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)
A classic Gujarati flatbread, Rotli (or Phulka) is incredibly soft, thin, and puffs up beautifully. Made with just whole wheat flour, water, and a touch of salt, it's the perfect everyday bread to accompany any sabzi, dal, or curry.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
Aromatic mutton kheema with soft rotlis and fresh kachumber – a protein-packed, homestyle meal that's soul-satisfying.
This gujarati dish is perfect for breakfast. With 819.33 calories and 35.150000000000006g 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.
292cal
8gprotein
44gcarbs
11gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed)
0.5 tsp Salt
1 tbsp Oil (Any neutral vegetable oil)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine 2 cups of atta and 1/2 tsp of salt.
Add 1 tbsp of oil and mix it into the flour with your fingertips.
Gradually add lukewarm water, a little at a time, and begin to gather the flour to form a dough.
Knead for 8-10 minutes, pressing and stretching with the heel of your hand, until you have a soft, smooth, and pliable dough. It should be softer than puri dough but not sticky.
2
Rest the Dough
Cover the dough with a damp kitchen towel or a lid.
Let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rotlis.
3
Divide and Roll
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it slightly, and dip it in the dry atta for dusting.
On a clean, flat surface (patlo/rolling board), roll the ball into a thin, even circle of about 6-7 inches in diameter. Use minimal flour for dusting to avoid making the rotli dry.
4
Cook the Rotli on the Tawa
Heat a tawa (griddle) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
Carefully place the rolled rotli on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
Using tongs, flip the rotli. Cook the other side for about 30-40 seconds, until light brown spots appear.
5
Puff the Rotli on Direct Flame
Using tongs, carefully lift the rotli off the tawa and place it directly on a high gas flame.
The rotli will puff up like a balloon within seconds.
Immediately flip it to cook the other side on the flame for just 2-3 seconds.
Remove from the flame.
6
Finish and Serve
Place the hot, puffed rotli in a casserole or on a plate and immediately brush the top with melted ghee.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
