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)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
Melt-in-mouth Mutton Korma, perfectly spiced with soft phulkas. A creamy, protein-packed comfort food!
This sindhi dish is perfect for dinner. With 860.55 calories and 64.38g 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.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
