Shahi Mutton Korma



Mutton 1kg
Onion thinly sliced 4
Ginger paste 1 1/2tbsp
Garlic paste 2 tbsp
Curd 3 tbsp
Red powder 2 teaspoon
Jeera powder 1 1/2 tsp
Dhania powder 1 1/2 tsp
Haldi 1/2 tsp
Garam masala powder 1/2 tsp
Few whole garam masala
Whole jeera 1 tsp
2 drops of kewra essence


Method :

In a wok take oil n fry thinly sliced onions till they are golden and kept it aside to crisp up and cool.

In a pressure cooker put two serving spoon oil, when oil is hot add whole Garam masala and couple of bay leaves and whole jeera let them crackle for a minute then add mutton and fry them, the water of mutton should dried up, it with take around 5-6 mins after that add ginger garlic paste and bhuno that for another 3-4 minutes after that lower the flame and add all dry powder masala along with half cup water mix well, in medium heat let it cook for some time.
By now the fried onion will cool, in a mixer jar add onion along with curd grind coarsely( do not make fine paste)

In cooker when the rawness of dry masala is gone n oil separates from masala add the fried onion n curd mix cook for another 3-4 minutes in med flame, add salt to taste .
Now add hot water to the consistency u want your korma to be, close the cooker and cook till done.

When the mutton is done add chopped green coriander n squeeze a lime n 2 drops of kewra
And its ready to be served.

PS : For redness of gravy you need to use kashmiri red chilly powder ,I use Everest ka tikalal, it gives good colour as well as spiciness to dish.


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