Pressure Cooker Mutton Korma | Simple Mutton Korma Recipe | Tasty Mutton Korma Recipe | 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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