An intensely spicy and aromatic mutton curry from Nagpur, famous for its unique blend of dark, roasted spices. This fiery dish is a true feast for those who love bold flavors and a rich, oily gravy.
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
Crisp, tangy onion rings tossed in a zesty mix of Indian spices and lemon juice. This simple North Indian salad is the perfect, refreshing accompaniment to rich curries and grilled meats, ready in minutes.
This maharashtrian dish is perfect for lunch. With 770.65 calories and 48.120000000000005g of protein per serving, it's a nutritious choice for your meal plan.
fat
6 pcs Cloves
1 inch Cinnamon Stick
2 pcs Black Cardamom
4 pcs Green Cardamom
2 pcs Bay Leaf
1 pcs Star Anise
1 strand Mace (Also known as Javitri)
1 tbsp Dagad Phool (Also known as stone flower)
10 pcs Dry Red Chillies (Use a mix of spicy and mild varieties)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (For color, adjust to preference)
1.5 tsp Salt (Adjust to taste)
3 cup Water (hot, divided)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Dry Saoji Masala
Heat a heavy-bottomed pan over low heat. Add coriander seeds, cumin seeds, poppy seeds, peppercorns, cloves, cinnamon, both cardamoms, bay leaves, star anise, mace, and dagad phool.
Dry roast for 3-4 minutes until the spices become fragrant and slightly darker. Be careful not to burn them.
Add the dry red chillies and roast for another minute.
Transfer the roasted spices to a plate and let them cool completely.
Once cool, grind them into a fine powder in a spice grinder. This is your Saoji masala. Set aside.
2
Prepare the Wet Masala Paste
Thinly slice 1 onion. In the same pan, heat 1 tbsp of oil.
Add the sliced onion and fry on medium heat until it turns deep golden brown and crispy.
In the last minute of frying, add the desiccated coconut and toast until it's light brown and aromatic. Remove from heat.
In a grinder jar, combine the fried onion-coconut mixture with 1 tbsp of ginger-garlic paste. Grind to a smooth paste, adding a splash of water if needed. Set aside.
3
Pressure Cook the Mutton
In a pressure cooker, combine the mutton pieces, 0.5 tsp salt, and 0.25 tsp turmeric powder.
Add 1 cup of water and mix well.
Secure the lid and pressure cook on high heat for 1 whistle. Then, reduce the heat to low and cook for 15-20 minutes, or until the mutton is 80% tender.
Allow the pressure to release naturally. Strain the mutton and reserve the flavourful stock.
4
Build the Curry Base
Finely chop the remaining 2 onions.
Heat the remaining oil in a large, heavy-bottomed pot or kadai over medium heat.
Add the chopped onions and sauté for 8-10 minutes until they are soft and golden brown.
Add the remaining 1 tbsp of ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Stir in the wet masala paste (from Step 2) and cook for 5-7 minutes, stirring frequently, until the paste darkens and starts to release oil from the sides.
Add the chopped tomatoes and cook for 5-6 minutes until they turn soft and mushy, integrating into the masala.
5
Simmer and Finish the Curry
Reduce the heat to low. Add the prepared dry Saoji masala, remaining turmeric powder, Kashmiri red chilli powder, and the remaining salt.
Sauté the masalas for 2-3 minutes until they are fragrant. If the mixture becomes too dry, add a splash of the reserved mutton stock.
Add the cooked mutton pieces and mix well to coat them thoroughly with the masala. Sauté for 2 minutes.
Pour in the reserved mutton stock and 2 cups of hot water. Stir everything together.
Bring the curry to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the mutton is fully tender and the gravy has thickened.
A characteristic layer of oil, known as 'tari', will float on top. Do not stir it in.
Garnish with fresh coriander leaves and let the curry rest for 10 minutes before serving.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
1 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
1 tsp Chaat Masala
0.5 tsp Salt (Or use a mix of black salt and regular salt)
1 pc Green Chilli (Finely chopped, optional for extra heat)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Onions
Peel the red onions and slice them into thin, uniform rings, about 1/8-inch thick. A mandoline slicer works best for this.
Gently separate the slices into individual rings and place them in a large bowl.
2
Soak for Crispness
Add the ice cubes and cold water to the bowl, ensuring all onion rings are fully submerged.
Let the onions soak for 10-15 minutes. This crucial step makes them incredibly crisp and mellows their sharp, pungent flavor.
3
Drain and Dry Thoroughly
Drain the onions completely using a colander.
Spread the onion rings on a clean kitchen towel or paper towels and pat them completely dry. Removing all excess moisture is key to preventing a watery salad.
4
Season and Toss
Transfer the dry onion rings to a clean mixing bowl.
