Indian Special: Safed Maas

Indian Special: Safed Maas

 

From rumali rotis to frankies, aloo ki tikki to burger and chicken Mughlai to chicken salad, we have come a long way with our changing food trends, cooking tradition and choices. In an era of fast and packaged foods, we have forgotten the true essence of traditional and authentic Indian cuisine. This season lets revive our memories with old and lost recipes of India which truly are royal, extravagant and a delight to our taste buds.

(Recipe Courtesy: Chef Rakhee Vaswani, Owner of Chef Palate Culinary Studio and Academy)

Also read: 3 Indian Dessert Recipes You Must Try

Ingredients:

White gravy for the paste

  • 250 g boiled onion
  • 100 g cashew soaked
  • 1 tbsp khus (soaked with cashew)
  • 40 ml water

For the gravy

  • 1 tbsp oil
  • 1 bay leaf
  • 2 green chillies slit
  • 1 tbsp ginger and garlic paste
  • 1 tsp white pepper powder

For the Mutton

  • 300 g mutton with bones
  • Salt to taste
  • 2 tbsp cream
  • 2 tbsp yoghurt (optional)
  • 1 tsp ghee
  • Coriander leaves for garnish
  • 1 green chilli
  • 1 cup white gravy
  • Green cardamom powder (optional)

Method:

For the Paste:

  • Mix the onion chunks with cashew nuts, khus and 2 tbsp water.
  • Grind it to a smooth paste.

For the gravy:

  • Heat oil.
  • Add slit chillies and bay leaves.
  • Add ginger-garlic paste.
  • Sauté well for a minute. (Shouldn’t become brown).
  • Add stock and cook for 2 minutes.
  • Add cashew onion paste and stir it on simmering heat till oil appears on the surface.
  • Finish with white pepper powder.

Also read:  Rice Corner: Kaju-Paneer Pulav Recipe

For the Safed maas:

  • Boil the mutton with salt.
  • In a saucepan, add the ghee and the white gravy.
  • Add the mutton and cook till it is well coated on low heat.
  • Add the yoghurt (if using) and cream.
  • Garnish with coriander leaves and green chillies. Sprinkle cardamom powder.
  • Serve hot.

Also read: How To Make This Delicious Vegetable Lasagna

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