By Tarishi Shrivastava
February 12, 2026
Safed Maas is a regal Rajasthani delicacy known for its creamy white gravy and delicate flavours. Unlike fiery red curries, this dish relies on subtle spices, yogurt, and nuts. Traditionally cooked for royalty, it’s rich, comforting, and perfect when you want something indulgent yet elegant.
Mutton- 500 grams Thick and creamy yoghurt- 1 cup Cashew nuts- ¼ cup Onion- 1 Garlic paste- 1 tbsp Ginger paste- 1 tsp Ghee- 3 tbsp Whole spices (bay leaves, cardamoms, cloves)- 2- 3 each White pepper- 1 tbsp Green chillies- 2 Salt to taste Water
Get a pan, add some ghee in it, then put in the whole spices and let them cook.
Add in the onion paste and just cook it on low till it's soft, don't let it go brown.
Add in the ginger and garlic paste and just stir it all together.
No add in mutton pieces and stir it to get the flavours all mixed up.
Whisk curd then slowly pour it in, make sure to stir it constantly.
Mix in the cashew paste, salt and white pepper. Add a bit of water to cover the mutton, but not too much.
Cover the pan up and let it all cook on low heat till that mutton is tender.
Slit green chillies and put in, let it cook on low heat for 5 minutes.
Serve it up hot with khamiri roti or a plate of rice.