A rich and aromatic Sindhi mutton curry where tender meat is slow-cooked in a deep brown gravy. The star of the show is black cardamom, which lends a unique smoky flavor to this traditional dish. Perfect with hot rotis or rice.
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
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 Sindhi Mutton with Black Cardamom, Phulka and Lachha Pyaaz
Soul-satisfying Photey-mein-Teewan with light phulka - a perfectly spiced, homestyle comfort food!
This sindhi dish is perfect for lunch. With 718.22 calories and 47.32g of protein per serving, it's a nutritious choice for your meal plan.
fat
Cloves
1 inch Cinnamon Stick
1 pcs Bay Leaf
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to taste)
2 tsp Coriander Powder
0.5 tsp Garam Masala
1.5 tsp Salt (Adjust to taste)
2 cup Water (Hot)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, 1 tsp of salt, turmeric powder, and red chili powder.
Mix thoroughly to ensure each piece of 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
Caramelize the Onions
Heat vegetable oil in a pressure cooker or a heavy-bottomed pot over medium-low heat.
Add the thinly sliced onions and sauté, stirring frequently.
Cook patiently for 15-20 minutes until the onions turn a deep, uniform golden brown. This step is crucial for the authentic color and flavor of the gravy. Do not rush or burn them.
3
Sauté Spices and Sear Mutton
Add the whole spices to the browned onions: crushed black cardamoms, green cardamoms, cloves, cinnamon stick, and bay leaf.
Sauté for 45-60 seconds until the spices release their aroma.
Increase the heat to high, add the marinated mutton to the pot, and sear for 5-7 minutes, stirring continuously, until the mutton is browned on all sides. This locks in the juices.
4
Develop the Gravy Base
Reduce the heat to medium. Add the tomato puree and coriander powder.
Cook for 8-10 minutes, stirring occasionally. Continue cooking until the masala thickens and you see oil separating from the edges, indicating it's well-cooked.
5
Cook the Mutton Until Tender
Pour in 2 cups of hot water and add the remaining 0.5 tsp of salt. Stir well, scraping the bottom of the pot to release any flavorful bits.
Pressure Cooker Method: Secure the lid, bring to high pressure, then cook on medium heat for 5-6 whistles (about 20-25 minutes). Let the pressure release naturally.
Pot Method: If not using a pressure cooker, bring the curry to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the mutton is fork-tender. Add more hot water if needed to maintain gravy consistency.
6
Finish and Garnish
Once the pressure has released, open the cooker.
Stir in the ghee and garam masala powder for a rich finish.
Simmer uncovered for another 2-3 minutes to allow the flavors to meld.
Garnish with freshly chopped coriander leaves and serve hot.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal 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.
