Tender pieces of mutton slow-cooked in a luxurious, creamy gravy made from yogurt, cashews, and aromatic spices. This Mughlai classic is rich, flavorful, and perfect for special occasions.
Prep30 min
Cook60 min
Soak15 min
Servings4
Serving size: 1 serving
425cal
39gprotein
14gcarbs
Ingredients
500 g Mutton (Bone-in, cut into 2-inch pieces)
1 cup Plain Yogurt (Full-fat, whisked until smooth)
2 tbsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
Fluffy, slightly sweet steamed rice cakes from Goa, made with a fermented batter of rice and coconut. Sannas are a perfect, cloud-like accompaniment to spicy Goan curries like sorpotel or vindaloo, expertly soaking up every drop of delicious gravy.
Creamy Mutton Kurma with soft sannas – a protein-packed, melt-in-mouth comfort food!
This mangalorean dish is perfect for dinner. With 872.13 calories and 46.53g of protein per serving, it's a nutritious choice for your meal plan.
23gfat
4 tbsp Ghee (Divided)
4 pcs Green Cardamom
4 pcs Cloves
1 inch Cinnamon Stick
1 pcs Bay Leaf
2 tsp Coriander Powder
1 tsp Garam Masala
1 tsp Kewra Water (Optional, for fragrance)
1.5 cups Water (For cooking)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces, whisked yogurt, ginger-garlic paste, turmeric powder, Kashmiri red chili powder, and 1 tsp of salt.
Mix thoroughly to ensure each piece of mutton is well-coated.
Cover the bowl and let it marinate for at least 1 hour at room temperature, or preferably for 4-6 hours in the refrigerator for more tender meat.
2
Prepare the Birista and Kurma Paste
While the mutton marinates, heat 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the thinly sliced onions and fry for 12-15 minutes, stirring frequently, until they are uniformly golden brown and crisp. This is called 'birista'.
Remove the fried onions with a slotted spoon and spread them on a plate to cool and crisp up. Be careful not to burn them, as this will make the gravy bitter.
In a small bowl, soak the cashews and almonds in hot water for 15 minutes.
In a blender, combine the cooled fried onions (birista), soaked nuts (drained), and 2-3 tbsp of water. Grind to a very smooth, thick paste.
3
Cook the Mutton
In a pressure cooker, heat the remaining 2 tbsp of ghee over medium-high heat.
Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they release their aroma.
Add the marinated mutton along with all the marinade. Sauté on high heat for 7-8 minutes, stirring continuously, until the mutton is well-seared and the moisture from the yogurt has reduced.
Stir in the coriander powder and cook for another minute until fragrant.
Add 1.5 cups of water and the remaining 0.5 tsp of salt. Stir well.
Secure the lid of the pressure cooker. Cook on high heat until the first whistle, then reduce the heat to low and cook for 20-25 minutes (or about 5-6 whistles).
Turn off the heat and allow the pressure to release naturally.
4
Finish the Kurma
Once the pressure has fully released, carefully open the cooker. Check if the mutton is fork-tender. If not, pressure cook for another 5-10 minutes.
Turn the heat back on to a low-medium setting. Add the prepared onion-nut paste to the mutton curry.
Stir gently to combine everything. Let the kurma simmer for 10-12 minutes, stirring occasionally, until the gravy thickens and you see a layer of ghee (rogan) separating at the surface.
Finally, stir in the garam masala and the optional kewra water. Cook for one more minute.
5
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the kurma rest for 10 minutes before serving to allow the flavors to deepen.
Serve hot with naan, sheermal, roti, or steamed basmati rice.
Servings4
Serving size: 1 serving
448cal
7gprotein
76gcarbs
12gfat
Ingredients
300 g Idli Rice (Also known as parboiled rice.)
40 g Thick Poha (Use thick flattened rice flakes for best results.)
100 g Fresh Grated Coconut (Fresh coconut is essential for authentic flavor and texture.)
1 tsp Active Dry Yeast
2 tbsp Sugar (Adjust to your preferred sweetness.)
60 ml Warm Water (For activating yeast. Must be lukewarm, around 40-43°C (105-110°F).)
150 ml Water (For grinding the batter. Add gradually as needed.)
0.75 tsp Salt
1 tbsp Oil (For greasing the molds. Any neutral oil will work.)
Instructions
1
Soak Rice and Poha (4-6 hours)
Rinse the idli rice and thick poha separately under cool running water until the water runs clear.
Combine the rinsed rice and poha in a large bowl.
Add enough water to cover the mixture by at least 2 inches. Cover the bowl and let it soak for a minimum of 4 hours, or up to 6 hours.
2
Grind the Batter (10 minutes)
Thoroughly drain all the water from the soaked rice and poha mixture.
Transfer the mixture to a high-speed blender or a wet grinder.
Add the fresh grated coconut. Start grinding, adding the 150ml of water for grinding gradually until you achieve a smooth, thick, and slightly grainy batter, similar to the consistency of idli batter.
3
Activate Yeast and Ferment Batter (1-2 hours)
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
Pour the activated yeast mixture into the ground batter. Add the salt.
Using a whisk or your clean hands, mix everything together thoroughly for about a minute to incorporate air.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot to ferment for 1 to 2 hours. The batter should rise, become bubbly, and almost double in volume.
4
Steam the Sannas (15 minutes per batch)
Prepare your steamer by adding 2-3 inches of water to the bottom pot and bringing it to a rolling boil.
While the water heats, lightly grease your sanna molds, idli plates, or small steel bowls (katoris) with oil.
Gently stir the fermented batter once or twice. Do not overmix, as this will deflate the air pockets.
Pour the batter into the greased molds, filling them about 3/4 full to allow space for them to rise.
Carefully place the molds in the steamer. Wrap the steamer lid with a clean kitchen towel to prevent condensation from dripping onto the sannas. Cover and steam on medium-high heat for 12-15 minutes.
5
Cool and Serve (5 minutes)
Turn off the heat. Let the steamer stand for 2 minutes before opening the lid to prevent the sannas from deflating.
To check for doneness, insert a toothpick or skewer into the center of a sanna; it should come out clean.
Carefully remove the molds from the steamer and let them cool for another 2-3 minutes.
Run a knife or spoon around the edges of the sannas to loosen them and gently demold.
Serve the hot, fluffy sannas immediately with Goan pork sorpotel, chicken xacuti, or coconut chutney.
