- 500 gms Mutton
- 150 gms curds/yogurt
- 2 med sized Tomatoes
- 3 onions sliced
- 1 tbsp heaped Ginger/garlic paste
- 1 tsp red masala
- 1 tsp Garam masala powder
- 1 tbsp Coriander Powder
- 1 tsp Cumin powder
- handful of mint leaves and coriander leaves +2-3 green chilies(ground to a smooth paste) Green chilly
- 10-15 cashews
- 1tbsp+frying onions. Oil
- to taste. Salt
Mutton Korma is an absolutely rich and delicious dish from the mughlai cuisine.The gravy gets its richness from curds and cashews which makes this dish even more tastier..It goes very well with Tandoori Roti/Naan/Rice/Pulav .I enjoyed it with some hot green peas pulav.
Fry the onions till brown and crisp and keep aside.
Grind the tomato and cashews to a smooth paste.
Use the same oil in which the onions were fried .
In the cooker body heat oil add bay leaves and the marinated mutton along with the green paste.
Fry over medium heat for about 7-8 min
Add the tomato and cashew nut paste and saute till the oil separates.
Add all the powdered masalas and the fried onions.
Mix all well add water (the gravy should be thick)
And pressure cook till the Mutton is well cooked.
Release the pressure once done and serve hot.