Makki Bathua Ka Pannia & Maas Ki Kadhi - By Chef Kaushal Gautam

Ingredients:

For Makki Bathua ka Pannia:

- Makki Atta: 500 gm

- Chopped Bathua Leaves: 200 gm

- Ajwain: 3 gm

- Jeera: 3 gm

- Red Chilli Powder: ½ tbsp

- Turmeric Powder: ½ tbsp

- Chopped Onion (Medium Sized): 1 no.

- Chopped Green Chilli: 2 No.

- Salt: To taste

- Warm Water: 300 ml

- Mustard Oil: 1 tbsp

For Maas ki Kadhi:

- Mutton (cut): ½ kg

- Whole spices: 10 gm

- Whole red chilli: 2 No.

- Mustard: 1/4 tbsp

- Fenugreek Seeds: 1/4 tbsp

- Curry leaves: 3-4 No.

- Chopped Onion (Medium Sized): 1 no.

- Chopped green chilli: 2 No.

- Butter milk: 1 litre

- Besan: 25 gm

- Red chilli powder: ½ tbsp

- Turmeric powder: 1/4 tbsp

- Salt: To taste

- Chopped Green Coriander: 20 gm

- Ghee: 50 gm

Method:

For Makki Bathua ka Pannia:

1. Mix all the above ingredients for pannia in a bowl and make dough.

2. Divide the dough into equal parts and shape them into balls, then flatten them slightly.

3. Heat a steamer with water. Arrange the pannia on the steamer and steam for 20-25 minutes.

For Maas ki Kadhi:

1. In a bowl, mix butter milk, besan, red chilli powder, turmeric powder, salt, and whisk until smooth.

2. In a handi, heat ghee, add whole spices, whole red chilli, mustard seeds, curry leaves, chopped garlic, chopped onions, chopped ginger, chopped green chilli, and sauté for 2 minutes.

3. Add mutton and sauté until oil comes on top.

4. Pour the Kadhi batter into the mutton.

5. Cook for 40 minutes.

6. Finish by adding chopped green coriander and serve with Makki Bathua ka pannia.