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 quintessential Mughlai flatbread, Saffron Sheermal is a mildly sweet, soft, and leavened bread enriched with milk, ghee, and the luxurious aroma of saffron. Its name, derived from the Persian words 'sheer' (milk) and 'mal' (to rub), reflects its rich, tender texture. Traditionally cooked in a tandoor, this home-style version on a tawa yields a delightful bread perfect for pairing with rich curries like Nihari or Korma.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
About Safed Maas, Saffron Sheermal and Onion Salad
Creamy, aromatic Safed Maas with melt-in-mouth Sheermal – a protein-packed, soul-satisfying meal!
This rajasthani dish is perfect for lunch. With 1052.52 calories and 67.35g 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.
Servings4
Serving size: 1 piece
399cal
8gprotein
56gcarbs
15gfat
Ingredients
2 cup All-Purpose Flour (Also known as Maida)
0.75 cup Warm Milk (Should be lukewarm, about 105-115°F or 40-46°C)
4 tbsp Ghee (Melted and divided)
2 tbsp Sugar (Use granulated sugar)
0.25 tsp Saffron Strands (A generous pinch)
1 tsp Instant Yeast
0.5 tsp Salt
0.5 tsp Kewra Water (Optional, for authentic fragrance)
Instructions
1
Bloom Saffron & Activate Yeast (10 minutes)
In a small bowl, take 2 tablespoons of the warm milk and add the saffron strands. Let it soak to release its color and aroma.
In a separate, larger bowl, combine the remaining warm milk, sugar, and instant yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and active.
2
Prepare the Dough (15 minutes)
In a large mixing bowl, whisk together the all-purpose flour and salt.
Add 3 tablespoons of melted ghee to the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
Pour the frothy yeast mixture, the saffron-infused milk, and the optional kewra water into the flour mixture.
Combine everything to form a shaggy dough, then transfer to a lightly floured surface.
Knead for 10-12 minutes by hand (or 7-8 minutes in a stand mixer with a dough hook) until the dough is soft, smooth, and elastic.
3
Proof the Dough (60-90 minutes)
Form the kneaded dough into a smooth ball and place it in a lightly greased bowl.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rise in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
4
Shape the Sheermals (10 minutes)
Gently punch down the risen dough to release the air.
Divide the dough into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-inch round or oval disc, about 1/4-inch thick.
Thoroughly prick the entire surface of each disc with a fork. This is crucial to prevent it from puffing up during cooking.
5
Cook the Sheermals (15 minutes)
Heat a heavy-bottomed pan (tawa) or a non-stick skillet over low-medium heat.
Place one shaped sheermal on the hot tawa and cook for 2-3 minutes until the underside has light golden-brown spots.
Flip the sheermal, cover the pan with a lid, and continue to cook on low heat for another 3-4 minutes. The trapped steam helps cook it through and keeps it soft.
Remove from the pan and repeat the process for the remaining dough portions.
6
Glaze and Serve (2 minutes)
As soon as each sheermal is cooked, immediately brush it generously with the remaining 1 tablespoon of melted ghee.
Serve warm with rich curries like korma, nihari, or enjoy on its own.
