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)
Enjoy the authentic taste of restaurant-style Tandoori Roti made at home on a simple tawa. This soft, slightly chewy flatbread with a classic charred flavor is perfect for scooping up rich curries and dals.
Crisp, thinly sliced raw onions, often seasoned with salt and lemon juice. This simple Indian salad, known as 'lachha pyaz', is the perfect cooling accompaniment to rich curries and grilled kebabs.
About Mutton Keema Masala, Tandoori Roti and Sliced Onions
Protein-packed Keema Masala with warm tandoori roti. A perfectly spiced, homestyle meal that's truly satisfying!
This hyderabadi dish is perfect for dinner. With 918.7400000000001 calories and 35.11g 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 rotis
340cal
9gprotein
46gcarbs
16gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.75 cup Warm Water (Around 105-115°F (40-46°C))
0.25 cup Plain Yogurt (At room temperature)
1 tsp Salt
2 tbsp Vegetable Oil (For the dough)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and set aside for 5-10 minutes. The mixture should become frothy, which indicates the yeast is active and ready.
2
Prepare the Dough
In a large mixing bowl, whisk together the atta and salt.
Make a well in the center and pour in the plain yogurt, vegetable oil, and the activated yeast mixture.
Using your fingers, gradually mix the wet ingredients into the flour until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when gently poked.
3
Proof the Dough
Lightly grease a clean bowl with a few drops of oil. Place the kneaded dough in the bowl, turning it once to coat.
Cover the bowl with a damp kitchen towel or plastic wrap.
Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4
Shape the Rotis
After proofing, gently punch down the dough to release the air. Knead it lightly for another minute.
Divide the dough into 8 equal portions and roll each into a smooth ball.
Working with one ball at a time, dust it lightly with atta and roll it into a 5-6 inch circle or oval, about 1/4 inch thick. Don't roll it too thin.
5
Cook the Roti on the Tawa
Heat a cast-iron tawa (skillet) on high heat for 4-5 minutes until it is smoking hot. A non-stick tawa will not work.
Take one rolled roti and apply a thin, even layer of water to one side using your fingers or a pastry brush.
Carefully place the roti, water-side down, onto the hot tawa. The water will make it stick to the surface. Press down gently for a second.
Cook for 1-2 minutes, until you see bubbles forming on the top surface.
Using tongs, securely grip the tawa handle and flip the entire tawa upside down over the direct gas flame, holding it 3-4 inches above the burner.
Cook the top side for 30-60 seconds, moving the tawa in a circular motion to ensure even cooking and charring until classic brown spots appear.
Flip the tawa back to its upright position. Use tongs to carefully peel the cooked roti off the tawa.
6
Finish and Serve
Immediately brush the hot roti with melted ghee.
Repeat the cooking process for the remaining dough balls.
Stack the cooked rotis in a cloth-lined container or casserole dish to keep them warm and soft.
Serve immediately with your favorite dal, curry, or sabzi.
0.25 tsp Red Chili Powder (optional, for mild heat)
1 tbsp Coriander Leaves (finely chopped, for garnish)
0.5 tsp Chaat Masala (optional, for a tangy flavor)
1 small Green Chili (optional, finely chopped for extra heat)
Instructions
1
Prepare the Onions (10-15 minutes)
Peel the red onions and slice them into very thin rings. Using a mandoline slicer is highly recommended for uniform, paper-thin slices.
Separate the rings and place them in a large bowl of ice-cold water for 10-15 minutes. This crucial step makes them extra crisp and mellows their sharp, pungent flavor.
Drain the onions thoroughly in a colander. Pat them completely dry with paper towels or use a salad spinner to remove all excess moisture.
2
Season the Salad (1 minute)
Transfer the dry, crisp onion rings to a mixing bowl.
Sprinkle with salt, red chili powder, and chaat masala (if using). Add the finely chopped green chili now if you want extra heat.
Drizzle the freshly squeezed lemon juice over the onions.
3
Toss, Garnish, and Serve (1 minute)
Gently toss everything together with a fork or your hands until the seasonings are evenly distributed.
Garnish with freshly chopped coriander leaves.
Serve immediately to ensure the onions remain crisp and delicious.
