Rajasthani Style Safed Maas Recipe

Luscious thick mutton gravy made from cashew nut and almond paste, then it is enriched even more with milk, yogurt and cream.

Archana's Kitchen
Rajasthani Style Safed Maas Recipe
314 ratings.

Rajasthani Style Safed Maas Recipe is a very popular dish originated from Rajasthan. The place is known for its non-vegetarian gravies that is cooked in rich curry. This particular recipe is a very special dish to Rajasthan, as it consist of mutton cooked in a luscious thick gravy made from cashew nut and almond paste. The curry is then enriched even more with milk, yogurt and cream. There are not much of spice powders added into the curry as it uses only cinnamon stick, bay leaf and cardamom.

Serve the Rajasthani Style Safed Maas Recipe along with phulka, tandoori roti and pickled onions by the side.

If you are looking for more Rajasthani Recipes here are some : 

  1. Panchmel Dal Recipe (Rajasthani Dal)
  2. Rajasthani Dal Baati Churma Recipe
  3. Rajasthani Kanji Vada Recipe 

Cuisine: Rajasthani
Course: Lunch
Diet: Non Vegeterian
Prep in

10 M

Cooks in

45 M

Total in

55 M

Makes:

4 Servings

Ingredients

  • 300 grams Mutton , with bone
  • 1 Bay leaf (tej patta)
  • 1 inch Cinnamon Stick (Dalchini)
  • 3 Cloves (Laung)
  • 1 Cardamom (Elaichi) Pods/Seeds
  • 2 Dry red chilli
  • 1 teaspoon Ginger Garlic Paste
  • 1/4 cup Milk
  • 1/4 cup Curd (Dahi / Yogurt)
  • Salt , to taste
  • To grind
  • 2 tablespoon Badam (Almond) , soaked and skin peeled
  • 2 tablespoon Cashew nuts , soaked
  • 2 Onions , chopped¬†

How to make Rajasthani Style Safed Maas Recipe

  1. To begin making the Rajasthani Style Safed Maas Recipe, we will first grin the onion, almonds and cashew nuts into a smooth paste. You can add water if required.

  2. Heat a pressure cooker with oil, add cloves, cinnamon stick, cardamom pod and bay leaf and allow it to sizzle for few seconds.

  3. Add dry red chillies and ginger, garlic paste and saute till it is toasted well. You can add the ground onion and nut paste along with salt and mix well.

  4. Add about 1 cup of water and pressure cook the mutton pieces for atleast 8 whistle. Once done allow the pressure to release naturally.

  5. Open the lid and keep it back on the stove, add milk and yogurt and stir once more. If you feel the gravy is quite you can add some more water, check for salt and serve hot with chopped coriander. 

  6. Serve the Rajasthani Style Safed Maas Recipe along with phulkatandoori roti and pickled onions by the side.

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Last Modified On Wednesday, 15 November 2017 09:54
     
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