शेतकऱ्यांचा आठवडी बाजार चुलीवरचे भाकर भाजी जेवण 🇮🇳🇮🇳
शेतकऱ्यांचा आठवडी बाजार चुलीवरचे भाकर भाजी जेवण 🍛✅🇮🇳🇮🇳 is a medium Indian recipe that serves 4. 620 calories per serving. Recipe by शेतकरी राजा 21 on YouTube.
Prep: 30 min | Cook: 1 hr 30 min | Total: 2 hrs 20 min
Cost: $30.50 total, $7.63 per serving
Ingredients
- 500 g Chicken Breast (cut into bite‑size pieces)
- 500 g Mutton (Goat Meat) (trimmed and cut into cubes)
- 500 g Goat Meat (cut into cubes, same as mutton)
- 1 cup Toor Dal (Pigeon Peas) (rinsed)
- 1 cup Soybeans (soaked overnight and drained)
- 2 large Onion (finely chopped)
- 3 medium Tomato (pureed or finely chopped)
- 2 tablespoons Ginger Garlic Paste (store‑bought or homemade)
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder (adjust to heat preference)
- 2 teaspoons Coriander Powder
- 1 teaspoon Garam Masala
- 4 tablespoons Vegetable Oil
- to taste Salt
- 4 cups Water (adjust for desired consistency)
Instructions
Prepare Ingredients
Rinse the toor dal and soybeans. Soak the soybeans overnight, then drain. Chop onions, puree tomatoes, and cut all meats into bite‑size pieces.
Time: PT15M
Sauté Aromatics
Heat vegetable oil in the large pot over medium heat. Add chopped onions and sauté until golden brown, about 5 minutes. Stir in ginger‑garlic paste and cook for another 2 minutes.
Time: PT7M
Temperature: Medium heat
Add Spices
Add turmeric, red chili powder, coriander powder, and garam masala. Stir continuously for 1 minute until fragrant.
Time: PT1M
Temperature: Medium heat
Brown the Meats
Add the chicken, mutton, and goat pieces to the pot. Cook, stirring occasionally, until the meat is browned on all sides, about 8 minutes.
Time: PT8M
Temperature: Medium‑high heat
Incorporate Tomatoes and Liquids
Stir in the pureed tomatoes and cook for 3 minutes to reduce raw flavor. Add 4 cups of water, then bring the mixture to a gentle boil.
Time: PT4M
Temperature: High heat
Simmer with Lentils and Soybeans
Add the rinsed toor dal and drained soybeans. Reduce heat to low, cover, and let simmer for 1 hour, stirring occasionally, until the meats are tender and the legumes are cooked through.
Time: PT60M
Temperature: Low heat
Season and Finish
Taste and adjust salt or extra chili powder as needed. Sprinkle a final pinch of garam masala, stir, and remove from heat.
Time: PT2M
Serve
Ladle the hot curry into serving bowls and enjoy with steamed rice or Indian flatbread.
Time: PT2M
Nutrition Facts
- Calories
- 620
- Protein
- 45 g
- Carbohydrates
- 35 g
- Fat
- 28 g
- Fiber
- 10 g
Dietary info: Gluten-Free, High-Protein
Allergens: Soy
Ingredient Substitutions
- Instead of Chicken Breast: Turkey breast
- Instead of Mutton (Goat Meat): Lamb
- Instead of Goat Meat: Lamb
- Instead of Toor Dal (Pigeon Peas): Masoor dal, Chana dal
- Instead of Soybeans: Kidney beans, Black beans
- Instead of Onion: Shallots
- Instead of Tomato: Canned crushed tomatoes
- Instead of Ginger Garlic Paste: Fresh ginger and garlic minced
- Instead of Red Chili Powder: Paprika
- Instead of Vegetable Oil: Canola oil, Ghee
Equipment Needed
- Large Heavy‑Bottomed Pot
- Sharp Chef’s Knife
- Cutting Board
- Wooden Spoon
- Ladle (optional)
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Soaking soybeans overnight to ensure they cook through.
- Browning the meat pieces to develop flavor.
- Simmering long enough for both meat and legumes to become tender.
Chef Tips from the Video
- Use a pressure cooker for the simmer step to cut total cooking time to about 30 minutes.
- Add a splash of coconut milk at the end for a richer mouthfeel (optional).
- Toast whole spices (cumin seeds, bay leaf) before adding onions for deeper flavor.
Troubleshooting
Meat is tough after cooking.
Simmer longer on low heat or use a pressure cooker for 20‑25 minutes to tenderize.
Lentils or soybeans are undercooked.
Add extra water and continue simmering until they are soft; pre‑soak soybeans longer next time.
Curry is too watery.
Uncover the pot and simmer for an additional 10‑15 minutes to reduce.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in portion‑size bags for up to 2 months.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- The curry tastes even better the next day as flavors meld.
- Cool completely before refrigerating or freezing; reheat gently on the stove.
Frequently Asked Questions
What is the cultural significance and history of mixed meat curries in Indian cuisine?
Mixed meat curries have long been a staple in Indian households, especially in rural regions where families would combine whatever meat was available to create a nourishing one‑pot meal. They reflect the resourceful cooking traditions of Indian agrarian communities.
What are the traditional regional variations of mixed meat curry in India?
In North India, mixed meat curries often feature a tomato‑onion base with garam masala, while in the South, coconut milk and curry leaves are common. Some regions add tamarind for tanginess or use mustard oil for a pungent flavor.
How is mixed meat curry traditionally served in Indian households?
It is traditionally served hot with steamed basmati rice, roti, or paratha, and accompanied by a side of fresh salad or pickles. The dish is often enjoyed family‑style, with everyone sharing from the same pot.
What occasions or celebrations is mixed meat curry associated with in Indian culture?
Mixed meat curry is popular during festivals like Diwali and harvest celebrations, as well as during large family gatherings where a protein‑rich, filling dish is desired.
What other Indian dishes pair well with mixed meat curry?
Pair it with plain basmati rice, jeera rice, butter naan, or a simple cucumber raita to balance the richness of the curry.
What are the authentic traditional ingredients for mixed meat curry versus acceptable substitutes?
Authentic ingredients include fresh chicken, mutton, goat meat, toor dal, soybeans, and Indian spices like turmeric, chili powder, and garam masala. Substitutes can be turkey for chicken, lamb for goat, or canned beans for soybeans if needed.
What are the most common mistakes to avoid when making mixed meat curry at home?
Common mistakes include overcrowding the pot when browning meat, not soaking soybeans long enough, and cooking at too high a heat which can cause the sauce to scorch. Follow the browning and simmer steps as described for best results.
Why does this mixed meat curry recipe use a long simmer instead of a pressure cooker?
A long simmer allows the flavors of the three meats and legumes to meld gradually, creating a deeper, more layered taste. A pressure cooker can be used for speed, but the traditional method yields a richer broth.
Can I make mixed meat curry ahead of time and how should I store it?
Yes, the curry improves after resting. Cool it completely, then refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. Reheat gently on the stove, adding a splash of water if needed.
What does the YouTube channel शेतकरी राजा 21 specialize in?
The YouTube channel शेतकरी राजा 21 focuses on rustic, farm‑to‑table Indian cooking, showcasing hearty, affordable dishes that celebrate rural flavors and traditional cooking techniques.
How does the YouTube channel शेतकरी राजा 21's approach to Indian cooking differ from other Indian cooking channels?
शेतकरी राजा 21 emphasizes simplicity, using locally sourced ingredients and minimal equipment, often cooking directly on a traditional stove. The channel highlights the cultural stories behind each dish, unlike many channels that focus on upscale or fusion recipes.
Last updated: September 6, 2026
