Khurdi

 

About the Recipe

Khurdi is that one dish my Mummy turned to when the mood for heavy cooking was low, yet comfort was curated. Mildly spiced, soupy, and full of aroma, it’s made from bones or mundi-paya simmered with wheat flour for a creamy texture. Pair it with garlic bread, naan, pav, or even khichdi with a squeeze of lemon - pure bliss in a bowl.

Yields: 6-8 servings | Total time: 2 hrs 30 mins | Cooking time: 2 hrs

---

Ingredients

• 250–300 gms Mutton with Bones

• 60–70 gms Whole Wheat Flour

• 2 tbsp Ghee (Clarified Butter)

• 1 tsp Fennel Seed Powder

• ½ tsp Black Peppercorns

• 4–6 Cloves

• 3–4 Bay Leaves

• 2–3 Green Chillies, slit (adjust to taste)

• 1 tbsp Ginger-Garlic Paste

• Water as required

• 1 cup Full-Fat Milk or Creamy Milk

• 1 tbsp Oil

• ½ tsp Cumin Seeds

• 1 Large Onion, finely chopped

• Salt, to taste

• 1 small handful Fresh Mint Leaves, chopped

• Lemon Wedges, to serve

---

Method

1. Heat ghee and oil in a deep pan over medium flame.

2. Add fennel seed powder, cumin seeds, black peppercorns, cloves, bay leaves, and slit green chillies. Let them sizzle until aromatic.

3. Add chopped onions and sauté until they soften slightly.

4. Add the ginger-garlic paste and cook until the raw smell dissipates and the masala becomes fragrant.

5. Add mutton pieces and salt. Sauté until the meat changes colour and begins to brown lightly.

6. Sprinkle wheat flour evenly over the meat and mix well so it coats completely.

7. Gradually add a little water, stirring continuously to bring a smooth, creamy texture. Cook until the flour loses its raw flavour.

8. Now slowly pour in 2 to 2½ litres of water while stirring to form a light, soupy consistency.

9. Bring it to a boil, then lower the flame and simmer for 1½ to 2 hours, uncovered or half covered.

10. Once you see a thin layer of oil floating on top, gently stir from the bottom to mix everything evenly.

11. Add milk, stir gently, and give it one final boil.

12. Add chopped mint leaves and adjust salt if needed.

Serve hot with garlic bread, naan, khichdi, or crusty pav. Squeeze a little lemon just before serving for a perfect finish.

---

Chef’s Note

The secret to a great Khurdi lies in slow cooking. The longer it simmers, the deeper the flavour becomes. For a richer taste, use a mix of bones and small meat chunks.