A hearty and flavorful North Indian curry made with finely minced mutton and green peas, simmered in a rich blend of aromatic spices. Perfect with soft pav or fresh rotis, this dish is a true comfort food classic.
Prep20 min
Cook40 min
Servings4
Serving size: 1 serving
479cal
25gprotein
14gcarbs
36g
Ingredients
500 g Mutton Kheema (Minced mutton, preferably with 20% fat)
3 tbsp Ghee
1 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (Lightly crushed to release flavor)
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.
Crisp, tangy onion rings tossed in a zesty mix of Indian spices and lemon juice. This simple North Indian salad is the perfect, refreshing accompaniment to rich curries and grilled meats, ready in minutes.
Aromatic, melt-in-mouth mutton kheema with soft pav - a protein-packed, soul-satisfying meal for any time!
This maharashtrian dish is perfect for breakfast or lunch or dinner. With 812.6899999999999 calories and 33.9g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Medium-sized, finely chopped or pureed)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
1.25 tsp Salt (Adjust to taste)
0.5 cup Green Peas (Fresh or frozen)
1 cup Water (Hot)
0.75 tsp Garam Masala
1 tbsp Lemon Juice (Freshly squeezed)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Temper Whole Spices
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Once the ghee is hot, add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods.
Sauté for 30-40 seconds until the spices become fragrant and sizzle.
2
Sauté Aromatics
Add the finely chopped onions to the pan. Sauté on medium heat for 8-10 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the flavor and color of the curry.
Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
3
Cook the Masala Base
Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Stir for 30 seconds to toast the spices without burning them.
Add the chopped tomatoes and salt. Mix well. Cover the pan and cook for 5-7 minutes, until the tomatoes break down completely and oil starts to separate from the masala.
4
Brown the Mutton Kheema (Bhunao)
Add the minced mutton to the pan. Increase the heat to high.
Using a spatula, break up any lumps and stir-fry continuously for 7-8 minutes. The kheema will release water first; continue cooking until the water evaporates and the mince is well-browned. This 'bhunao' process is key to developing a deep, savory flavor.
5
Simmer the Curry
Stir in the green peas. Add 1 cup of hot water and mix everything thoroughly, scraping the bottom of the pan.
Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, or until the mutton is tender and the gravy has thickened to your desired consistency.
6
Finish and Garnish
Turn off the heat. Stir in the garam masala and fresh lemon juice.
Garnish generously with freshly chopped coriander leaves.
Let the kheema rest for 10 minutes before serving to allow the flavors to meld. Serve hot.
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.
1 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
1 tsp Chaat Masala
0.5 tsp Salt (Or use a mix of black salt and regular salt)
1 pc Green Chilli (Finely chopped, optional for extra heat)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Onions
Peel the red onions and slice them into thin, uniform rings, about 1/8-inch thick. A mandoline slicer works best for this.
Gently separate the slices into individual rings and place them in a large bowl.
2
Soak for Crispness
Add the ice cubes and cold water to the bowl, ensuring all onion rings are fully submerged.
Let the onions soak for 10-15 minutes. This crucial step makes them incredibly crisp and mellows their sharp, pungent flavor.
3
Drain and Dry Thoroughly
Drain the onions completely using a colander.
Spread the onion rings on a clean kitchen towel or paper towels and pat them completely dry. Removing all excess moisture is key to preventing a watery salad.
4
Season and Toss
Transfer the dry onion rings to a clean mixing bowl.
