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 serving
536cal
25gprotein
16gcarbs
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)
Pillowy soft, pull-apart dinner rolls straight from the streets of Mumbai. These fluffy, slightly sweet buns are the perfect vehicle for scooping up rich Pav Bhaji or holding a crispy Vada. A simple, satisfying bake for any occasion.
Crispy, savory, and utterly addictive! Sweet onion rings are coated in a flavorful, spiced chickpea flour batter and deep-fried to golden perfection. A perfect tea-time snack or appetizer that's ready in minutes.
About Mutton Keema Masala, Ladi Pav and Indian Onion Rings
Melt-in-mouth, protein-packed mutton keema with soft pav and crispy onion rings – truly soul-satisfying!
This north_indian dish is perfect for breakfast. With 1156.49 calories and 42.129999999999995g 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.
Servings6
Serving size: 1 serving
297cal
7gprotein
54gcarbs
5gfat
Ingredients
3 cup maida (approx 375g)
1.5 tsp instant dry yeast
2 tbsp sugar
1 tsp salt
0.5 cup milk (warm)
0.5 cup water (warm, adjust as needed)
2 tbsp butter (melted)
1 tbsp butter for brushing (melted)
Instructions
1
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
2
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
3
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
4
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
5
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
6
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
7
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
8
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.
Peel the large onions and slice them crosswise into 1/4 to 1/2-inch thick rounds.
Gently separate the rounds into individual rings. Set aside the smaller center pieces for another use.
2
Make the Batter
In a large mixing bowl, whisk together the besan, rice flour, ajwain, turmeric powder, red chili powder, garam masala, hing, baking soda, and salt.
Gradually pour in the cold water while whisking continuously to form a smooth, thick batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
Do not overmix the batter. Let it rest for 10-15 minutes.
3
Heat the Oil
Pour oil into a deep pan or kadai, ensuring it's at least 2 inches deep. Heat over medium-high flame.
The ideal oil temperature is between 350-375°F (175-190°C).
To test without a thermometer, drop a small bit of batter into the oil. If it sizzles and rises to the top quickly without browning too fast, the oil is ready.
