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, fluffy, and slightly sweet leavened bread from Mughlai cuisine. Flavored with saffron and cardamom, this rich flatbread is perfect for scooping up decadent curries like korma or nihari.
Fluffy Taftan with rich, gut-friendly Mutton Paya. A soul-satisfying, energy-giving comfort food.
This awadhi dish is perfect for breakfast. With 1156.46 calories and 66.28g 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: 1 serving
420cal
9gprotein
58gcarbs
17gfat
Ingredients
2 cup Maida (All-purpose flour)
1 tsp Active Dry Yeast
2 tbsp Sugar (Divided)
0.75 tsp Salt
0.75 cup Warm Milk (Around 110°F / 43°C)
3 tbsp Curd (Plain yogurt, at room temperature)
4 tbsp Ghee (Melted and divided)
0.5 tsp Green Cardamom Powder
1 pinch Saffron Strands (A generous pinch, about 12-15 strands)
1 tbsp Poppy Seeds (For topping)
Instructions
1
Activate Yeast & Prepare Saffron Milk
In a small bowl, combine 3/4 cup of warm milk, 1 tbsp of sugar, and the active dry yeast. Stir gently and let it stand for 5-7 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
In another small bowl, add the saffron strands to 2 tbsp of warm milk. Let it soak to release its color and aroma. Set aside.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour), the remaining 1 tbsp of sugar, salt, and green cardamom powder.
Create a well in the center of the dry ingredients. Pour in the frothy yeast mixture, room temperature curd, and 2 tbsp of melted ghee.
Using a spatula or your hands, mix until a shaggy dough forms.
3
Knead and First Proof
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it is smooth, soft, and elastic. The dough should spring back when gently pressed.
Form the dough into a ball and place it in a bowl lightly greased with ghee or oil.
Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in volume.
Once risen, gently punch down the dough to release the trapped air. Divide it into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-7 inch oval or round shape, about 1/4-inch thick.
Place the shaped taftans on a baking sheet lined with parchment paper. Using your fingertips, press dimples all over the surface to prevent them from puffing up completely during baking.
Cover loosely with a cloth and let them rest for another 15 minutes.
5
Prepare for Baking
While the taftans are resting, preheat your oven to 400°F (200°C).
Gently brush the tops of the shaped dough with the saffron-infused milk you prepared earlier.
Sprinkle generously with poppy seeds.
6
Bake the Taftan
Place the baking sheet in the preheated oven on the middle rack.
Bake for 10-12 minutes, or until the taftans are puffed, golden brown on top, and cooked through.
Remove from the oven immediately.
7
Finish and Serve
As soon as the taftans come out of the oven, brush them generously with the remaining 2 tbsp of melted ghee.
Serve warm with rich, gravy-based dishes like Nihari, Qorma, or Paneer Makhani.
