A fiery and aromatic mutton curry from Nagpur, famous for its unique blend of dark roasted spices. This dish is intensely flavorful, with a rich, dark gravy that's not for the faint of heart.
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.
About Saoji Mutton Curry, Chapati and Lachha Pyaaz
Perfectly spiced, aromatic Saoji Mutton with soft chapatis – a protein-packed, soul-satisfying dinner.
This maharashtrian dish is perfect for dinner. With 843.79 calories and 63.79g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 pcs Green Cardamom
2 pcs Black Cardamom
1 pcs Cinnamon Stick (2-inch piece)
1 pcs Star Anise
2 pcs Bay Leaf
1 tbsp Stone Flower (also known as Dagad Phool)
1 tbsp Poppy Seeds
3 pcs Onion (medium, thinly sliced)
0.33 cup Vegetable Oil
1.5 tsp Hot Red Chili Powder (e.g., Sankeshwari or Guntur, adjust to taste)
3 cup Water (hot)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces, ginger-garlic paste, 0.5 tsp of the turmeric powder, 1 tsp of the salt, and the whisked yogurt.
Mix thoroughly to ensure the mutton is evenly coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 2 hours in the refrigerator for deeper flavor.
2
Prepare the Saoji Masala
Heat a heavy-bottomed pan over low-medium heat. Add the coriander seeds, cumin seeds, black peppercorns, cloves, green and black cardamoms, cinnamon stick, star anise, bay leaf, and stone flower.
Dry roast for 2-3 minutes, stirring frequently, until the spices become fragrant.
Add the poppy seeds and grated dry coconut. Continue to roast, stirring constantly, for another 3-4 minutes until the coconut turns a deep golden brown. Be careful not to burn it.
Remove the mixture from the heat and transfer it to a plate to cool down completely.
3
Grind the Masala
Once cooled, transfer the roasted spices to a spice grinder or a small blender jar.
Grind the mixture into a fine, aromatic powder. This is your fresh Saoji masala.
4
Sauté Onions and Mutton
Place a pressure cooker over medium-high heat and add the oil. Once the oil is hot, add the thinly sliced onions.
Fry the onions for 12-15 minutes, stirring frequently, until they turn a deep, dark brown. This step is crucial for the authentic color and flavor of the curry.
Add the marinated mutton to the cooker. Sauté on high heat for 5-7 minutes, stirring continuously, until the mutton is well-seared and browned on all sides.
5
Pressure Cook the Curry
Reduce the heat to medium. Add the ground Saoji masala, hot red chili powder, and the remaining 0.5 tsp of turmeric powder. Sauté for 2-3 minutes until the spices are fragrant and you see oil separating from the masala.
Pour in 3 cups of hot water and add the remaining 1 tsp of salt. Stir everything together well.
Secure the lid of the pressure cooker. Cook on high heat until the first whistle, then reduce the heat to medium-low and cook for 25-30 minutes (approximately 6-8 whistles).
Turn off the heat and allow the pressure to release naturally, which will take about 15-20 minutes.
6
Finish and Serve
Once the pressure has fully released, carefully open the lid. The curry should be dark and rich, with a layer of oil (known as 'tarri') on top.
Check if the mutton is tender. If it's still tough, pressure cook for another 5-10 minutes (1-2 whistles).
Garnish generously with freshly chopped coriander leaves.
Serve the Saoji Mutton Curry hot with jowar bhakri, chapati, or steamed rice.
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.
