How to make Kolhapuri Pandhra Rassa -

White coloured flavoured mutton gravy – a favourite of the Kolhapuris

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton Stock (मटन स्टॉक), Coconut Scraped

Cuisine : Maharashtrian

Course : Main Course Mutton

You can also find more Main Course Mutton recipes like Lasagna Cupcake Dal Gosht - SK Khazana Kali Mirch Ka Gosht Mutton Keema Curry

Kolhapuri Pandhra Rassa

Kolhapuri Pandhra Rassa Recipe Card


Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

Prep Time : 31-40 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kolhapuri Pandhra Rassa Recipe

  • Mutton Stock 5 cups

  • Coconut Scraped 1 tablespoons

  • Poppy seeds (khuskhus/posto) 2 tablespoon

  • Coconut scraped 3/4 cup

  • Onions quartered 2 measures

  • Oil 4 tablespoons

  • Cinnamon 1 inch stick

  • Green cardamoms 4-5

  • Black cardamoms 2-3

  • Cloves 5-6

  • Mace 1 blade

  • Bay leaves 2

  • Ginger paste 2 teaspoons

  • Garlic paste 2 teaspoons

  • Salt to taste

  • Nutmeg grated a pinch

  • White pepper powder 2 teaspoons

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Dry roast sesame seeds in a pan. Soak poppy seeds in a quarter cup of warm water for fifteen to twenty minutes.

Step 2

Boil sesame seeds and poppy seeds together in half a cup of water for five minutes and let it cool.

Step 3

Drain and grind with coconut to a fine paste, adding a little water, if required. Boil onions in one cup of water for three to four minutes. Drain, cool and grind to a fine paste. Heat oil in a thick-bottomed pan, add cinnamon, green cardamoms, black cardamoms, cloves, mace and bay leaves. Sauté for a minute.

Step 4

Add boiled onion paste, cook on medium heat for five to six minutes, stirring continuously. Ensure that most of the moisture is evaporated but do not brown the onion paste.

Step 5

Add ginger paste, garlic paste and continue to cook on medium heat for fifteen seconds. Add sesame, poppy and coconut paste and continue to cook on medium heat for three to four minutes, stirring continuously.

Step 6

Add mutton stock and bring it to a boil. Reduce heat and simmer for three to four minutes. Add salt, nutmeg, and white pepper powder dissolved in quarter cup water and mix well.

Step 7

Simmer for another ten to fifteen minutes and serve hot garnished with coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.