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 cup
619cal
58gprotein
20gcarbs
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 quick and tangy Rajasthani curry made with crispy papad simmered in a yogurt-based gravy. This traditional dish is a lifesaver when you're out of fresh vegetables and comes together in under 30 minutes, offering a unique blend of savory and sour flavors.
A staple Indian flatbread made from whole wheat flour, water, and a touch of salt. Soft, pliable, and perfect for scooping up curries and dals, this everyday bread is a cornerstone of North Indian meals.
Creamy, melt-in-mouth Safed Maas with crispy papad sabzi & soft rotis – a homestyle delight.
This marwari dish is perfect for lunch. With 1094.37 calories and 73.95g 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.
203cal
8gprotein
21gcarbs
10gfat
Ingredients
6 pieces Papad (Urad dal papad recommended)
1 cup Curd (Slightly sour is ideal)
2 tbsp Besan
2 tbsp Ghee
0.5 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Asafoetida
1 medium Onion (finely chopped)
1 tsp Ginger Garlic Paste
2 pieces Green Chili (slit lengthwise)
1 medium Tomato (finely chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1 tsp Kasuri Methi (dried fenugreek leaves)
0.75 tsp Salt (Adjust to taste, as papad is salty)
1.5 cup Water
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Papad & Yogurt Slurry
Roast the papads one by one over an open flame using tongs until crisp and lightly browned. Alternatively, microwave for 30-45 seconds.
Once cooled, break the roasted papads into rough 1-2 inch pieces. Set aside.
In a medium bowl, whisk together the curd and besan until no lumps remain.
Add turmeric powder, red chili powder, and coriander powder to the curd mixture. Whisk well to combine.
Pour in 1/2 cup of water and whisk again to create a smooth, thin slurry.
2
Sauté the Aromatics
Heat ghee in a kadai or deep pan over medium heat. Once hot, add mustard seeds and cumin seeds.
When the seeds begin to splutter (about 30 seconds), add the asafoetida.
Immediately add the finely chopped onion, green chilies, and ginger-garlic paste. Sauté for 3-4 minutes until the onions become soft and translucent.
Add the finely chopped tomato and cook for another 4-5 minutes, stirring occasionally, until it turns soft and the ghee starts to separate from the masala.
1 tsp Oil (Any neutral oil like sunflower or canola)
2 tbsp Ghee (For brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine 2 cups of atta and the salt. Add the oil and mix it in with your fingertips.
Gradually pour in lukewarm water while mixing with your other hand. Continue adding water and mixing until the flour comes together.
Knead the dough for 8-10 minutes, pressing and stretching with the heel of your hand, until it is soft, smooth, and pliable. It should not be sticky or stiff.
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 achieving soft rotis.
2
Divide and Roll the Rotis
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it lightly into the dry atta for dusting. Shake off any excess flour.
Place it on a rolling board (chakla) and use a rolling pin (belan) to roll it into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to keep the rotis soft.
3
Cook the Roti on the Tawa
Heat a flat griddle (tawa) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in seconds.
Carefully place the rolled roti on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the top surface.
Using tongs, flip the roti. Cook the second side for about 30-40 seconds until light brown spots appear.
4
Puff the Roti
Method 1 (Open Flame): Using tongs, lift the roti off the tawa and place it directly on a medium-high open flame. It should puff up like a balloon within seconds. Quickly flip it to cook the other side for just 2-3 seconds and remove immediately.
Method 2 (On the Tawa): If you don't have an open flame, flip the roti back onto the tawa. Gently press the edges with a folded, clean kitchen towel or a roti press. This will trap the steam and cause the roti to puff up.
Place the puffed roti in a cloth-lined container or a roti box (casserole) to keep it warm and soft.
5
Serve
Brush the hot roti with a little ghee, if desired. This adds flavor and keeps it softer for longer.
Repeat the rolling, cooking, and puffing process for all the remaining dough balls.
Serve immediately with your favorite dal, sabzi, or curry.
Reduce the heat to low. Slowly pour the yogurt-besan slurry into the pan, stirring continuously and vigorously with a whisk or spoon. This is crucial to prevent the curd from splitting.
Continue stirring and cook on low-medium heat for 5-6 minutes until the gravy comes to a gentle boil and thickens slightly. You'll notice a glossy sheen on the surface.
Add the remaining 1 cup of water and salt. Mix well. Bring the gravy back to a simmer and cook for another 2-3 minutes.
4
Finish and Serve
Turn off the heat. Crush the kasuri methi between your palms and sprinkle it into the gravy, followed by the garam masala. Stir to combine.
Just before serving, add the broken papad pieces to the hot gravy. Gently mix and let them soak for only 30-60 seconds. They should soften slightly but retain a slight bite.
Garnish with fresh chopped coriander leaves. Serve immediately with hot phulkas, bajra roti, or steamed rice.
