The scope of cooking any korma curry is wide as there are a lot of variations of cooking korma. Kormas are basically vegetable or meat cooked in creamy, spicy and rich gravy. The gravy bases are usually created by adding yogurt, cream, pasted dry fruits and raw spices. Korma curry is believed to have it’s origin in the Mughlai cuisine. They are rich, flavourful, creamy, wholesome and not to mention, utterly delicious. Among all the variations of kormas, the one I love the most is, Mutton Korma.
This Vijaya Dashami, I paired Mutton Korma with a completely Bengali rice item – Basamti Pulao (you can find the recipe here) and believe me, this combination of Bengal & Mughal is awesome 🙂 The creamy mutton mixes with the aromatic pulao – Oh, nothing can be better than this! I said to myself…
Speaking about Mutton Korma, it’s an authentic Mughlai dish that is made by cooking mutton in yogurt and cream gravy. Many people prefer to cook it with boneless mutton, but I always prefer mutton with bones. This dish is bit sweet in taste, but I prefer it not to be that sweet so I add green chillies and replace cream with cashew-nut paste. I have also dared to add potato in it – Bengalis are very fond of potatoes you know 🙂 This is my version of Mutton Korma and I am sure you will love it. So, here’s the recipe.
- 500 gms curry cut mutton (with bone)
- 1 cup yogurt
- 3/4 cup cashew-nut paste
- 1 big onion, roughly chopped
- 4-5 green chillies, roughly chopped
- 1 potato, diced (optional)
- 1 tea-spoon ginger paste
- 1 tea-spoon garlic paste
- 5-6 cardamom (elaichi)
- 2-3 cinnamon (dalchini)
- 5-6 cloves (laung)
- 1 tea-spoon cumin powder (jeera)
- 1 tea-spoon coriander powder (dhaniya)
- 1/2 tea-spoon turmeric powder (haldi)
- 1 tea-spoon garam masala powder
- salt (according to taste)
- 2-3 table-spoon oil
- Marinate the mutton for atleast 1 hour with yogurt, little salt and turmeric powder.
- Crush the whole spices and keep aside.
- Make a fine paste of onion and green chillies together.
- Heat oil in a pan and shallow fry the potato pieces. Once fried, keep it aside.
- Heat oil again and add the crushed spices. Sautè until the you start getting the aroma.
- Now, add the onion-chilli paste and ginger garlic paste and saute until the onion paste starts changing colour and the paste becomes thick.
- Add coriander powder and cumin powder and stir for another 1-2 minutes.
- Now, add the marinated mutton, fried potato and desired salt. Mix it very well.
- Add 2-3 cups of warm water and cover the lid. Let it get cooked in low flame for 30-40 minute or until the mutton becomes soft and tender.
- Keep checking the consistency of the gravy. If you find it’s getting too thick, you can add more warm water.
- Once the mutton is well cooked, add the cashew-nut paste and mix well.
- Cover the lid and let it get cooked for another 7-10 minutes in low flame.
- Turn off the flame and add the garam masala powder, mix well and cover it again.
- Let it set for 10 minutes.
- Your Mutton Korma is ready to be served now 🙂
Have it with hot steamed rice or roti/chapatti/nan/kulcha – it tastes amazing! If you love twists in taste, you can have it like I did – have it with Bengali Basanti Pulao. This is a rare combination, but worth trying.
Prepare this amazing dish at your home and do let me know in comments about how you like it. Happy eating and Happy Festivities to you guys!!!