Tender mutton pieces slow-cooked in a luxurious, creamy gravy made from yogurt, fried onions, and a blend of aromatic spices. A classic Mughlai dish perfect for special occasions, best enjoyed with naan or pulao.
Prep30 min
Cook70 min
Soak15 min
Servings4
Serving size: 1 serving
598cal
56gprotein
17gcarbs
Ingredients
750 g Mutton (bone-in, from leg or shoulder, cut into 2-inch pieces)
Flaky, layered, and irresistibly soft, this South Indian flatbread is a street food classic. Known as Kerala Parotta, it's famous for its intricate layers and chewy texture. Perfect for sopping up rich, spicy curries, making it at home is a rewarding culinary experience.
Creamy, melt-in-mouth Mutton Korma with flaky Parotta. A protein-packed comfort food experience!
This south_indian dish is perfect for lunch. With 1439.8600000000001 calories and 66.04g of protein per serving, it's a nutritious choice for your meal plan.
34gfat
Cinnamon Stick
4 whole Green Cardamom Pods
4 whole Cloves
8 whole Black Peppercorns
1 tsp Kashmiri Red Chili Powder (for color and mild heat)
2 tsp Coriander Powder
0.25 tsp Turmeric Powder
1 tsp Garam Masala
1.5 tsp Salt (or to taste)
1 tsp Kewra Water (optional, for fragrance)
2 cup Hot Water
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, Kashmiri red chili powder, coriander powder, turmeric powder, and 1 tsp of salt.
Mix thoroughly to ensure each piece of mutton is evenly coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for best results, refrigerate for 2-4 hours.
2
Prepare the Onion and Nut Pastes
Heat vegetable oil in a wide pan over medium heat. Add the thinly sliced onions and fry, stirring frequently, for 12-15 minutes until they are uniformly golden brown and crisp. Do not let them burn.
Remove the fried onions (birista) with a slotted spoon and spread them on a paper towel to drain excess oil and cool completely.
Once cool and crisp, crush the birista into a coarse powder using your hands or a grinder (do not add water).
Soak the cashew nuts and almonds in 1/4 cup of hot water for 15 minutes. Drain and grind them into a very smooth paste, adding a tablespoon or two of water if needed.
3
Temper the Whole Spices
Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the whole spices: bay leaves, cinnamon stick, green cardamom pods, cloves, and black peppercorns.
Sauté for 30-40 seconds until they release their aroma.
4
Cook the Mutton and Build the Gravy
Carefully add the marinated mutton to the pot. Increase the heat to high and sear the mutton for 5-7 minutes, stirring occasionally, until it's browned on all sides.
Reduce the heat to medium-low. Add the crushed onion (birista) and the nut paste. Sauté for 4-5 minutes, stirring constantly, until the raw smell disappears and you see oil separating from the masala.
Pour in 2 cups of hot water and add the remaining 0.5 tsp of salt. Stir well to combine everything, scraping the bottom of the pot.
5
Slow Cook to Perfection
Bring the gravy to a boil. Then, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 60-70 minutes, or until the mutton is fork-tender.
For Pressure Cooker: Secure the lid and cook on medium heat for 5-6 whistles (approximately 20-25 minutes). Turn off the heat and allow the pressure to release naturally.
6
Finish and Serve
Once the mutton is cooked, open the lid. Stir in the garam masala and the optional kewra water.
Simmer uncovered for another 2-3 minutes to allow the flavors to meld and the gravy to thicken slightly.
Garnish with freshly chopped coriander leaves. Let the korma rest for 10 minutes before serving. This allows the flavors to settle and deepen.
Serve hot with naan, sheermal, or basmati rice.
Servings
4
Serving size: 1 serving
842cal
10gprotein
75gcarbs
56gfat
Ingredients
3 cup Maida (Approx 375g)
1 tbsp Sugar
1 tsp Salt
1 cup Sunflower Oil (Divided for dough, soaking, and cooking)
1 cup Lukewarm Water (Adjust as needed)
Instructions
1
Prepare and Rest the Dough
In a large mixing bowl, whisk together the maida, sugar, and salt.
Add 2 tablespoons of sunflower oil and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water while mixing to form a soft, pliable dough. The dough should be soft and slightly sticky.
Transfer the dough to a clean work surface and knead for 10-12 minutes until it becomes very smooth and elastic.
Apply a little oil over the dough, cover with a damp cloth, and let it rest for 30 minutes.
2
Divide and Soak the Dough
After the initial rest, divide the dough into 8 equal-sized balls.
Place the dough balls in a deep bowl or tray. Pour the remaining sunflower oil over them, ensuring they are fully coated.
Cover the bowl and let the dough balls soak in the oil for a minimum of 2 hours, or up to 4 hours at room temperature. This step is crucial for making the dough elastic.
3
Stretch, Pleat, and Coil
Generously oil your work surface. Take one dough ball (leave the others in the oil) and flatten it with your palm.
Using your fingers, gently stretch and pull the dough outwards from the center to form a large, paper-thin circle or rectangle. It should be translucent. Don't worry about small tears.
Starting from one edge, lift and fold the dough over to create thin, accordion-like pleats until you have a long, pleated rope.
Gently stretch this pleated rope to make it longer. Then, starting from one end, coil it into a tight spiral, tucking the tail end underneath.
Let the prepared coil rest for 10-15 minutes while you repeat the process for the remaining dough balls.
4
Cook the Parotta
Take a rested coil and gently flatten it with your palm or a rolling pin into a circle about 5-6 inches in diameter. Do not press too hard, as this will cause the layers to merge.
Heat a tawa or flat skillet over medium heat.
Place the parotta on the hot tawa and cook for about 1 minute until small bubbles appear.
Flip the parotta, drizzle a teaspoon of oil or ghee around the edges, and cook for another 2-3 minutes, pressing gently with a spatula, until golden brown spots appear.
Flip again, add a little more oil if needed, and cook the other side until it's crisp and golden brown. Repeat for all the parottas.
5
Fluff and Serve
Once cooked, remove the parotta from the tawa. While it's still hot, place it on a clean surface or hold it between your hands (using a cloth if too hot).
Gently clap or scrunch the parotta from the sides. This action is key to separating the layers and making it flaky.
Serve the hot, flaky parottas immediately with your favorite curry, such as vegetable kurma or chicken salna.
