Mutton Korma can be cooked in many different ways by using many different ingredients differently. But there are few basic ingredients which is a must in any cooking style. Ours here is Delhi style mutton korma.
INGREDIENTS:
Mutton pieces (1/2 kg) neatly cut and washed.
Mutton minced (250 gms).
Curd (200gms).
Onions diced and seperated (3 big).
Tomatoes diced (2).
Green chillies slit (4-5).
Oil for cooking (10ml).
Coconut paste (1/4 cup).
Salt to taste.
Red chilli powder (2 TBs), Turmeric powder (1 Tsp).
Garam masala powder (2 TBs), Coriander powder(1 TBs).
Coriander leaves for garnishing.
Whole garam masala : Cinanmmon (4-5), Cardamon (3-4), Cloves (3-4), Bay leaves (4-5), Black pepper (10-15).
PROCEDURE:
Heat oil in pressure cooker and add whole garam masala and allow them to pop, now add onions, salt a pinch of sugar and cook till golden brown, now add tomatoes, green chillies, garam masala powder (1 TBs) and cook, now add chilli powder, turmeric powder, coriander powder and cook till oil leaves the ingredients, check that ingredients don't burn up, now add curd, mutton pieces and minced mutton and stir up well, now add coconut and stip up well, so that all the things gets mixed up well, add adequate water and pressure cook it till mutton pieces gets softer and gets cooked up. Now as the mutton gets cooked up slowly allow the pressure cooker to cool and then carefully open the lid, now check the consistency of the gravy, and if required boil it to make it a thick one. Now garnish it with coriander leaves and lemon juice. Serve it with naan, paratha, biriyani, pulao or plain rice. Whatever be the side dish, main course will taste great.
INGREDIENTS:
Mutton pieces (1/2 kg) neatly cut and washed.
Mutton minced (250 gms).
Curd (200gms).Onions diced and seperated (3 big).
Tomatoes diced (2).
Green chillies slit (4-5).
Oil for cooking (10ml).
Coconut paste (1/4 cup).
Salt to taste.
Red chilli powder (2 TBs), Turmeric powder (1 Tsp).
Garam masala powder (2 TBs), Coriander powder(1 TBs).
Coriander leaves for garnishing.
Whole garam masala : Cinanmmon (4-5), Cardamon (3-4), Cloves (3-4), Bay leaves (4-5), Black pepper (10-15).
PROCEDURE:
Heat oil in pressure cooker and add whole garam masala and allow them to pop, now add onions, salt a pinch of sugar and cook till golden brown, now add tomatoes, green chillies, garam masala powder (1 TBs) and cook, now add chilli powder, turmeric powder, coriander powder and cook till oil leaves the ingredients, check that ingredients don't burn up, now add curd, mutton pieces and minced mutton and stir up well, now add coconut and stip up well, so that all the things gets mixed up well, add adequate water and pressure cook it till mutton pieces gets softer and gets cooked up. Now as the mutton gets cooked up slowly allow the pressure cooker to cool and then carefully open the lid, now check the consistency of the gravy, and if required boil it to make it a thick one. Now garnish it with coriander leaves and lemon juice. Serve it with naan, paratha, biriyani, pulao or plain rice. Whatever be the side dish, main course will taste great.
No comments:
Post a Comment