Tender strips of mutton slow-cooked in a luxurious, creamy gravy of yogurt, almonds, and aromatic spices. A classic Mughlai dish fit for a royal feast, best enjoyed with naan or sheermal.
Prep25 min
Cook60 min
Soak30 min
Servings4
Serving size: 1 cup
1196cal
65gprotein
39gcarbs
Ingredients
500 g Boneless Mutton (From the leg, cut into thin 2-inch strips)
1 cup Curd (Whisked until smooth)
2 tbsp Ginger Garlic Paste
1 tsp Red Chili Powder (Adjust to taste)
0.5 tsp Turmeric Powder
1.5 tsp Coriander Powder
1.5 tsp Salt (Divided)
250 g Onion (About 2 medium onions, thinly sliced for birista)
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
Melt-in-mouth Mutton Pasanda with delicate Rumali Roti – a rich, protein-packed indulgence!
This mughlai dish is perfect for dinner. With 1525.33 calories and 73.13000000000001g of protein per serving, it's a nutritious choice for your meal plan.
91gfat
15 pcs Almonds
15 pcs Cashews
1 tbsp Poppy Seeds
3 tbsp Ghee
4 pcs Green Cardamoms (Slightly crushed)
4 pcs Cloves
1 inch Cinnamon Stick
1 pcs Bay Leaf
3 tbsp Fresh Cream
1 tsp Garam Masala
1 tbsp Kasuri Methi (Crushed between palms)
1 cup Water (Use warm water)
2 tbsp Coriander Leaves (Chopped, for garnish)
1 tbsp Ginger (Cut into juliennes, for garnish)
Instructions
1
Prepare and Marinate the Mutton
Place mutton strips between two sheets of parchment paper. Gently pound with a meat mallet or rolling pin to flatten them to about 1/4-inch thickness. This is a key step for tender pasanda.
In a large bowl, combine the flattened mutton strips with whisked curd, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, and 1 tsp of salt.
Mix thoroughly to ensure each strip is well-coated. Cover the bowl and refrigerate to marinate for at least 4 hours, or preferably overnight for maximum flavor and tenderness.
2
Prepare the Birista and Nut Paste
While the mutton marinates, soak almonds, cashews, and poppy seeds in 1/2 cup of warm water for at least 30 minutes.
Heat vegetable oil in a deep pan or kadai over medium heat. Add the thinly sliced onions and fry, stirring occasionally, for 12-15 minutes until they turn uniformly golden brown and crisp. Do not rush this step.
Remove the fried onions (birista) with a slotted spoon and spread them on a paper towel to drain excess oil and cool completely.
In a blender, combine the cooled birista, the soaked nuts and seeds (along with their soaking water). Grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.
3
Cook the Mutton
Heat ghee in a heavy-bottomed pan or Dutch oven over medium heat. Add the whole spices: green cardamoms, cloves, cinnamon stick, and bay leaf. Sauté for about 30-45 seconds until they release their aroma.
Add the marinated mutton along with the entire marinade to the pan. Increase the heat to medium-high and sear the mutton for 7-8 minutes, stirring frequently, until the meat changes color and the moisture from the curd reduces.
Reduce the heat to low, cover the pan with a tight-fitting lid, and let the mutton slow-cook for 45-50 minutes, or until it is fork-tender. Stir every 10 minutes to prevent it from sticking to the bottom.
4
Finish the Pasanda Gravy
Once the mutton is tender, add the ground birista-nut paste to the pan. Mix well and cook for 5-7 minutes, stirring continuously, until the paste is cooked through and you see oil separating from the masala.
Pour in 1 cup of warm water and the remaining 0.5 tsp of salt. Stir to combine and bring the gravy to a gentle simmer.
Reduce the heat to the lowest setting. Stir in the fresh cream, garam masala, and crushed kasuri methi. Let it simmer gently for 2-3 minutes. Avoid boiling the gravy after adding cream to prevent it from splitting.
Turn off the heat. Garnish with fresh chopped coriander leaves and ginger juliennes. Let it rest for 5 minutes before serving hot with naan, sheermal, or pulao.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
