begin to knead. Continue kneading for 8-10 minutes to form a soft, smooth, and pliable dough. It should be firm but not sticky.
- Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for soft parathas.
2
Shape the Parathas (Triangle Method)
- After resting, knead the dough again for 1 minute.
- Divide the dough into 8 equal-sized balls (pedas).
- Take one dough ball and flatten it slightly. Dust it with dry atta and roll it into a circle about 4-5 inches in diameter.
- Spread about 1/2 tsp of ghee evenly over the surface of the rolled circle.
- Fold the circle in half to create a semi-circle. Spread another 1/2 tsp of ghee on the top surface of the semi-circle.
- Fold the semi-circle in half again to form a triangle.
- Gently press the triangle and dust it with dry atta. Roll it out evenly into a larger triangle, about 6-7 inches on each side and 1/8 inch thick. Avoid pressing too hard to preserve the layers.
3
Cook the Parathas
- Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
- Carefully place the rolled paratha onto the hot tawa. Cook for about 30-45 seconds, until you see small bubbles forming on the surface.
- Flip the paratha using a spatula. Let it cook on the other side for about 1 minute until light brown spots appear.
- Flip it again. Now, spread about 1/2 tsp of ghee on the top surface.
- Flip one last time. The ghee-coated side is now facing down. Gently press the paratha with the back of a spatula, especially around the edges, to encourage it to puff up and cook evenly.
- Spread another 1/2 tsp of ghee on the new top side. Cook for 30-45 seconds until both sides are golden brown and crispy.
- Remove the paratha from the tawa and place it in a casserole dish or a container lined with a cloth to keep it soft.
4
Serve
- Repeat the shaping and cooking process for all the remaining dough balls.
- Serve the hot Tawa Parathas immediately with your favorite curry, dal, yogurt, or pickle.

Mutton Do Pyaza, Tawa Paratha and Boondi Raita

Nutrition per Serving

Recipes in this Meal

1. Mutton Do Pyaza

Ingredients

2. Tawa Paratha

3. Boondi Raita

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About Mutton Do Pyaza, Tawa Paratha and Boondi Raita

Instructions

Ingredients

Instructions

Ingredients

Instructions