Kala Masalyachi Mutton Bhaaji ani Bajrichi Bhakri (Mutton in Kala Masala Gravy)

Dish: Kala Masalyachi Mutton  Bhaaji ani Bajrichi Bhakri (Mutton in Kala Masala Gravy)Dish components: Mutton Bhaaji

Description:  Mutton in homemade Kala Masala gravy, served with Bajra roti and rice | A punch of spice with juicy mutton pieces and delicious bread. This dish would earn some sighing and some panting too. Raw onion on the side works beautifully.

Level of Difficulty: Medium

Preparation time (excluding prior preparation): 120 min

Serving: 2-3


1/2 kg mutton (thigh and ribs)- cut, 1 tomato (chopped), 2 onions (sliced), 1 cup dry coconut sliced, 1/2 cup garlic cloves, 1 inch ginger, 1/2 cup Curd, Vegetable oil, Salt.


2 tsp Kala Masala, 1 tsp coriander seeds, 2 tsp red chili powder, 2 inches cinnamon, 4-5 cardamom pods, 1/4 tsp asaphoetida, 1/2 tsp turmeric powder


  1. Boil mutton pieces with asaphoetida, turmeric and salt in 2 cups of water until cooked and keep aside. Do not throw away the excess water
  2. Roast the sliced onion on pan until golden brown. Add a few drops of oil and salt to speeden the process
  3. Roast coriander seeds and dry coconut uniformly until crisp
  4. Grind the Kala masala, red chili powder, roasted onions, coriander seeds and dry coconut along with cinnamon, cardamom, tomato, ginger and garlic to form a thick paste
  5. Add 1/2 cup curd and mix well
  6. Add mutton pieces to the paste and let it steam for 5 minutes
  7. Add the leftover water from the boiled mutton. If additional water is required, add hot water only. Let it cook for 5 more minutes on low flame
  8. Add salt to taste and garnish with fresh coriander



You can also roast whole onion directly on flame if you prefer


Dish Components:  Bajra Bhakri

Level of Difficulty: Medium

Preparation time (excluding prior preparation):  30 min

Serving: 2 portions


1 cup Bajra flour, Salt


  1. Make dough by adding 1/2 cup water
  2. Take a small amount of dough and flaten it by hand
  3. Sprinkle dry flour on a surface so as not to stick. Then put the flattened dough on the plate and flatten it further by hand uniformly by rotating it. Sprinkle more flour on plate if still sticky. Now the lower side is floury due to the dry flour stuck to it
  4. Put the flattened dough on a hot tawa with the floury side up
  5. Sprinkle water on the floury side and spread the water till the edge of the dough so that the entire surface is wet
  6. Once the lower side is baked, flip the dough using a spatula. Rotate it a few times until the base is crispy
  7. Now roast the dough on direct high flame until it rises. Make sure the edges are roasted too
  8. Once done, cool the bhakri by keeping it in a vertical position. Do not store hot, else it becomes soggy
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