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.
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.
If you are looking for more Rajasthani Recipes here are some :
- 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
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.
Heat a pressure cooker with oil, add cloves, cinnamon stick, cardamom pod and bay leaf and allow it to sizzle for few seconds.
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.
Add about 1 cup of water and pressure cook the mutton pieces for atleast 8 whistle. Once done allow the pressure to release naturally.
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.
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