Tender, fall-off-the-bone mutton cooked in a rich, aromatic gravy of caramelized onions, tomatoes, and classic Punjabi spices. A hearty and satisfying main course, perfect with fresh rotis or steamed rice.
Prep25 min
Cook75 min
Servings4
Serving size: 1 serving
482cal
55gprotein
18gcarbs
21g
Ingredients
750 g Mutton (Bone-in, cut into 2-inch pieces)
4 tbsp Ghee
400 g Onion (About 3 medium, finely sliced)
2 tbsp Ginger Garlic Paste (Freshly made is best)
300 g Tomato (About 3 medium, pureed)
120 g Curd (About 1/2 cup, full-fat and well-whisked)
A savory, spiced flatbread from Punjab made with a mix of chickpea and whole wheat flour. Finely chopped onions and fragrant spices like ajwain and kasuri methi give it a unique, rustic flavor. Perfect with dal or yogurt.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Punjabi Mutton Curry, Missi Roti and Kachumber Salad
Perfectly spiced Punjabi Mutton Curry with fiber-rich Missi Roti and fresh salad. A hearty, energy-giving meal!
This punjabi dish is perfect for lunch. With 774.83 calories and 66.51g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 pcs Black Cardamom (Slightly crushed)
4 pcs Clove
0.5 tsp Black Peppercorn
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala (Add at the end for aroma)
1.5 tsp Salt (Or to taste)
500 ml Hot Water (About 2 cups)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Sear the Mutton
Heat 2 tbsp of ghee in a heavy-bottomed pressure cooker over medium-high heat.
Pat the mutton pieces dry and add them to the cooker in a single layer. Do not overcrowd; work in batches if needed.
Sear the mutton for 7-8 minutes, turning occasionally, until all sides are deeply browned. This step is crucial for developing flavor.
Remove the seared mutton and set aside on a plate.
2
Prepare the Masala Base (Bhuno)
In the same cooker, add the remaining 2 tbsp of ghee. Reduce heat to medium.
Add the whole spices: bay leaves, cinnamon stick, green and black cardamoms, cloves, and black peppercorns. Sauté for 30-45 seconds until they release their aroma.
Add the sliced onions and a pinch of salt. Cook for 12-15 minutes, stirring frequently, until the onions are deeply caramelized and golden brown. This slow browning (bhuno) is the soul of the curry.
Add the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
3
Cook the Gravy
Add the tomato puree along with the powdered spices: turmeric, Kashmiri red chili, coriander, and cumin powder, plus the remaining salt.
Stir well and cook the masala for 8-10 minutes, stirring occasionally, until it thickens and you see oil separating from the edges.
Reduce the heat to the lowest setting. Add the whisked curd, one tablespoon at a time, stirring continuously and vigorously to prevent it from splitting. Once all the curd is incorporated, cook for another 2-3 minutes.
4
Pressure Cook the Mutton
Return the seared mutton pieces to the cooker. Stir for 2-3 minutes to coat the mutton well with the masala.
Pour in 500 ml of hot water and stir to combine. Scrape the bottom of the cooker to release any flavorful bits.
Secure the lid of the pressure cooker. Bring it to high pressure (the first whistle).
Once pressure is reached, reduce the heat to medium-low and cook for 25-30 minutes.
Turn off the heat and allow the pressure to release naturally. This can take 15-20 minutes.
5
Finish and Serve
Once the pressure has fully released, carefully open the lid.
Check the mutton for tenderness; it should be easily pierced with a fork. If it's still tough, pressure cook for another 5-10 minutes.
Stir in the garam masala and chopped coriander leaves.
Let the curry rest, covered, for at least 10 minutes to allow the flavors to meld.
Serve hot with naan, roti, or steamed basmati rice.
246cal
10gprotein
42gcarbs
6gfat
Ingredients
1 cup Besan
1 cup Atta (plus more for dusting)
1 medium Onion (finely chopped)
2 pcs Green Chili (finely chopped)
1 inch Ginger (finely grated)
3 tbsp Coriander Leaves (chopped)
1 tsp Ajwain (carom seeds)
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (adjust to taste)
1 tbsp Kasuri Methi (crushed between palms)
1 tsp Salt (or to taste)
1 tbsp Ghee (for the dough)
0.75 cup Water (warm, for kneading)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the besan, atta, salt, turmeric powder, red chili powder, ajwain, and crushed kasuri methi. Whisk to combine the dry ingredients.
Add the finely chopped onion, green chilies, grated ginger, and coriander leaves. Mix well to distribute them evenly throughout the flour.
Add 1 tbsp of ghee. Using your fingertips, rub the ghee into the flour mixture until it resembles coarse breadcrumbs. This step, known as 'moyan', helps make the rotis crisp.
Gradually add warm water, a little at a time, and knead to form a firm and smooth dough. The dough should be stiffer than chapati dough, as the onions will release moisture upon resting.
Cover the dough with a damp cloth and let it rest for at least 20 minutes. This allows the flours to hydrate and the flavors to meld.
2
Shape the Rotis
After resting, knead the dough for another minute until smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dredge it in dry atta (whole wheat flour).
Place it on a rolling board and roll it out into a circle of about 5-6 inches in diameter. It should be slightly thicker than a regular chapati.
Heat a tawa (griddle) over medium heat. The tawa should be hot but not smoking.
Place the rolled roti on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles forming on the surface.
Flip the roti. Cook the other side for about 1-1.5 minutes until golden-brown spots appear.
Flip it again. Using a clean kitchen towel or a flat spatula, gently press down on the edges of the roti to encourage it to puff up.
Spread about ½ tsp of ghee over the top surface, flip, and spread another ½ tsp on the other side. Cook for another 30 seconds until both sides are crisp and golden brown.
Remove from the tawa and place in a casserole or a cloth-lined container to keep warm. Repeat for the remaining dough balls.
4
Serve
Serve the hot Missi Rotis immediately, topped with a dollop of white butter (makhan) or more ghee. They pair wonderfully with dal makhani, plain yogurt, or a spicy Indian pickle.
