A rich and aromatic slow-cooked stew made from mutton trotters. The bones and cartilage release gelatin, creating a nourishing, soupy curry that's perfect with fresh naan or roti. A true Mughlai delicacy.
A soft and spongy leavened flatbread from Mughlai cuisine. Made with whole wheat flour and yeast, this roti has a delightful tangy flavor and a pillowy texture, perfect for scooping up rich curries.
This mughlai dish is perfect for breakfast. With 1095.31 calories and 66.75999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Or to taste)
2 pieces Bay Leaf
1 inch Cinnamon Stick
4 pods Green Cardamom
4 pieces Cloves
0.5 tsp Black Peppercorns
6 cups Water (For pressure cooking)
3 tbsp Coriander Leaves (Chopped, for garnish)
1 inch Ginger (Cut into juliennes, for garnish)
2 pieces Green Chili (Slit lengthwise, for garnish)
1 piece Lemon (Cut into wedges, for serving)
Instructions
1
Pressure Cook the Trotters and Prepare the Broth
Place the thoroughly cleaned mutton trotters in a large pressure cooker.
Add 6 cups of water, 1 tsp of salt, turmeric powder, bay leaves, cinnamon stick, green cardamoms, cloves, and black peppercorns.
Secure the lid and cook on high heat for 1 whistle (about 10 minutes).
Reduce the heat to low and let it cook for 70-80 minutes, or until the trotters are exceptionally tender and the meat is falling off the bone.
Allow the pressure to release naturally. Carefully open the cooker, strain the broth (yakhni), and set both the broth and the cooked trotters aside.
2
Prepare the Curry Base (Masala)
Heat ghee in a heavy-bottomed pot or kadai over medium heat.
Add the thinly sliced onions and fry, stirring occasionally, for 15-20 minutes until they turn a deep, even golden brown (birista). Remove half the fried onions and set aside for garnish.
To the remaining onions in the pot, add the ginger-garlic paste and sauté for 1-2 minutes until the raw aroma disappears.
Lower the heat, then add the red chili powder, coriander powder, and the remaining 0.5 tsp of salt. Stir for 30 seconds to toast the spices without burning them.
3
Combine and Simmer
Ensure the heat is on low. Add the whisked curd to the pot, stirring continuously and vigorously for 2-3 minutes to prevent it from curdling.
Continue to cook the masala for another 5-7 minutes, stirring occasionally, until the ghee starts to separate at the edges.
Gently add the cooked trotters and the reserved broth to the pot. Stir well to combine.
Bring the curry to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes to allow the flavors to meld beautifully.
4
Finish, Garnish, and Serve
Turn off the heat and stir in the garam masala powder.
Garnish generously with chopped coriander leaves, ginger juliennes, slit green chilies, and the reserved fried onions.
Serve the Mutton Paya piping hot with fresh naan, khamiri roti, or steamed rice. Offer lemon wedges on the side for a fresh, zesty squeeze.
4
Serving size: 2 pieces
346cal
9gprotein
46gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.5 cup Warm Water (Around 105-115°F (40-46°C))
0.5 cup Warm Milk
4 tbsp Ghee (Melted, 2 tbsp for dough and 2 tbsp for brushing)
1 tsp Salt
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it sit for 5-10 minutes.
The mixture will become frothy and bubbly, indicating the yeast is active and ready to use.
2
Prepare the Dough
In a large mixing bowl or the bowl of a stand mixer, combine the atta and salt.
Create a well in the center and pour in the activated yeast mixture, warm milk, and 2 tablespoons of melted ghee.
Mix until a shaggy dough forms, then transfer to a lightly floured surface.
Knead for 8-10 minutes by hand (or 6-7 minutes with a dough hook) until the dough is soft, smooth, and elastic. It should be pliable and not too sticky.
3
Proof the Dough
Form the dough into a ball and place it in a lightly greased bowl.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4
Shape the Rotis
Once proofed, gently punch down the dough to release the air.
Briefly knead for another minute.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
5
Cook the Rotis
Heat a tawa or cast-iron skillet over medium-high heat.
Take one dough ball, dust it lightly with atta, and roll it into a 6-inch circle, keeping it slightly thicker than a regular chapati.
Place the rolled roti on the hot tawa. Cook for about 30-40 seconds, until small bubbles start to appear on the surface.
Flip the roti and cook the other side for about 1 minute, pressing down gently with a spatula to encourage puffing.
Flip again and cook for another 30 seconds until golden-brown spots appear on both sides.
For a charred, tandoori-like effect, you can carefully lift the roti with tongs and hold it over a low open flame for a few seconds until it puffs up completely.
6
Serve
Remove the cooked roti from the heat and immediately brush it with the remaining melted ghee.
Repeat the process for all the dough balls, stacking the cooked rotis in a casserole dish or wrapped in a kitchen towel to keep them soft and warm.
Serve hot with your favorite curry, dal, or kebab.
