Mutton Korma Masala
Mutton Korma Masala
Fry onions & tomatoes till reddish brown.Add Roopaks korma masala & stir for few minutes.Then add meat & cook for 15-20 minutes.Add salt to taste.
Mutton Korma Recipe
Here's a basic recipe for Mutton Korma, which you can customize according to Roopak's style or your preferences:
Ingredients:
- 500g Mutton, cut into pieces
- 2 Onions, finely chopped
- 2 Tomatoes, finely chopped
- 2 Tablespoons ginger-garlic paste
- 1/2 Cup yogurt
- 1/4 Cup cashew nuts, soaked in water for 30 minutes
- 2 Tablespoons oil or ghee
- 2-3 Green cardamom pods
- 2-3 Cloves
- 1-Inch cinnamon stick
- 1 Bay leaf
- 1 Teaspoon cumin seeds
- 1 Teaspoon coriander powder
- 1/2 Teaspoon turmeric powder
- 1/2 Teaspoon red chili powder (adjust to taste)
- Salt to taste
- Fresh coriander leaves for garnish
- Water as needed
Instructions:
- Heat oil or ghee in a large pan or pressure cooker over medium heat. Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté until fragrant, about 1 minute.
- Add chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and sauté for another 2-3 minutes until the raw smell disappears.
- Add chopped tomatoes and cook until they become soft and mushy.
- Meanwhile, grind the soaked cashew nuts into a smooth paste using a little water.
- Once the tomatoes are cooked, add mutton pieces to the pan and fry until they are browned on all sides.
- Add turmeric powder, coriander powder, red chili powder, and salt. Mix well to coat the mutton with the spices.
- Add the cashew paste and yogurt to the mutton. Stir well to combine.
- If using a pressure cooker, add about 1/2 to 1 cup of water, depending on how thick you want the gravy to be. If using a regular pan, add enough water to cover the mutton pieces. Adjust the salt if needed.
- Cover the pressure cooker and cook for about 5-6 whistles or until the mutton is tender. If using a regular pan, cover and cook on low heat until the mutton is tender, stirring occasionally.
- Once the mutton is cooked and the gravy is thickened, remove from heat.
- Garnish with fresh coriander leaves before serving.
- Serve hot with naan, rice, or roti.