Tender morsels of mutton, first parboiled and then stir-fried with onions, tomatoes, and aromatic Kashmiri spices. This classic dish from the valley is smoky, spicy, and perfect with naan or roti.
Prep20 min
Cook40 min
Servings4
Serving size: 1 serving
464cal
54gprotein
13gcarbs
21g
Ingredients
750 g Mutton (Boneless, cut into 1-inch pieces)
0.25 cup Mustard Oil
2 medium Onion (Thinly sliced)
2 medium Tomato (Finely chopped)
0.5 cup Curd (Whisked until smooth)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
1.5 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
A soft, traditional Kashmiri flatbread with a delightful, slightly chewy texture. This simple bread is a staple in Kashmir, often enjoyed for breakfast with a warm cup of salted tea (noon chai) and butter.
A traditional Kashmiri pink tea with a distinct savory flavor. This unique brew gets its beautiful rosy hue from a special reaction with baking soda, making it a comforting and visually stunning beverage.
Perfectly spiced, protein-packed Mutton Kanti with soft Czot and soothing Noon Chai - pure comfort!
This kashmiri dish is perfect for breakfast. With 926.45 calories and 68.66g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Dry Ginger Powder (Sonth)
0.5 tsp Turmeric Powder
1 tsp Garam Masala
1.5 tsp Salt (Or to taste)
1 cup Water (For pressure cooking)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large mixing bowl, combine the mutton pieces, whisked curd, ginger paste, garlic paste, 1 tsp of Kashmiri red chilli powder, turmeric powder, fennel powder, dry ginger powder, and 1 tsp of salt.
Mix thoroughly to ensure each piece of mutton is evenly coated with the marinade.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 2 hours in the refrigerator for deeper flavor.
2
Pressure Cook the Mutton
Transfer the marinated mutton mixture into a pressure cooker.
Add 1 cup of water and stir well.
Secure the lid and cook on medium-high heat for 4-5 whistles, or approximately 15-20 minutes, until the mutton is about 80% tender.
Allow the pressure to release naturally. Once safe, open the cooker. Strain the mutton pieces and set them aside. Reserve the cooking liquid (stock) for later use.
3
Sauté Onions and Fry Mutton
Place a heavy-bottomed pan or kadai over high heat. Add the mustard oil and heat it until it reaches its smoking point, then reduce the heat to medium.
Add the thinly sliced onions and sauté for 8-10 minutes, stirring frequently, until they turn a deep golden brown.
Increase the heat to high again and add the parboiled mutton pieces to the pan. Stir-fry vigorously for 5-7 minutes until the mutton is well-browned with slightly crispy edges. This high-heat frying is crucial for the authentic 'Kanti' texture.
4
Finish the Dish
Add the chopped tomatoes, the remaining 0.5 tsp of Kashmiri red chilli powder, and the remaining 0.5 tsp of salt to the pan.
Cook for 5-6 minutes, stirring continuously, until the tomatoes soften and break down, and the oil begins to separate from the masala.
If the mixture appears too dry, add a few tablespoons of the reserved mutton stock to moisten it.
Sprinkle the garam masala over the dish, mix well, and cook for one final minute to incorporate the aromas.
5
Garnish and Serve
Turn off the heat and garnish generously with freshly chopped coriander leaves.
Serve the Mutton Kanti hot with Kashmiri naan, roti, or steamed rice.
4
Serving size: 1 serving
357cal
10gprotein
52gcarbs
13gfat
Ingredients
1.5 cup Maida
0.5 cup Atta
1 tsp Active Dry Yeast
1 tsp Sugar
1 cup Warm Water (Approximately 105-115°F (40-46°C))
1 tsp Salt
2 tbsp Ghee (Melted, for the dough)
2 tbsp Milk (For brushing)
1 tbsp Khuskhus (Optional, for topping)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let the mixture sit for 5-10 minutes.
It is ready when it becomes frothy and bubbly, which indicates the yeast is active.
2
Prepare and Knead the Dough
In a large mixing bowl, whisk together the maida, atta, and salt.
Create a well in the center and pour in the melted ghee and the frothy yeast mixture.
Gradually mix the ingredients until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth, soft, and elastic.
3
First Proofing
Form the dough into a ball and place it in a lightly greased bowl.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
4
Shape the Czot
Gently punch down the risen dough to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball.
Take one ball and flatten it with your palms into a circle about 4-5 inches in diameter and 1/4 inch thick.
Using your fingertips, press down firmly in the center to create a depression, leaving a raised rim around the edge. This is the traditional shape.
5
Second Proofing
Place the shaped czot on a tray, cover them with a cloth, and let them rest for 10-15 minutes. This short rest will make them softer.
6
Cook the Czot
Heat a tawa or a heavy-bottomed skillet over medium heat.
Take one shaped czot, brush its top surface with a little milk, and sprinkle with khuskhus (poppy seeds).
Carefully place the czot on the hot tawa, seed-side down. Cook for 1-2 minutes until light golden spots appear on the bottom.
Flip the czot, drizzle about 1/2 teaspoon of ghee around the edges, and cook for another 2-3 minutes, pressing down gently with a spatula for even cooking.
The czot is done when it's golden brown on both sides and cooked through.
7
Serve
Repeat the cooking process for the remaining dough balls.
Serve the warm Kashmiri Czot immediately with a dollop of butter, jam, or alongside a traditional cup of Noon Chai (salted tea).
In a saucepan, combine 4 cups of water, Kashmiri green tea leaves, baking soda, crushed green cardamom, and star anise.
Bring the mixture to a rolling boil over medium-high heat.
Once boiling, reduce the heat to a low simmer. Let it cook uncovered for about 15-20 minutes, or until the liquid reduces by half. The concentrate will develop a deep, reddish-brown color.
2
Shock and Aerate the Tea
Pour 1 cup of cold water into the simmering concentrate. This temperature shock is crucial for activating the chemical reaction that creates the pink color.
Bring the mixture back to a boil over medium heat.
Using a large ladle, begin to aerate the tea. Scoop the liquid and pour it back into the pot from a height of about 10-12 inches. Repeat this process vigorously for 4-5 minutes. You will see the color transform from reddish-brown to a clearer, pinkish hue.
3
Add Milk and Season
Strain the tea concentrate through a fine-mesh sieve into a clean pot to remove the tea leaves and whole spices.
Place the pot with the strained concentrate on the stove over medium-low heat.
Slowly pour in the milk and add the salt, stirring gently to combine.
Heat the chai for 3-4 minutes until it is hot, but do not let it come to a rolling boil, as this can alter the taste and texture. The chai should now have its characteristic beautiful pink color.
4
Garnish and Serve
Ladle the hot Noon Chai into serving cups.
Garnish the top of each cup with a sprinkle of slivered almonds and pistachios.
Serve immediately and enjoy the unique, savory warmth of this traditional Kashmiri beverage.
