Safed Maas Sliders

1. 1
   prep

   Soak and prepare the white paste.

   Soak cashew nuts in warm water for 20 minutes. Separately soak poppy seeds and melon seeds for 15 minutes. Drain and grind them together with 3 tablespoons of water to a smooth, fine paste. Set aside.

   TIPGrind the paste until it's completely smooth — any grittiness will affect the silky texture of the gravy.
2. 2
   prep · ~15 min

   Marinate the mutton.

   In a bowl, combine the mutton cubes with whisked yogurt, half the white pepper powder, and half the salt. Mix well, cover, and let it rest at room temperature for 15 minutes.

   TIPYogurt tenderizes the meat; avoid marinating too long or the meat may turn mushy.
3. 3
   temper · ~6 min

   Make the tempering for the gravy.

   1.Heat ghee in a pressure cooker over medium heat.

   2.Add black cardamom, green cardamom, bay leaves, cinnamon stick, and cloves. Sauté for 30 seconds until fragrant.

   3.Add sliced onions and cook until they turn soft and translucent (4-5 minutes).

   4.Add ginger paste and garlic paste. Sauté until the raw smell disappears (1 minute).

   TIPKeep the heat moderate — the spices should release their aroma without burning.
4. 4
   saute · ~8 min

   Brown the marinated mutton.

   1.Add the marinated mutton to the cooker along with all the yogurt marinade.

   2.Add slit green chilies and the remaining white pepper powder.

   3.Sauté on medium-high heat for 6-8 minutes, stirring frequently, until the mutton pieces are lightly browned and the yogurt has dried out a bit.

   TIPDon't skip the browning — it builds a deep, meaty foundation for the white gravy.
5. 5
   pressure cook · ~20 min

   Pressure cook the mutton.

   1.Pour in 1.5 cups of water and the remaining salt. Stir well.

   2.Close the pressure cooker lid and cook on high heat until you get one whistle.

   3.Reduce heat to low and cook for another 15 minutes.

   4.Turn off the heat and let the pressure release naturally.

   TIPNatural pressure release lets the meat relax and become fork-tender.
6. 6
   simmer · ~7 min

   Finish the white gravy.

   1.Open the cooker and place it back on low heat.

   2.Stir in the ground cashew-sesame-melon seed paste and mix thoroughly.

   3.Simmer gently for 5-7 minutes, stirring occasionally, until the gravy thickens to a creamy coating consistency.

   4.Taste and adjust salt if needed. The meat should be very soft and the gravy pale white.

   TIPThe gravy will continue to thicken as it cools, so aim for a slightly loose consistency when you turn off the heat.
7. 7
   saute · ~3 min

   Toast the slider buns.

   Heat a flat pan or tawa over medium heat. Spread a little butter on the cut sides of each slider bun and toast until golden and crisp, about 30 seconds per side.

8. 8
   assemble

   Assemble the Safed Maas sliders.

   1.Place a generous spoonful of the white mutton mixture on the bottom half of each toasted bun, letting some gravy soak in slightly.

   2.Top with a sprinkle of crispy fried onions and fresh chopped cilantro.

   3.Close with the top half of the bun and secure with a toothpick if needed.

   TIPLet the gravy soak into the bun just a little — that's where the magic is.
9. 9
   serve

   Serve immediately.

   Arrange the sliders on a platter and serve hot with a side of mint chutney or pickled onions.

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