Tender, paper-thin slices of mutton marinated in a luxurious blend of yogurt, nuts, and aromatic spices. This classic Mughlai kebab is shallow-fried to perfection, resulting in a melt-in-your-mouth experience.
Prep45 min
Cook20 min
Soak30 min
Servings4
Serving size: 4 kebabs
889cal
60gprotein
31gcarbs
Ingredients
500 g Boneless Mutton (From the leg (raan), cut into thin 2-inch wide strips)
2 tbsp Raw Papaya Paste (Acts as a natural meat tenderizer)
1 cup Hung Curd (Ensure it is thick with no excess water)
2 tbsp Ginger Garlic Paste
10 pieces Almonds (Blanched and peeled)
10 pieces Cashews
1 tbsp Poppy Seeds (Also known as khus khus)
0.5 cup Fried Onions (Also known as birista)
1.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
A vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.
Melt-in-mouth Pasanda Kebabs with zesty mint chutney. A truly soul-satisfying, protein-packed treat!
This mughlai dish is perfect for snack. With 908.1800000000001 calories and 61.45g of protein per serving, it's a nutritious choice for your meal plan.
61gfat
0.5 tsp Turmeric Powder
1 tsp Garam Masala
1 tsp Coriander Powder
1.5 tsp Salt (Adjust to taste)
2 tbsp Lemon Juice (Freshly squeezed)
0.5 cup Ghee (For shallow frying)
0.5 tsp Chaat Masala (For garnish)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 medium Onion (Sliced into rings for serving)
1 piece Lemon (Cut into wedges for serving)
Instructions
1
Prepare the Mutton (15 minutes)
Place the mutton strips between two sheets of plastic wrap or in a zip-top bag.
Using a meat mallet or the back of a heavy ladle, gently pound the strips until they are very thin, about 1/8-inch thick.
Be careful not to tear the meat. Set the flattened strips aside.
2
Make the Marinade Pastes (10 minutes)
Soak the almonds, cashews, and poppy seeds in 1/4 cup of warm water for at least 20 minutes.
Drain the water and grind the soaked nuts and seeds into a very smooth paste. Add a splash of water if needed to help with grinding.
In a separate small grinder, crush the fried onions (birista) into a coarse paste or powder.
3
Marinate the Mutton (20 minutes + 4 hours resting)
In a large mixing bowl, combine the flattened mutton strips with the raw papaya paste and ginger-garlic paste. Mix well to coat each piece. Let this rest for 30 minutes at room temperature.
To the same bowl, add the hung curd, the prepared nut-poppy seed paste, fried onion paste, Kashmiri red chili powder, turmeric powder, garam masala, coriander powder, salt, and lemon juice.
Mix everything thoroughly, ensuring each mutton strip is generously coated with the marinade.
Cover the bowl and refrigerate for a minimum of 4-6 hours, or preferably overnight for the most tender and flavorful results.
4
Cook the Kebabs (20 minutes)
Heat about 2-3 tablespoons of ghee in a wide, heavy-bottomed pan or skillet over medium-low heat. The ghee should be hot but not smoking.
Carefully lift the marinated mutton strips one by one, allowing excess marinade to drip off, and place them in the pan in a single layer. Do not overcrowd the pan; cook in batches if necessary.
Shallow-fry for 4-5 minutes on the first side until a golden-brown crust forms.
Flip the kebabs and cook for another 4-5 minutes on the other side until they are cooked through and tender.
Remove the cooked kebabs and place them on a plate lined with paper towels. Add more ghee to the pan as needed for the subsequent batches.
5
Garnish and Serve (5 minutes)
Arrange the hot Mutton Pasanda Kebabs on a serving platter.
Sprinkle generously with chaat masala and garnish with freshly chopped coriander leaves.
Serve immediately with a side of fresh onion rings and lemon wedges for squeezing over the kebabs.
19cal
1gprotein
3gcarbs
0gfat
Ingredients
1.5 cup Mint Leaves (Packed, tough stems removed)
1 cup Cilantro (Packed, including tender stems)
2 piece Green Chili (Adjust to spice preference)
1 inch Ginger (Peeled and roughly chopped)
2 tablespoon Roasted Chana Dal (Acts as a thickener)
2 tablespoon Lemon Juice (Freshly squeezed)
0.75 teaspoon Salt (Adjust to taste)
0.5 teaspoon Black Salt (Also known as Kala Namak)
0.5 teaspoon Sugar (Optional, to balance flavors)
3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)
Instructions
1
Prepare the Herbs (4 minutes)
Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2
Combine Ingredients in Blender (1 minute)
Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3
Blend to a Smooth Paste (3 minutes)
Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.
