Muglai style mutton korma is all about royal feelings. The recipe is being passed down from generation to generation as it is quite special because of its royalty. There have been endless discussions about the ingredients which could be replaced by the modern ones but Naah! as it is always said old is gold because that taste can never be replaced no matter what.
The curry is thick with tender and juicy mutton pieces. The meat should always be slow-cooked so that the flavors seep in. Dhaba owners made a perfect addition to their menu by adding this Muglai mutton korma to it.
The dish could not be on your daily list because its recipe is lengthy but on festive occasions, it is a finger-licking choice when amazing gravy is paired with pulao or naan.
INGREDIENTS
- 500 gms Mutton
- 2 medium onions
- 2 medium tomatoes
- 1 tbsp ginger and garlic paste
- 1/2 cup yogurt
- 4 green chilies
- 1 tbsp tomato puree
- 3/4 tbsp turmeric powder
- 2 tbsp red chili powder
- 1 tbsp cumin powder
- 2 tbsp coriander powder
- 1/2 tbsp garam masala powder
- 1 tbsp kasoori methi (dried fenugreek leaves)
- 2 tbsp cream
- 8 cashew nuts
- Few saffron strands
- 1/4 cup chopped mint leaves
- 1/4 cup chopped coriander leaves
- 2 tbsp ghee
- 5 tbsp cooking oil
- Salt to taste
- Whole spices (2 bay leaves, 4 green cardamoms, garlic cloves, 1-inch stick of cinnamon, 1 tbsp jeera)
- Salt to taste
Steps of making Mughlai Mutton Korma
- In a pressure cooker, cook mutton by adding the dry powders.
- The dries include ginger garlic paste, turmeric, garam masala, and salt. After cooking, set it aside.
- In a frying pan, heat the oil and fry chopped onions followed by green chilies, mint leaves, and cashew nuts for 2-3 minutes. Add the whole spices. Let it air cool after cooking.
- In a blender, blend the fried onion mixture with little water to turn it into a smooth paste.
- In another cooking utensil, Fry chopped tomatoes in 5 tbsp of oil. To spice, the mixture put in turmeric, kasoori methi, garam masala, cumin powder, and coriander powder, and jeera. Fry it well and in the end, add tomato pure mixed with yogurt. Cook for a few minutes.
- It’s time to mix all the prepared stuff.
- Mix onion cashew paste with the cooked mutton followed by tomato mixture. Mix well with a spatula so that everything gets merged in it. Cover the top and saute for a few minutes.
- In the end, add saffron, and 2 tbsp cream. Throw the chopped coriander leaves. Taste and check the spices. Cook for 5 more minutes.
- Make sure you are not skipping any of the above-mentioned elements.
- Serve hot by pairing your gravy with Naan or pulao.
FAQs?
Can we cook mutton without a pressure cooker?
You can cook so, but it is not recommended. This is because cooking mutton without a pressure cooker takes a lot more time than actual. So, for your ease, you must use a pressure cooker.
Mughlai Mutton Korma Recipe
Ingredients
- 500 gms Mutton
- 2 medium onions
- 2 medium tomatoes
- 1 tbsp ginger and garlic paste
- 1/2 cup yogurt
- 4 green chilies
- 1 tbsp tomato puree
- 3/4 tbsp turmeric powder
- 2 tbsp red chili powder
- 1 tbsp cumin powder
- 2 tbsp coriander powder
- 1/2 tbsp garam masala powder
- 1 tbsp kasoori methi dried fenugreek leaves
- 2 tbsp cream
- 8 cashew nuts
- Few saffron strands
- 1/4 cup chopped mint leaves
- 1/4 cup chopped coriander leaves
- 2 tbsp ghee
- 5 tbsp cooking oil
- Salt to taste
- Whole spices 2 bay leaves, 4 green cardamoms, garlic cloves, 1-inch stick of cinnamon, 1 tbsp jeera
- Salt to taste
Instructions
- In a pressure cooker, cook mutton by adding the dry powders.
- The dries include ginger garlic paste, turmeric, garam masala, and salt. After cooking, set it aside.
- In a frying pan, heat the oil and fry chopped onions followed by green chilies, mint leaves, and cashew nuts for 2-3 minutes. Add the whole spices. Let it air cool after cooking.
- In a blender, blend the fried onion mixture with little water to turn it into a smooth paste.
- In another cooking utensil, Fry chopped tomatoes in 5 tbsp of oil. To spice, the mixture put in turmeric, kasoori methi, garam masala, cumin powder, and coriander powder, and jeera. Fry it well and in the end, add tomato pure mixed with yogurt. Cook for a few minutes.
- It's time to mix all the prepared stuff.
- Mix onion cashew paste with the cooked mutton followed by tomato mixture. Mix well with a spatula so that everything gets merged in it. Cover the top and saute for a few minutes.
- In the end, add saffron, and 2 tbsp cream. Throw the chopped coriander leaves. Taste and check the spices. Cook for 5 more minutes.
- Make sure you are not skipping any of the above-mentioned elements.
- Serve hot by pairing your gravy with Naan or pulao.
