Pressure Cooker |Simple Dish|Yummy |How To Make Mutton Korma||Mutton Korma Delhi Style|मटन कोरमा|Mutton Korma Dining Establishment Style||Mutton Gravy Dish

Active 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 little.
– 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 Components:.
– 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.
– Fine-tuned Oil- 3 tablespoon + oil for frying the sliced up onions into birista.
– Ghee- 2 tbsp.
– Kewra Water- 1 tsp.


– 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 gently with your hand or grind it extremely roughly in a mill. Shouldn't be powdery but should be coarse to make the gravy granular.
– Blend the curd/plain/Greek yogurt and set aside.
– To make cashew paste, include all the cashew nuts in a grinder/blender and grind into a powder. Now add 2-3 tbsp water and mix again into a smooth paste.


– Heat oil and ghee in a pressure cooker or curry pan.
– Add all the entire spices, provide a stir and after that include the mutton pieces.
– Provide 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 include all the spice powders aside from Garam Masala Powder, mix and fry on medium heat for 4 mins.
– Now add the crushed onions and fry for 2 mins.
– Now turn off heat and add the cashew paste & blended curd/yogurt. Mix it well and after that switch on heat on low.
– Keep mixing and cooking on low heat for 3-4 minutes till the curd/yogurt is prepared and oil separates.
– Now include 400 ml water, give a mix and pressure for 4-5 whistles.
– (In case you're utilizing pressure cooker keep the heat on high till the 1st whistle (takes around 6 minutes) and after that the balance 3-4 whistles on medium low heat (for around 12 mins). So the overall 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 include water as & when necessary.).

– Open the lid of the pressure cooker only after it has released pressure by itself.
– Turn 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.
– Turn off heat and let it rest for 30 mins prior to serving.

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About the Author: Yvette Cook


  1. Another of your beautiful recipes 😍👍 thank you for sharing 👌

  2. Like that new jingles tailored for your mesmerising dishes keep up your and our spirits high with innovative culinary skills

  3. Wow amazing

    I will upload kunna gosht recipe Inshaaallah soon

  4. You are just amazing ma’ma☺️
    Your Recipes are always mind blowing😋😋
    Thank you so much for the wonderful mutton curry🙏

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