Mohan Maas with Missi Roti

Instructions

1. 1

   Prepare the Base Pastes and Saffron Milk

   • Soak the cashews in 1/2 cup of warm water for at least 20 minutes. Drain and grind them into a very smooth paste, adding a tablespoon or two of water if needed. Set aside.
   • In a small bowl, take 2 tablespoons of warm milk from the total quantity and soak the saffron strands in it. Set aside to infuse.
   • Ensure your curd is at room temperature and whisked thoroughly until it is smooth and creamy. This is crucial to prevent it from splitting.
2. 2

   Sauté Aromatics and Brown the Mutton

   • Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add the whole spices: bay leaf, cinnamon stick, green and black cardamoms, and cloves.
   • Sauté for about 30-40 seconds until they become fragrant and sizzle.
   • Add the thinly sliced onions and cook, stirring frequently, for 10-12 minutes until they are soft and light golden brown.
   • Add the ginger-garlic paste and cook for another 1-2 minutes until the raw aroma disappears.
   • Increase the heat to medium-high, add the mutton pieces, and sear on all sides for 5-7 minutes until well-browned. This step locks in the juices and builds flavor.
3. 3

   Build the White Gravy

   • Reduce the heat to the lowest setting. Add the coriander powder and white pepper powder, and stir for 30 seconds.
   • Very slowly, add the whisked curd, a little at a time, while stirring continuously. This prevents the curd from curdling. Cook for 4-5 minutes until you see ghee separating at the edges.
   • Stir in the smooth cashew paste and the crumbled khoya. Cook for another 2-3 minutes, stirring constantly to prevent sticking.
   • Gradually pour in the remaining warm milk and 1 cup of warm water. Add salt and mix everything together thoroughly.
4. 4

   Slow Cook the Mutton

   • Bring the gravy to a gentle simmer over medium heat.
   • Once it starts simmering, reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook for 60-75 minutes.
   • Stir every 15-20 minutes to prevent the gravy from catching at the bottom. The mutton is cooked when it is fork-tender and easily separates from the bone.
5. 5

   Finish and Garnish

   • Once the mutton is tender, gently stir in the garam masala, the saffron-infused milk, and the rose water.
   • Let it simmer uncovered for another 3-5 minutes for the flavors to meld beautifully.
   • Check the seasoning and adjust the salt if necessary. If the gravy is too thick, you can add a splash of warm water or milk.
   • Let the curry rest for 10 minutes before serving. Garnish with a drizzle of fresh cream (if using) and serve hot with naan, sheermal, or steamed rice.