Mohan Maas
A luxurious, creamy mutton curry from the royal kitchens of Rajasthan. Tender mutton is slow-cooked in a fragrant, mildly spiced white gravy of milk, yogurt, and cashews, finished with a hint of saffron and rose water.
For 4 servings
5 steps. 75 minutes total.
- 1
Step 1
- a.Prepare the Base Pastes and Saffron Milk
- b.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.
- c.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.
- d.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
Step 2
- a.Sauté Aromatics and Brown the Mutton
- b.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.
- c.Sauté for about 30-40 seconds until they become fragrant and sizzle.
- d.Add the thinly sliced onions and cook, stirring frequently, for 10-12 minutes until they are soft and light golden brown.
- e.Add the ginger-garlic paste and cook for another 1-2 minutes until the raw aroma disappears.
- f.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
Step 3
- a.Build the White Gravy
- b.Reduce the heat to the lowest setting. Add the coriander powder and white pepper powder, and stir for 30 seconds.
- c.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.
- d.Stir in the smooth cashew paste and the crumbled khoya. Cook for another 2-3 minutes, stirring constantly to prevent sticking.
- e.Gradually pour in the remaining warm milk and 1 cup of warm water. Add salt and mix everything together thoroughly.
- 4
Step 4
- a.Slow Cook the Mutton
- b.Bring the gravy to a gentle simmer over medium heat.
- c.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.
- d.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
Step 5
- a.Finish and Garnish
- b.Once the mutton is tender, gently stir in the garam masala, the saffron-infused milk, and the rose water.
- c.Let it simmer uncovered for another 3-5 minutes for the flavors to meld beautifully.
- d.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.
- e.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use full-fat curd and milk at room temperature to achieve the creamiest texture and prevent splitting.
- 2Searing the mutton properly before slow cooking is key to locking in juices and developing a deep, savory flavor.
- 3Maintain low heat when adding the curd and stir continuously to ensure a smooth, un-curdled gravy.
- 4Do not use turmeric or red chili powder, as they will disrupt the signature white color of this royal dish.
- 5For a richer flavor, you can add a few drops of kewra water along with the rose water in the final step.
- 6Let the curry rest for at least 10 minutes before serving. This allows the flavors to deepen and meld together.
Adapt it for your goals.
Protein Swap
Create 'Murgh Mohan' by replacing mutton with 750g of bone-in chicken. The cooking process is the same, but reduce the simmering time in Step 4 to 30-40 minutes, or until the chicken is cooked through.
Nut VariationNut Variation
For a different nutty profile, substitute cashews with an equal amount of blanched almonds. This variation is often called 'Badami Gosht' and offers a similarly rich and creamy texture.
Vegetarian OptionVegetarian Option
Make a vegetarian version using 500g of paneer cubes. Lightly pan-fry the paneer until golden and add it to the gravy during the last 10 minutes of cooking to prevent it from becoming chewy.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Supports Bone Health
The generous use of milk, curd, and khoya makes this dish a good source of calcium and phosphorus, two minerals that are vital for developing and maintaining strong, healthy bones and teeth.
Energy Dense
This is a highly energy-dense dish. The combination of protein from mutton and healthy fats from ghee and cashews provides a sustained release of energy, making it a very satisfying and fulfilling meal.
Frequently asked questions
A single serving of Mohan Maas contains approximately 650-750 calories. The calorie count is high due to the use of mutton, ghee, cashews, and khoya, making it a rich and indulgent dish.