Tender mutton meatballs simmered in a rich, aromatic Mughlai-style gravy. This decadent curry, flavored with cashews and fragrant spices, is perfect for a special dinner or celebration.
Prep25 min
Cook45 min
Soak15 min
Servings4
Serving size: 1 serving
677cal
27gprotein
22gcarbs
Ingredients
500 g Mutton Keema (finely minced)
1 medium Onion (finely chopped, for koftas)
2.5 tbsp Ginger-Garlic Paste (divided)
2 pcs Green Chili (finely chopped)
2 tbsp Besan (lightly roasted)
0.25 cup Coriander Leaves (chopped, plus more for garnish)
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Protein-packed, melt-in-mouth mutton kofta curry with soft rotis – a soul-satisfying meal!
This sindhi dish is perfect for lunch. With 890.08 calories and 35.2g of protein per serving, it's a nutritious choice for your meal plan.
55gfat
2.5 tsp Salt (divided, or to taste)
1 cup Vegetable Oil (for shallow frying)
3 tbsp Ghee
1.5 cup Tomato Puree (from 3 medium tomatoes)
15 pcs Cashews (soaked in hot water for 15 minutes)
0.5 cup Curd (whisked until smooth)
1 inch Cinnamon Stick
3 pods Green Cardamom
4 pcs Cloves
1 pcs Bay Leaf
1.5 tsp Coriander Powder
1 tsp Cumin Powder
1.5 tsp Kashmiri Red Chili Powder (for color)
2 cup Water (hot)
1 tsp Kasuri Methi (crushed)
Instructions
1
Prepare the Koftas
In a large bowl, combine the mutton keema, finely chopped onion, 1 tbsp ginger-garlic paste, green chilies, roasted besan, chopped coriander leaves, 1 tsp red chili powder, 0.5 tsp turmeric powder, 1 tsp garam masala, and 1 tsp salt.
Mix gently with your hands until just combined. Do not overmix, as this can make the koftas tough.
Moisten your palms with a little oil and divide the mixture into 12-16 equal portions. Roll each portion into a smooth, round ball.
2
Fry the Koftas
Heat oil for shallow frying in a kadai or wide pan over medium heat.
Once the oil is hot, carefully place the koftas in the pan in a single layer. Do not overcrowd; fry in batches if necessary.
Fry for 7-8 minutes, turning them gently, until they are evenly browned and cooked through.
Remove the cooked koftas with a slotted spoon and set them on a plate lined with paper towels to drain excess oil.
3
Start the Gravy
In a large pot or kadai, heat the ghee over medium heat. Add the whole spices: cinnamon stick, green cardamom, cloves, and bay leaf. Sauté for 30-40 seconds until they become fragrant.
Add the sliced onions and sauté for 10-12 minutes, stirring frequently, until they turn deep golden brown.
Add the remaining 1.5 tbsp of ginger-garlic paste and cook for another minute until the raw aroma disappears.
4
Cook the Masala
Stir in the tomato puree. Add the powdered spices: coriander powder, cumin powder, Kashmiri red chili powder, and the remaining 0.5 tsp turmeric powder.
Mix everything well and cook the masala for 8-10 minutes, stirring occasionally. Continue cooking until the mixture thickens and you see oil separating from the sides.
5
Build the Gravy
While the masala cooks, drain the soaked cashews and blend them with 3-4 tbsp of water to a very smooth paste.
Reduce the heat to low. Add the whisked curd to the pot and stir continuously for 2-3 minutes to prevent it from curdling.
Once the curd is incorporated, add the cashew paste and the remaining 1.5 tsp of salt. Cook for another 3-4 minutes, stirring, until the gravy thickens.
Pour in 2 cups of hot water, stir well, and bring the gravy to a gentle simmer.
6
Simmer and Finish
Very gently, slide the fried koftas into the simmering gravy.
Cover the pot and let the curry simmer on low heat for 10-12 minutes. This allows the koftas to soften and absorb the flavors of the gravy.
Turn off the heat. Sprinkle the remaining 0.5 tsp garam masala and the crushed kasuri methi over the curry. Give it a gentle stir.
Let the curry rest for at least 5-10 minutes before garnishing with fresh coriander leaves and serving hot.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
