Is Mageiro free to use?

Yes! Mageiro offers a free plan with access to hundreds of recipes, basic meal planning, and a smart shopping list. Upgrade to Premium anytime for the full experience.

Can I customize recipes for dietary restrictions?

Absolutely. Set preferences like vegan, gluten-free, keto, and more during onboarding. Mageiro filters recipes to match your dietary needs.

How does the grocery list feature work?

When you add recipes to your meal plan, Mageiro compiles all ingredients into one organized list. Check off items as you shop — no more forgotten ingredients.

Is Mageiro available on both iOS and Android?

Yes! Available on both Apple App Store and Google Play. Your account syncs across all devices seamlessly.

Main Course

Naadan Mutton Masala

A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for festivals and grandchildren make excuses to visit for.

Ingredientsfor 4 servings

1 kg Mutton
4 nos Onions — chopped
2 tsp Ginger — grated
2 tsp Garlic — grated
10 nos Green chillies — slit
2 nos Tomatoes — chopped
3 nos Potatoes diced & boiled
10 nos Shallots/Small onions (Kunjulli)
1 tbsp Whole garam masala Cinnnamon, Cloves, Cardamom, Fennel seeds, Bay leaf, Pepper
2 tbsp Chilly powder
1 tsp Turmeric powder
3 tbsp Coriander powder
3 tbsp Instant coconut milk powder
3 nos Mint leaves
Curry leaves, to taste
2 Springs Coriander leaves — chopped
5 tbsp Coconut oil
1000 ml Water
Salt, to taste

Preparation

Step 1
For preparing naadan mutton masala, crush 1 tbsp of whole garam masala with ginger, garlic, curry leaves, mint leaves, 1 tsp chilly powder, 1/2 tsp turmeric powder, 2 tsp coriander powder, shallots and 1 tbsp coconut oil. Crush it finely and make it into 2 portions. Set aside.
Step 2
In a pressure cooker put 2 chopped onions and add the mutton pieces.
Step 3
To it add salt and add one portion of the crushed mixture, 10 curry leaves, 5 green chillies and one table spoon of oil. Mix all these ingredients for a few minutes.
Step 4
Add water to it and pressure cook the mutton on low heat for approx 4 to 6 whistles. Strain it and keep the stock.
Step 5
In another pan, heat oil and add the remaining portion of the crushed mixture. cook it, stirring well.
Step 6
Add a stem of curry leaves, remaining onions, ginger, garlic, green chillies and salt. cook it, stirring till the onion goes golden brown.
Step 7
Then 2 tbsp of coriander powder, chilly powder and remaining turmeric powder. Stir everything together thoroughly.
Step 8
To this add the cooked mutton pieces and mix it well.
Step 9
Toss in the diced and boiled potatoes. Let it cook on low heat with a lid covering the pan and sir it in intervals.
Step 10
In the mean time, add the instant coconut mix to the stock in the pressure cooker and Stir everything together thoroughly. Note: clumping of this mix is common so constant stirring is warranted.
Step 11
Next, add this mix to the mutton and stir it once well. Do not over cook once the coconut mix - stock has been added. take it off the heat once it starts bubbling.
Step 12
Garnish with coriander leaves.
Step 13
Naadan mutton masala is ready. Serve hot with rice, appam, chappati, porotta.

Tip

If the gravy reduces too fast before the meat is tender, add hot water in small amounts. Cold water toughens the meat.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

Ari Pappadam - Vishu Special

A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for ...

30 min|6 servings|4

Main Course

Avial - Traditional Recipe

A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste ...

45 min|2 servings|4

Snacks

Aval Nanachathu

A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...

20 min|2 servings|4

Payasam

Aval Payasam | Poha Kheer

This mixed, also known as Poha Kheer, is a cherished dessert in Indian households.

40 min|10 servings|5

Ingredientsfor 4 servings

1 kg Mutton

4 nos Onions — chopped

2 tsp Ginger — grated

2 tsp Garlic — grated

10 nos Green chillies — slit

2 nos Tomatoes — chopped

3 nos Potatoes diced & boiled

10 nos Shallots/Small onions (Kunjulli)

1 tbsp Whole garam masala Cinnnamon, Cloves, Cardamom, Fennel seeds, Bay leaf, Pepper

2 tbsp Chilly powder

1 tsp Turmeric powder

3 tbsp Coriander powder

3 tbsp Instant coconut milk powder

3 nos Mint leaves

Curry leaves, to taste

2 Springs Coriander leaves — chopped

5 tbsp Coconut oil

1000 ml Water

Salt, to taste

Preparation

Step 1

For preparing naadan mutton masala, crush 1 tbsp of whole garam masala with ginger, garlic, curry leaves, mint leaves, 1 tsp chilly powder, 1/2 tsp turmeric powder, 2 tsp coriander powder, shallots and 1 tbsp coconut oil. Crush it finely and make it into 2 portions. Set aside.

Step 2

In a pressure cooker put 2 chopped onions and add the mutton pieces.

Step 3

To it add salt and add one portion of the crushed mixture, 10 curry leaves, 5 green chillies and one table spoon of oil. Mix all these ingredients for a few minutes.

Step 4

Add water to it and pressure cook the mutton on low heat for approx 4 to 6 whistles. Strain it and keep the stock.

Step 5

In another pan, heat oil and add the remaining portion of the crushed mixture. cook it, stirring well.

Step 6

Add a stem of curry leaves, remaining onions, ginger, garlic, green chillies and salt. cook it, stirring till the onion goes golden brown.

Step 7

Then 2 tbsp of coriander powder, chilly powder and remaining turmeric powder. Stir everything together thoroughly.

Step 8

To this add the cooked mutton pieces and mix it well.

Step 9

Toss in the diced and boiled potatoes. Let it cook on low heat with a lid covering the pan and sir it in intervals.

Step 10

In the mean time, add the instant coconut mix to the stock in the pressure cooker and Stir everything together thoroughly. Note: clumping of this mix is common so constant stirring is warranted.

Step 11

Next, add this mix to the mutton and stir it once well. Do not over cook once the coconut mix - stock has been added. take it off the heat once it starts bubbling.

Step 12

Garnish with coriander leaves.

Step 13

Naadan mutton masala is ready. Serve hot with rice, appam, chappati, porotta.