A luxurious Rajasthani mutton curry made with a rich, creamy white gravy of yogurt, cashews, and almonds. Delicately spiced and slow-cooked until the meat is fall-off-the-bone tender, this royal dish is a true celebration of Mughlai-inspired flavors.
Prep25 min
Cook75 min
Soak30 min
Servings4
Serving size: 1 serving
617cal
58gprotein
19gcarbs
Ingredients
750 g Mutton (bone-in, curry cut)
4 tbsp Ghee
300 g Onion (about 2 medium, ground to a smooth paste)
240 g Curd (full-fat, whisked well at room temperature)
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
A quintessential Rajasthani delicacy made from dried desert beans and berries. This tangy and spicy curry is a burst of unique flavors, traditionally enjoyed with bajra roti.
Creamy, aromatic Safed Maas with soft rotis & Ker Sangri – a soul-satisfying and unique homestyle treat.
This rajasthani dish is perfect for lunch. With 1044.8500000000001 calories and 72.57000000000001g of protein per serving, it's a nutritious choice for your meal plan.
34gfat
5 pods Green Cardamom
5 pods Cloves
1 pod Black Cardamom
1 inch Cinnamon Stick
1 leaf Bay Leaf
1 tsp White Pepper Powder
0.5 tsp Garam Masala
0.25 tsp Mace Powder
1.5 tsp Salt (or to taste)
480 ml Water (for the gravy, use hot water)
1 tsp Kewra Water (optional, for fragrance)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Pastes and Marinate Mutton
Soak cashews and almonds in hot water for 30 minutes. After soaking, peel the skin off the almonds.
Grind the soaked cashews and peeled almonds with 2 tbsp of water into a very smooth, fine paste. Set aside.
In a large bowl, combine the mutton pieces, whisked room-temperature curd, ginger paste, garlic paste, and 1 tsp of salt. Mix thoroughly to ensure each piece is well-coated.
Cover the bowl and let the mutton marinate for at least 1 hour at room temperature, or up to 4 hours in the refrigerator.
2
Sauté Aromatics and Onions
Heat ghee in a heavy-bottomed pressure cooker over medium heat.
Add the whole spices: bay leaf, cinnamon stick, green cardamoms, black cardamom, and cloves. Sauté for 30-45 seconds until they become fragrant.
Add the onion paste. Cook for 8-10 minutes, stirring frequently, until the paste loses its raw smell and turns a pale cream color. Do not let it brown, as this will alter the final color of the gravy.
3
Sear and Cook the Mutton
Add the marinated mutton along with all the marinade to the cooker. Increase the heat to medium-high.
Sauté for 10-12 minutes, stirring continuously. Cook until the mutton is well-seared, the curd mixture thickens, and you see ghee separating at the edges of the pan.
Pour in 480 ml of hot water and the remaining 0.5 tsp of salt. Stir well to combine.
4
Pressure Cook Until Tender
Secure the lid of the pressure cooker. Bring to high pressure on medium-high heat.
Once pressure is reached, reduce the heat to medium-low and cook for 20-25 minutes (or about 5-6 whistles).
Turn off the heat and allow the pressure to release naturally. This is crucial for making the mutton exceptionally tender.
5
Finish the Gravy
Once the pressure has fully released, carefully open the cooker. Turn the heat back on to low.
Stir in the prepared cashew-almond paste. Simmer gently for 5-7 minutes, stirring constantly to prevent the paste from sticking to the bottom, until the gravy thickens to your desired consistency.
Add the white pepper powder, garam masala, and mace powder. Mix well and cook for another minute.
Turn off the heat. Stir in the fresh cream and optional kewra water. Mix gently until incorporated. Do not boil the curry after adding cream to prevent it from splitting.
6
Garnish and Serve
Transfer the Safed Maas to a serving bowl.
Garnish with freshly chopped coriander leaves.
Serve hot with traditional Rajasthani breads like bajra roti, or with naan, sheermal, or steamed basmati rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
To the curd, add the turmeric powder, red chili powder, and coriander powder.
Whisk everything together until you have a smooth, lump-free paste. This step is crucial to prevent the curd from splitting in the hot pan.
4
Sauté and Finish the Sabzi
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This removes its pungent raw smell.
Reduce the heat to medium-low. Add the cumin seeds, asafoetida, and broken dried red chilies. Sauté for 30-40 seconds until the seeds crackle and become fragrant.
Turn the heat to the lowest setting. Slowly pour in the yogurt-spice mixture, stirring continuously.
Cook this masala for 5-7 minutes, stirring constantly, until it thickens and you see oil separating from the sides.
Add the cooked ker sangri, raisins (if using), and the remaining 1/2 teaspoon of salt. Gently mix to coat everything evenly with the masala.
Pour in 1/4 cup of water, stir, and cover the pan. Let it simmer on low heat for 5-6 minutes for the flavors to meld together.
Uncover, add the amchur powder, and give it a final mix. Cook for one more minute.
Turn off the heat. Serve hot with bajra roti or phulka.
