Safed Maas

1. 1
   prep · ~20 min

   Soak the nuts and seeds.

   Soak the cashews and melon seeds in warm water for 20 minutes so they blend into a smooth paste.

   TIPA very smooth paste gives Safed Maas its signature pale, silky gravy.
2. 2
   mix · ~5 min

   Make the white masala paste.

   1.Drain the soaked cashews and melon seeds.

   2.Blend them with the onion, ginger, and garlic.

   3.Add a few tablespoons of water and grind to a very smooth paste.
3. 3
   saute · ~10 min

   Cook the whole spices and masala.

   1.Heat ghee in a heavy pan over medium heat.

   2.Add bay leaf, green cardamom, cloves, cinnamon, and black peppercorns.

   3.Let the spices turn fragrant for 30 seconds.

   4.Add the white masala paste and cook until the raw smell goes away and the ghee begins to separate.

   TIPKeep the heat medium to low so the paste stays pale and does not brown too much.
4. 4
   saute · ~8 min

   Add the mutton and spices.

   1.Add the mutton pieces and mix well to coat them in the masala.

   2.Add slit green chili, coriander powder, white pepper powder, and salt.

   3.Cook for 6 to 8 minutes, stirring often, until the meat changes color.
5. 5
   mix · ~3 min

   Stir in the yogurt.

   Lower the heat and add the whisked yogurt little by little, stirring continuously so it blends smoothly into the masala without splitting.

   TIPWhisked yogurt and low heat help keep the gravy creamy.
6. 6
   simmer · ~40 min

   Cook the curry until the mutton is tender.

   Add water, bring the curry to a gentle simmer, then cover and cook on low heat for 35 to 40 minutes until the mutton is tender and the gravy is rich and lightly thickened.

   TIPStir once or twice during cooking so the gravy does not catch at the bottom.
7. 7
   rest · ~5 min

   Rest the curry for 5 minutes.

8. 8
   serve

   Serve hot.

   Serve Safed Maas hot with bajra roti, roomali roti, or plain rice.

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