GARLIC NAAN and LAAL MAAS

Fiery Laal Maas meets buttery garlic naan—this duo doesn’t just satisfy, it seduces.  Dive into the royal Rajasthani heat of Laal Maas paire...

Fiery Laal Maas meets buttery garlic naan—this duo doesn’t just satisfy, it seduces. Dive into the royal Rajasthani heat of Laal Maas paired with soft, garlicky naan. It’s rich, spicy, and utterly irresistible—perfect for those who like their meals bold and unforgettable.

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Garlic Naan

From the royal kitchens of the Mughals to modern-day desi diners, Garlic Naan has stood the test of time—crispy at the edges, soft at heart, and laced with the bold bite of garlic. Originally paired with rich gravies in opulent feasts, this leavened flatbread was born to soak up spice and luxury. Today, it brings that same timeless charm to your skillet, blending smoky notes, buttery gloss, and garlic’s golden punch into every bite.

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Ingredients-:

1.      Flour – 4 cup

2.      Baking Soda-1/2 teaspoon

3.      Baking Powder-: 2 Teaspoon

4.      Oil-4 tablespoon

5.      Curd- 1 cup

6.      Garlic – chopped 4 tablespoon

7.      Coriander Leaves Chopped-2 Tablespoon

8.      Parsley Chopped ( If you wish to add)- 2 tablespoon

9.      Salt- 2 teaspoon

10.   Butter- 100 gram melted

11.   Icing Sugar- 1 Teaspoon

12.   Red Chili Powder- ½ teaspoon

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Procedure-:

1.      Take a deep breath bowl add flour , baking soda, baking powder, salt, icing sugar and mix well.

2.      Now add curd start kneading

3.      Add the oil and 1 and ½ teaspoon of chopped garlic, 1 teaspoon coriander leaves chopped and 1 teaspoon parsley chopped, red chili powder.

4.      Again start kneading and add water as required.

5.      Knead at least for 8 to 10 minutes.

6.      Rest the dough for 2 hours.

7.      Meanwhile melt 3 tablespoons of butter, add minced garlic and chopped cilantro to it. Keep the garlic butter ready to brush on the naan

8.      Now start making medium size balls for the dough.

9.      Heat up an iron skillet on medium-high heat. I recommend using an iron skillet to make these naan.

10.   Take a dough ball and roll it into an oval shape, around 8 to 10 inches long and 5 inches wide. Apply little oil on top of the dough before you try to roll it. Do not try to roll the dough like you would roll a roti/paratha. Simply stretch it length wise and then width wise. Dip your finger in water and spread it one side of it.

11.   Transfer the rolled naan onto the hot skillet. Let it cook for couple of minutes until you see bubbles on top. Brush the naan at this point with the prepared garlic butter.

12.   You can also skip the step of applying butter at this point and apply it directly once the naan is cooked. Cook the garlic naan for 15-20 seconds (directly on gas) until nicely golden brown from both the sides.

From scooping up creamy dals to taming the heat of Laal Maas, Garlic Naan completes the Indian table with ease and elegance. Garlicky, golden, and brushed with tradition—it transforms any meal into a rich, soulful experience. Once made fresh, the store-bought versions simply fade away.

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LAAL MAAS-:

Blazing with red chilies and royal in its roots, Laal Maas is not just a curry—it’s Rajasthan on a plate. Born in the hunting lodges of Rajput warriors, this mutton dish was once a fiery celebration of valor, slow-cooked in ghee, garlic, and mathania mirch to mask the gamey aroma of wild meat. Today, it stands as a fearless icon of Rajasthani cuisine—intense, unapologetic, and unforgettable.

Ingredients-:

1.      Mutton with bone -800 gram

2.      Kasmiri Chili Powder- 4 Tablespoon

3.      Turmeric Powder-1 teaspoon

4.      Ginger Garlic Paste- 2 tablespoon

5.      Salt to Taste

6.      Ghee- 4 tablespoon

7.      Green Cardamoms- 3/ 4

8.      Black Cardamoms – 2

9.      Cinnamon Stick-1 inch

10.   Cloves-5/6

11.   Onion -3 medium chopped

12.   Oil-1/2 cup

13.   Cumin Powder- 1 Teaspoon

14.   Coriander Powder- 1 Teaspoon

15.   Red Chili Powder- 1 teaspoon

16.   Garam Masala Powder- 1 Tablespoon

17.   Yogurt- ½ cup

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Process-:

1.      Mix together mutton pieces, ginger garlic paste- 1 table spoon, red chili powder 1 teaspoon, Kashimiri chili powder 2 tablespoon, yogurt, and salt

2.      Mix well and set aside for 2 hours.

3.      Heat the  pressure cooker ,add ghee, cinnamon stick, clove, cardamoms and pinch of sugar stir well.

4.      Now add chopped onions and remaining ginger garlic paste and other spices except garam masala.

5.      Sauté  for 5 minutes till onion golden brown.

6.      Now add meat pieces along with marinate mix and cook for 7/8 minutes.

7.      Add water as required, cook for 3 to 4  minutes ,add salt mix and cover and pressure cook till 7/8 whistles.

8.      Place the cooked mutton mixture back on heat add Garam Masala Powder and mix and cook for 2/3 minutes.

9.        Heat a piece of coal directly on gas

10.   Place hot coal in steal bowl and place bowl in the center of cooked mutton mixture, drizzle remaining ghee on top of hot coal. Cover the pressure cooker for 5/7 minutes , remove the steal bowl

11.   Serve hot garnished with coriander leaves.

Served with bajra roti, plain rice, or a bold Garlic Naan, Laal Maas doesn’t just satisfy hunger—it commands respect. Every spoonful carries the heat of desert winds and the pride of royal kitchens. It's not a dish for the faint-hearted, but for those who crave depth, drama, and a lasting impression on the soul and palate.

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