A hearty and flavorful North Indian curry made with finely minced mutton and green peas, simmered in a rich gravy of onions, tomatoes, and aromatic spices. Perfect for scooping up with warm pav or roti.
Prep20 min
Cook45 min
Servings4
Serving size: 1 cup
545cal
25gprotein
18gcarbs
42g
Ingredients
500 g Mutton Keema (Minced mutton, preferably with 20% fat)
3 tbsp Ghee (Can be substituted with vegetable oil)
2 pcs Onion (Medium-sized, finely chopped)
3 pcs Tomato (Medium-sized, pureed)
2 tbsp Ginger Garlic Paste
0.25 cup Curd (Plain, full-fat, whisked until smooth)
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.
About Mutton Keema Masala, Kashmiri Czot and Noon Chai
Aromatic, protein-packed Mutton Keema with soft Czot and soothing Noon Chai - pure comfort food!
This kashmiri dish is perfect for breakfast. With 1008 calories and 40.16g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 pcs Cloves
2 pcs Green Cardamom (Slightly crushed)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color, adjust to spice preference)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1.25 tsp Salt (Or to taste)
1 cup Water (Hot)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Sauté Aromatics and Onions
Heat ghee or oil in a heavy-bottomed pan or kadai over medium heat.
Add the bay leaf, cinnamon stick, cloves, and slightly crushed green cardamoms. Sauté for about 30 seconds until they become fragrant.
Add the finely chopped onions and sauté for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This caramelization is key to the dish's flavor.
2
Build the Masala Base
Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, coriander powder, and cumin powder. Stir for 30 seconds to toast the spices without burning them.
Pour in the tomato puree. Increase the heat to medium and cook the masala, stirring occasionally, for 8-10 minutes until it thickens and you see oil separating from the sides.
3
Cook the Mutton Keema
Add the mutton keema to the pan. Increase the heat to medium-high.
Using a spatula, break up any lumps and stir-fry the keema for 7-8 minutes until it is well-browned and no longer pink. This searing step adds a lot of flavor.
Reduce the heat to low. Add the whisked curd and stir continuously for 2-3 minutes to prevent it from curdling and to incorporate it smoothly into the masala.
4
Simmer the Curry
Pour in 1 cup of hot water and add salt to taste. Stir everything together well.
Bring the mixture to a boil, then reduce the heat to the lowest setting. Cover the pan and let it simmer for 20-25 minutes, until the mutton is tender and the gravy has thickened.
Stir once or twice during simmering to prevent the keema from sticking to the bottom of the pan.
5
Finish and Garnish
Add the green peas (if using frozen, no need to thaw) and cook for another 5 minutes with the lid on, until the peas are tender.
Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the curry. Give it a final gentle stir.
Let the Mutton Keema Masala rest, covered, for at least 10 minutes to allow the flavors to meld. Serve hot with pav, roti, naan, or steamed rice.
4
Serving size: 2 pieces
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.
