Old Delhi Style Mutton Korma | Easy Mutton Korma Recipe | Eid Special Mutton Korma | How To Make Mutton Korma | Mutton Korma Recipe | Mutton Korma Delhi Style | मटन कोरमा | Mutton Korma Restaurant Style | Mughlai Mutton Korma | Mutton Gravy Recipe
Ingredients for Mutton Korma
(Tsp- Teaspoon; Tbsp- Tablespoon )
– Mutton – 1 Kg (curry cut with bones & fat)
Whole spices:
– Green Cardamom-6
– Black Cardamom -2
– Cloves- 8
– Cinnamon- 3 small
– Black Peppercorns- 15
– Shah Jeera – 1 tsp
Spice Powders:
– Turmeric powder- 1/4 tsp
– Red Chilli powder- 2.5 tsp
– Kashmiri Chilli Powder -1 tsp
– Coriander powder- 4 tsp
– Garam Masala Powder – 1/4 tsp
Other Ingredients:
– Onions, sliced- 4 medium (nett 250 gms)
– Whisked Curd/Yogurt-250 gm
– Ginger Garlic paste – 3.5 tsp
– Cashew paste- 10-12 cashews
– Salt-2 tsp + a pinch for seasoning
– Refined Oil- 3 tbsp + oil for frying the sliced onions into birista
– Ghee- 2 tbsp
– Kewra Water- 1 tsp
Preparation:
– Slice the onions and fry on medium high heat in oil till golden. Remove from oil and spread it on a plate to cool. Crush it lightly with your hand or grind it very roughly in a grinder. Shouldn’t be powdery but should be coarse to make the gravy granular.
– Whisk the curd/plain/Greek yogurt and set aside.
– To make cashew paste, add all the cashew nuts in a grinder/blender and grind into a powder. Now add 2-3 tbsp water and blend again into a smooth paste.
Process:
– Heat oil and ghee in a pressure cooker or curry pan.
– Add all the whole spices, give a stir and then add the mutton pieces.
– Give a mix and then sear (bhunno) on high/medium high heat for around 5 mins till the mutton is browned.
– Now add the Ginger Garlic paste, give a mix and fry on medium low heat for around 3 mins.
– Now add all the spice powders other than Garam Masala Powder, mix and fry on medium heat for 4 mins.
– Now add the crushed onions and fry for 2 mins.
– Now switch off heat and add the cashew paste & whisked curd/yogurt . Mix it well and then switch on heat on low.
– Keep mixing and cooking on low heat for 3-4 mins till the curd/yogurt is cooked and oil separates.
– Now add 400 ml water, give a mix and pressure cook for 4-5 whistles.
– (In case you’re using pressure cooker keep the heat on high till the 1st whistle (takes around 6 mins ) and then the balance 3-4 whistles on medium low heat (for around 12 mins). So the total time would be around 18-21 mins.
– In case you are using a curry pan, cover and cook on low heat for 45-60 mins till the meat is tender. Give a stir a few times and add water as & when necessary.)
– Open the lid of the pressure cooker only after it has released pressure on its own.
– Switch on heat and the Garam Masala and season with salt (if needed).
– Now add the Kewra water, give a mix cook on low heat for 2-3 mins.
– Switch off heat and let it rest for 30 mins before serving.
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