PRESSURE COOKER MUTTON KORMA | SIMPLE MUTTON KORMA RECIPE | MUTTON CURRY

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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