Authentic Maharashtrian Pandhra Rassa with Warm Pav
A fragrant, aromatic white mutton broth from Kolhapur, simmered with dry coconut, cashews, and traditional spices. This comforting, creamy soup-like curry pairs wonderfully with soft, freshly baked pav.
70min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Pressure cook the mutton with a pinch of salt and water until tender and the rich stock is extracted.
2
Dry roast the sesame seeds, poppy seeds, and whole spices until fragrant.
3
In a pan, sauté the sliced onions in a little ghee until translucent, then blend them along with the coconut, soaked cashews, roasted spices, ginger, and garlic into a smooth paste.
4
Heat ghee in a heavy-bottomed pot, add the ground white paste, and sauté well without letting it brown.
5
Strain the tender mutton pieces and pour the rich mutton broth into the pot, simmering gently for 15 minutes.
6
Add the cooked mutton pieces to the simmering white gravy, adjust salt, and let the flavors meld.
7
Serve piping hot Pandhra Rassa accompanied by soft, buttered pav.
Ingredients
500g mutton, on the bone, cleaned and washed
1 cup fresh grated coconut
15-20 raw cashews, soaked in warm water
2 medium onions, finely sliced
4-5 garlic cloves
1-inch ginger, chopped
2 tbsp white sesame seeds
1 tbsp poppy seeds (khus khus)
4-5 green cardamoms
1-inch cinnamon stick
4-5 cloves
1 tsp black peppercorns
3 tbsp ghee
Salt to taste
Fresh soft pav for serving
*This AI-generated recipe may contain inaccuracies.