The taste of a korma is based on a mixture of spices: like cinnamon, cardamom, and coriander combined with curd incorporated slowly and carefully with the meat or paneer, or any other vegetables. The marinated mutton chunks are fried /roasted with yogurt, fried onions, garlic, and ginger and sometimes added with potatoes finished in a warm, spicy, cumin, coriander flavored sauce, which makes a Delicious Mutton & Potato Korma.
Here I added potato to make mutton & potato korma, you can add papaya also and make mutton korma.
Main equipment required
A Kadai or a frying pan
Serving plate
spatula
Mixing bowl
Ingredients
Mutton -300 gm
Onions-3
Potato-3 medium size
Yogurt-200 gm
ginger-garlic paste-2 tbsp
Bay leaves-2
cardamom -2
Cloves-5
Cinnamon-1” stick
Roasted cumin powder-1/2 tbsp
Oil-1/2 cup
Turmeric powder-2 tbsp
Chili flakes-1/2 tbsp
Salt to taste
coriander leaves
Delicious Mutton & Potato Korma
Marinate mutton chunks with salt and turmeric powder and keep it for half an hour.
Keep ready all the spices
Chop the onions
Cut the potatoes into two halves
Heat oil in a pressure cooker
Add chopped onions and fry it till it becomes brown in color, take it out from the oil and keep aside
Drop the potatoes and fry them till the color changes and take them out from the oil
Add all the whole spices in the same oil and sauté them for a minute
Slowly add the marinated mutton chunks and stir it.
Add ginger-garlic paste and cook it for 2-3 minutes
Now add all the spices. e.g. turmeric, cumin, red chili powder, need not to add salt, as I already marinated with excess salt if requires you can check it at the last.
Add yogurt, and stir it continuously to make a fine consistency of curd.
Now drop the fried potatoes and mix it well.
Pour approximately 2 cups of water and cover the lid, and wait for 2 whistles.
Open the lid and add the fried onions.
Cook them for 3-4 minutes more.
Transfer them to a serving bowl, add chopped coriander leaves and serve hot with rice or roti.
Delicious Mutton & Potato Korma
Equipment
- pressure cooker
- Serving plate
- Spatula
- mixing bowl
Ingredients
- 300 gm mutton
- 3 Onion
- 3 Potato
- 1/2 cup yogurt
- 2 tbsp ginger-garlic paste
- 2 bay leaves
- 2 Cardamom
- 5 Cloves
- 1 inch cinamom stick
- 1 tbsp cumin powder
- 1/2 cup oil
- 2 tbsp turmeric powder
- 1 tbsp red chili powder
- salt
- Chopped coriander leaves
Instructions
- Marinate mutton chunks with salt and turmeric powder andkeep it for half an hour.
- Keep ready all the spices
- Chop the onions
- Cut the potatoes in two halves
- Heat oil in a pressure cooker
- Add chopped onions and fry it till it becomes brown incolor, take it out from the oil and keep aside
- Drop the potatoes and fry them till the color changes andtake them out from the oil
- Add all the whole spices in the same oil and sauté them fora minute
- Slowly add the marinated mutton chunks and stir it.
- Add ginger garlic paste and cook it for 2-3 minutes
- Now add all the spices .e.g. turmeric, cumin, red chili powder,need not to add salt, as I already marinated with excess salt , if requires youcan check it at the last.
- Add yogurt, and stir it continuously to make a fine consistencyof curd.
- Now drop the fried potatoes and mix it well.
- Pour approximately 2 cups of water and cover lid, and waitfor 2 whistle.
- Open the lid and add the fried onions.
- Cook them for 3-4 minutes more.
- Transfer them to serving bowl, add chopped coriander leavesand serve hot with rice or roti.