Rajasthani Style Mutton Banjara Recipe
Introduction:
Rajasthani Mutton Banjara, often associated with the nomadic gypsies (Banjara) of Rajasthan, is a simple yet flavorful mutton curry. This recipe comes with the promise of a delicious meal, minus the complexity of marination or slow cooking. Ideal for those on a time crunch, it’s a quick, easy, and comforting dish that doesn’t compromise on taste. Perfect for a hearty dinner, Rajasthani Mutton Banjara will transport your taste buds to the heart of Rajasthan with minimal effort and simple ingredients.
Cuisine: Rajasthani
Course: Dinner
Diet: Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton | 750 grams |
| Mustard Oil | 2 tablespoons |
| Onion | 2, thinly sliced |
| Garlic | 10 cloves, finely chopped |
| Ginger | 2-inch piece, finely chopped |
| Kashmiri Red Chilli Powder | 2 tablespoons |
| Coriander Powder (Dhania) | 2 tablespoons |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Bay Leaf (Tej Patta) | 2 leaves |
| Cloves (Laung) | 4 whole |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Cardamom Pods/Seeds (Elaichi) | 4 pods/seeds |
| Whole Black Peppercorns | 4, crushed |
| Dry Red Chilli | 4 whole |
| Curd (Dahi/Yogurt) | ½ cup |
| Salt | To taste |
| Coriander Seeds (Dhania) | 1 teaspoon, roasted and crushed |
| Fresh Coriander Leaves (Dhania) | 6 sprigs, finely chopped |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Instructions:
-
Prepare Ingredients:
Start by preparing all the ingredients. Thinly slice the onions, finely chop the garlic and ginger, and crush the coriander seeds. Set everything aside. -
-
Heat Mustard Oil:
Heat mustard oil in a pressure cooker over medium heat. Once the oil is hot, add bay leaf, cloves, cinnamon stick, cardamom, and dry red chilies. Sauté these whole spices for about 1 minute until they release a fragrant aroma. -
Sauté Onions, Garlic, and Ginger:
Add the sliced onions to the cooker and sauté until they soften and turn slightly brown. Stir in the chopped garlic and ginger and cook for another 2 minutes, allowing the mixture to become aromatic. -
Add Mutton and Curd:
Next, add the mutton pieces to the cooker and sauté them for 3 to 4 minutes over high heat. This step helps the mutton to sear, locking in its flavors. Add the curd (yogurt) to the mutton, mix well, and cook for another minute. -
Spice It Up:
Stir in the coriander powder, red chili powder, turmeric powder, and salt. Mix everything thoroughly to coat the mutton in the spices. You can adjust the spice levels as per your preference. -
Add Water and Pressure Cook:
Depending on the consistency of the gravy you desire, add ½ to 1 cup of water. Stir again, then cover the pressure cooker with the lid and cook for 3 whistles. After 3 whistles, lower the heat and let it simmer for an additional 10 minutes. -
Release Pressure and Finish:
Once the pressure has naturally released, open the lid and give the curry a good stir. Add the roasted and crushed coriander seeds, and finish with freshly chopped coriander leaves for a burst of color and freshness. -
Serve:
Serve your Rajasthani Mutton Banjara hot with a side of Jeera Rice, Whole Wheat Onion Stuffed Kulcha, and a refreshing bowl of Mooli Raita to complete this delicious meal.
Serving Suggestions:
Rajasthani Mutton Banjara pairs wonderfully with Jeera Rice, Whole Wheat Onion Stuffed Kulcha, or even Tandoori Roti. Add a cooling Mooli Raita or a crisp green salad to balance the richness of the curry. This simple yet flavorful mutton dish is perfect for weekend dinners or special occasions when you need something quick and easy without compromising on taste.
Nutritional Information (Per Serving):
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 450 kcal |
| Protein | 40 grams |
| Carbohydrates | 5 grams |
| Fats | 30 grams |
| Fiber | 1 gram |
| Sodium | 250 mg |
| Cholesterol | 100 mg |
Tips:
- For a richer taste, you can add a tablespoon of ghee at the end of the cooking process.
- Adjust the level of Kashmiri red chili powder based on your spice preference.
- If you prefer a thicker gravy, cook for a few extra minutes without the lid, allowing the curry to reduce and thicken.
Enjoy the simple yet rich flavors of this Rajasthani Mutton Banjara recipe, and let it bring the essence of Rajasthan to your dinner table!
