Name: Ulte Tawa Paratha
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4 servings
Cuisine: awadhi
Ingredients: 2 cup Maida; 0.75 cup Warm Milk (Approx. 180ml); 2 tbsp Ghee (For the dough); 1 tsp Sugar; 0.75 tsp Salt (For the dough); 0.25 cup Water (For salt water wash)

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Mutton Rezala Recipe - North Indian Dinner | CraftMyMeals

Instructions

1
Marinate the Mutton
- In a large mixing bowl, combine the mutton pieces, whisked curd, ginger paste, garlic paste, and 1 teaspoon of salt.
- Mix thoroughly to ensure each piece of mutton is well-coated.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for the most tender and flavorful result.
2
Prepare the Pastes
- Roughly chop the onion and boil it in water for 10-12 minutes until soft and translucent. Drain completely and let it cool, then blend into a smooth paste without adding extra water.
- Drain the soaked cashew nuts and poppy seeds. Transfer them to a blender with the green chilies. Blend into a very fine, smooth paste, adding a tablespoon or two of water only if necessary to facilitate blending.
3
Sauté Aromatics and Mutton
- Heat ghee and vegetable oil together in a heavy-bottomed pan or pressure cooker over medium heat.
- Add the whole spices: bay leaves, cinnamon stick, green cardamoms, cloves, black peppercorns, and dry red chilies. Sauté for 30-40 seconds until they release their aroma.
- Carefully add the marinated mutton to the pan, shaking off excess marinade. Sear the mutton on high heat for 5-7 minutes, stirring occasionally, until it's lightly browned on all sides.
- Add the boiled onion paste and cook for 5 minutes, stirring continuously until the raw smell dissipates.
- Reduce the heat to low, then stir in the cashew-poppy seed paste. Cook for another 2-3 minutes, stirring constantly to prevent it from sticking or burning, until you see oil separating at the edges.
4
Cook the Rezala
- Stir in the black pepper powder, sugar, and the remaining 1 teaspoon of salt. Mix well to combine.
- Pour in 1.5 cups of warm water and bring the gravy to a gentle simmer.
- For pressure cooking: Secure the lid and cook on medium heat for 5-6 whistles. Then, reduce the heat to low and cook for another 15 minutes. Let the pressure release naturally.
- For pan cooking: Cover the pan with a tight-fitting lid, reduce the heat to its lowest setting, and simmer for 60-75 minutes, or until the mutton is fall-off-the-bone tender. Stir every 15-20 minutes to prevent the gravy from catching at the bottom.
5
Finishing Touches
- Once the mutton is cooked, gently stir in the garam masala powder, kewra water, and rose water.
- Let the curry simmer on low heat for 2 more minutes to allow the final aromas to meld into the gravy.
- Turn off the heat and let the Mutton Rezala rest for at least 10 minutes before serving. This allows the flavors to deepen.
- Serve hot with naan, rumali roti, or a simple pulao.

Ingredients

2 cup Maida
0.75 cup Warm Milk (Approx. 180ml)
2 tbsp Ghee (For the dough)
1 tsp Sugar
0.75 tsp Salt (For the dough)
0.25 cup Water (For salt water wash)

Instructions

1
Prepare the Dough (10 minutes + 30 minutes resting)
- In a large mixing bowl, combine 2 cups of maida, 0.75 tsp salt, and sugar.
- Add 2 tbsp of ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This process is called 'moyan'.
- Gradually add the warm milk and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be softer than regular chapati dough.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten to relax, making the parathas softer.
2
Prepare the Tawa and Salt Water (5 minutes)
- Place a heavy-bottomed kadhai or a convex tawa upside down on your stove over medium-high heat. Let it get very hot; you should see faint smoke rising from it.
- While the tawa heats, mix 0.5 tsp of salt in 0.25 cup of water in a small bowl. Stir until the salt dissolves completely. This salt water will act as an adhesive.
3
Roll the Parathas (5 minutes)
- After the dough has rested, knead it again for one minute.
- Divide the dough into 8 equal-sized balls.
- Take one ball, dust it lightly with dry maida, and roll it into a thin circle, about 6-7 inches in diameter. Keep the rolled parathas covered to prevent them from drying out.
4
Cook the Paratha (2-3 minutes per paratha)
- Take one rolled paratha. Dip your fingers in the salt water and apply a thin, even layer over one entire surface.
- Carefully lift the paratha and place the water-coated side down onto the hot inverted tawa. Gently press the edges to ensure it sticks well.
- Cook for about 1-2 minutes. You will see bubbles forming on the surface as it cooks.
- Using a kitchen towel or oven mitts, carefully lift the tawa by its handle, flip it over, and hold it directly over the open flame, about 4-5 inches away.
- Cook the top side by moving the tawa in a circular motion to ensure even cooking. This should take 30-60 seconds, until golden-brown spots appear all over.
- Flip the tawa back to its original position on the stove.
5
Finish and Serve
- Using a pair of tongs, carefully peel the cooked paratha off the tawa. It should come off easily.
- Place the hot paratha on a plate and generously brush it with melted ghee.
- Repeat the process for the remaining dough balls. Stack the cooked parathas in a casserole or wrap them in a cloth to keep them soft and warm.
- Serve immediately with your favorite rich curry or kebabs.

Mutton Rezala with Ulte Tawa Paratha

Nutrition per Serving

Recipes in this Meal

1. Mutton Rezala

Ingredients

2. Ulte Tawa Paratha

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About Mutton Rezala with Ulte Tawa Paratha

Instructions

Ingredients

Instructions