Pandhra Rassa

Name: Pandhra Rassa
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 500 g chicken (bone-in, curry cut pieces); 2 pcs onion (medium, roughly chopped); 1 cup coconut milk (thick, first extract preferred); 2 tbsp poppy seeds (soaked in warm water for 30 min); 10 pcs cashew nuts (soaked in warm water for 30 min); 4 pcs green chili (slit lengthwise); 1 inch ginger (roughly chopped); 6 pcs garlic (cloves, peeled); 2 tbsp ghee; 1 pcs bay leaf; 1 inch cinnamon stick; 3 pcs green cardamom (lightly crushed); 3 pcs clove; 6 pcs black peppercorn; 1 tbsp coriander seeds; 0.5 tsp salt; 3 cup water (for boiling and adjusting consistency); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(32)

TASTE SCORE

8/10

A silky, ivory-hued chicken curry from the royal kitchens of Kolhapur. Coconut milk and poppy seeds create a rich, creamy gravy delicately spiced with green chilies and cloves, while the chicken is simmered until tender. Unlike its fiery red cousin Tambda Rassa, this Pandhra Rassa is mild and soothing—a beautiful contrast on the plate.

PREP

20m

COOK

45m

SERVES

1 KATORI

474 cal

SERVINGS

METHOD · 8 STEPS

prep
Soak the poppy seeds and cashews.
Place poppy seeds and cashew nuts in a small bowl with warm water. Let them soak for 30 minutes to soften, then drain and set aside. This ensures a smooth, creamy paste.
prep · ~30 min
Boil the chicken with aromatics.
1.In a pressure cooker or heavy pot, add 500g chicken pieces, 1 roughly chopped onion, 6 garlic cloves, and 1 inch chopped ginger.
2.Pour 2 cups of water and a pinch of salt. Close the lid and pressure cook for 3 whistles, or simmer covered for 25-30 minutes until chicken is tender.
3.Once pressure releases naturally, remove the chicken pieces and set aside. Strain and reserve the stock.
TIPBone-in chicken adds depth to the stock. Don't discard the bones before serving.
mix · ~5 min
Make the white masala paste.
1.In a blender jar, combine boiled onion-garlic-ginger pieces, soaked poppy seeds, and cashew nuts.
2.Add 2-3 tablespoons of the reserved chicken stock and grind to a very smooth, fine paste. Scrape down sides and re-blend if needed.
TIPGrind the paste as fine as possible. A coarse paste will not give the dish its signature silky texture.
temper · ~2 min
Start the aromatic tempering.
1.Heat 2 tablespoons ghee in a heavy-bottomed pan over medium heat until it shimmers.
2.Add bay leaf, cinnamon stick, green cardamom, cloves, and black peppercorns. Sauté for 30-40 seconds until fragrant.
3.Add coriander seeds and sauté for another 20 seconds until the seeds turn slightly darker.
TIPUse medium heat. Ghee burns easily and bitter spices will ruin the delicate flavour of this dish.
saute · ~10 min
Cook the white masala paste.
1.Keep the flame on low. Add the ground white masala paste to the pan with the tempering spices.
2.Stir continuously and sauté the paste for 8-10 minutes until the ghee begins to separate from the sides and the raw smell of garlic disappears.
3.The paste will look glossy and slightly thick.
TIPSlow roasting the paste is crucial. Don't rush it; the color should stay white, so be careful not to brown it.
simmer · ~10 min
Add stock and coconut milk to form the gravy.
1.Pour in the strained chicken stock and 1 cup of thick coconut milk. Stir well to combine.
2.Add 4 slit green chilies and the remaining salt.
3.Bring the gravy to a gentle simmer and cook for 10 minutes, stirring occasionally, until it thickens slightly.
simmer · ~15 min
Return chicken to the gravy and finish cooking.
1.Add the cooked chicken pieces to the simmering gravy.
2.Add the remaining 1 cup of water if the gravy is too thick; adjust to a pourable consistency.
3.Cover and simmer on low heat for 15 minutes, allowing the chicken to absorb the flavours.
4.Check for seasoning and turn off the heat.
TIPPandhra Rassa should have a thin-but-creamy flowing consistency. It's not meant to be a thick gravy.
garnish
Garnish with fresh coriander and serve piping hot.
TIPTraditionally served with Tambda Rassa (red mutton/chicken curry) and bhakri or plain steamed rice for the classic Kolhapuri thali experience.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak poppy seeds and cashews in warm water for at least 30 minutes to achieve a silky-smooth paste.
2
Pressure-cook bone-in chicken to build a flavorful stock; reserve the stock after cooking.
3
Grind the white masala paste very fine; a coarse paste will ruin the dish's signature silky texture.
4
Cook the paste on low heat until ghee separates — do not let it brown, as that changes the color and flavor.
5
Use thick first-extract coconut milk for the richest, creamiest gravy.
6
Pandhra Rassa should have a thin, pourable consistency; adjust with water if needed.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Replace chicken with 250g paneer (cubed, lightly pan-fried) or mixed vegetables like cauliflower and potatoes. Use vegetable stock instead of chicken stock. The creamy white gravy pairs beautifully with mild veggies.

vegan

Vegan

Substitute chicken with firm tofu (pan-seared) or chickpeas. Replace ghee with coconut oil or a neutral oil. Ensure stock is vegetable-based. The cashew-coconut base keeps it rich and satisfying.

low oil

Low-oil

Reduce ghee to 1 tablespoon for tempering, and sauté the masala paste with a splash of water or stock instead of relying solely on fat. The coconut milk still provides enough richness.

nut free