
Loading...

Tender mutton pieces slow-cooked in a thick, aromatic masala of onions, tomatoes, and spices. This North Indian classic gets its deep flavor from the 'bhuna' technique, resulting in a rich, semi-dry curry that clings to the meat.
For 4 servings
Marinate the mutton
Sauté the aromatics
Cook the masala base
A rich and creamy North Indian curry featuring roasted fox nuts in a flavorful, aromatic gravy, expertly modified to be very low in sodium without sacrificing taste.
A light and savory chickpea flour pancake, thoughtfully adapted for a kidney-friendly diet. This recipe uses low-potassium vegetables and minimal salt, making it a delicious and safe breakfast or light meal.
A refreshing and crunchy North Indian salad, also known as Kachumber, made with crisp cucumber, zesty onions, and fresh mint. It's lightly spiced with chaat masala and tangy lemon juice, making it the perfect cooling side for any rich curry or biryani.
A fantastic low-carb alternative to traditional rice! Grated cauliflower is stir-fried with aromatic Indian spices, green peas, and carrots for a vibrant, healthy, and flavorful side dish that comes together in minutes.
Tender mutton pieces slow-cooked in a thick, aromatic masala of onions, tomatoes, and spices. This North Indian classic gets its deep flavor from the 'bhuna' technique, resulting in a rich, semi-dry curry that clings to the meat.
This north_indian recipe takes 90 minutes to prepare and yields 4 servings. At 572.94 calories per serving with 25.32g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Bhuna the mutton
Cook until tender
Finish the dish
Garnish with fresh coriander leaves and serve hot with naan, roti, or steamed rice.
Use a pressure cooker to cook the mutton. After the bhuna step, pressure cook for 15-20 minutes (4-5 whistles) instead of slow cooking in a pan.
Use boneless mutton pieces and increase the quantity to 750g for a higher protein content per serving.
Add 2-3 slit green chilies along with the onions and increase the red chili powder to 2 tsp for extra heat.
Omit the yogurt from the marinade. You can add 1 tablespoon of lemon juice instead to help tenderize the meat.