Bengali Muslim-style Mutton Korma made in a pressure cooker! 20 Ingredients, 1 Hour, super easy to cook, and a bit different from Delhi-style Mutton Qurma!
Jump to:
- Bengali Muslim-style Mutton Korma
- Mutton Korma in a Pressure Cooker
- Mutton Korma in a Pressure Cooker- Recipe Video -মাটন কোর্মা রেসিপি
- History of Korma aka Quorma
- Ingredients
- Variations
- Equipment
- Top tip
- Mutton Korma in a Pressure Cooker: Frequently Asked Questions
- Here's how I cook the perfect Mutton Korma!
- Recipe Card
- Easy Mutton Recipes
- Let's connect over the delectable Mutton Quorma Recipe!
- Gosht Korma Recipe Pin for your Pinterest Board!
Bengali Muslim-style Mutton Korma
This Mutton Korma recipe is a little different from the well-known Delhi or Awadhi versions. I've tasted both the Purani Dilli and Lucknow styles, and then I experimented with a simpler, Bengali Muslim-style Mutton Korma - a curry often served at Bengali Muslim weddings. While they traditionally cook it in a large pot called a "deg," I use a pressure cooker to make it at home! This recipe, of course, comes from my in-laws.
Mutton Korma in a Pressure Cooker
Now for the easy part! Normally, Qorma takes hours to cook in a deg. Slow-cooking perfect mutton quorma can take at least two hours. However, a pressure cooker works surprisingly well if you follow a few simple tips.
This recipe is exactly as I learned it; a family recipe passed down through generations. Well, not directly to me! Mehebub helped me understand it, and I learned it from him. The only change I made was adapting it for the pressure cooker.
While a heavy-bottomed pan is often recommended, I cherish my Sunday relaxation time, so I prefer using a pressure cooker for mutton. Plus, it's more efficient for saving natural gas, which is a limited resource, after all!
Mutton Korma in a Pressure Cooker- Recipe Video -মাটন কোর্মা রেসিপি
History of Korma aka Quorma
Korma, also known as Qorma, is a well-known dish, especially when discussing Mughlai cuisine. Throughout history, the Mughal kitchen prepared various types of Qormas, some with meat and some without, which explains why vegetable korma is so popular. Traditional Korma requires yogurt and a few carefully chosen spices. The yogurt is cooked with the spices, but only to a certain point, preventing it from curdling. Essentially, Korma is a rich dish with a gravy base. The recipe for Korma varies depending on the region or country. While the basic concept remains the same, Korma has adapted to incorporate the unique flavors of different cuisines. For example, an Awadhi Qorma differs significantly from a Bengali Korma, and even within West Bengal and Bangladesh, the way Korma is prepared varies.
Referring to the Akbarnama, Korma gained popularity during Akbar's reign, largely due to Rajput cooks. It is believed that the dish was named after the Rajput Kurma tribes. Traditionally, Korma was prepared with a generous amount of ghee, as oil was not commonly used at that time.
Ingredients
- Mutton
- Mutton Fat
- Ginger paste
- Garlic Paste
- Green Chili Paste
- Onion
- Plain Yoghurt
- Coriander Powder
- Roasted Cumin Powder
- Red Chili Powder
- Turmeric Powder
- Sugar
- Sahi Garam Masala
- Salt
- Oil
- Ghee
- Cinnamon stick
- Green Cardamom
- Clove
- Dry Red Chili
Variations
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish
- Deluxe - add more Ghee
- Kid-friendly - adjust the spices!
Equipment
Equipment can have a big impact on how a recipe turns out. If using a pressure cooker to cook Mutton Korma, use a heavy one. Otherwise, you can use a Deg with a heavy bottom.
Top tip
Use a pressure cooker to cook the mutton Korma! This is the main trick! Do not overdo the spices.
Mutton Korma in a Pressure Cooker: Frequently Asked Questions
For sure, you can. The ingredients will be the same. You just need to use a deep-bottom pot and need to slow-cook the mutton for around 3 hours. Just a little water while the gravy is drying out.
Yes again! If you have one, use it. It would be less time-consuming than typical slow cooking.
Why not? Use whatever meat you prefer. The cooking time, however, will be different.
Here's how I cook the perfect Mutton Korma!
Recipe Card
Mutton Korma Recipe, Bengali Muslim-style
Equipment
- 1 Pressure Cooker
- 1 Chopping Board
- 1 Knife
- 1 Spatulla
- 3-4 Bowls
Ingredients
- 1 kg Mutton
- 100 g Mutton Fat
- 1 tablespoon Ginger paste
- 2 tablespoon Garlic Paste
- 1 tablespoon Green Chili Paste
- 5 Onions
- 200 ml Plain Yoghurt
Spices
- 1 teaspoon Coriander Powder
- 1 teaspoon Roasted Cumin Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Sugar
- 1 teaspoon Sahi Garam Masala
- 2 teaspoon Salt
- 100 ml Vegetable Oil
- 1 tablespoon Ghee
Temperings
- 2 Cinnamon stick
- 6 Green Cardamom
- 10 Clove
- 3 Dry Red Chili
Instructions
Marination
- Ask the butcher for curry-cut pieces of mutton.
- Cut the mutton fat into small chunks as well.
- Marinate mutton chunks and mutton fat with 1 teaspoon Salt and 1 tablespoon Garlic Paste.
- Keep the marinated mutton in the refrigerator for 8 hours before cooking.
Mutton Korma in a Pressure Cooker cooking process
- Take the mutton out of the refrigerator for at least one hour before cooking.
- I do not use a separate pan for this recipe. I use the pressure cooker even for frying the onions.
- Finely chop Onions.
- Heat the Oil in a heavy-bottom Pressure Cooker.
- Once heated, fry the onions in small batches.
- Do not over-fry onion. Crisps are not needed.
- Once the first batch is done, strain those and fry the remaining.
- After completion, add 1 tablespoon Ghee to the oil remaining in the pressure cooker.
- Let it melt and temper it with 2 Cinnamon sticks, 6 Green Cardamom, 10 Cloves, and also 3 Dry Red Chilies.
- Now add the marinated mutton and mix it thoroughly with the whole spices.
- Cook over low flame for 10 minutes.
- You will see the mutton changing color.
- Now add the spices- 1 teaspoon Coriander Powder, 1 teaspoon Cumin Powder (roasted), 1 teaspoon Turmeric Powder, and also 1 teaspoon Red Chili Powder.
- Mix those with the mutton.
- Now add 1 tablespoon each of Garlic Paste, Ginger Paste, and also Green Chili Paste.
- Mix thoroughly.
- Let the mutton cook for 10 minutes on a low flame.
- You will see the mutton releasing a lot of moisture by this time.
- At this point add 2 cups of boiling water.
- Mix again and add 1 teaspoon Sugar.
- Now add half of the fried Onion and mix.
- Once the boiling starts, put the lid on.
- Cook on slow flame till the pressure cooker releases pressure one time (one whistle!).
- Open the lid when there's no pressure at all!
- Switch the flame on and keep cooking on a low flame.
- Now add 200ml plain yogurt and mix properly.
- At this point, add the remaining fried onions and mix.
- Now add 1 teaspoon Sahi Garam Masala and mix.
- Put the lid on and Cook on a slow flame till the pressure cooker releases pressure 2 times (two whistles!).
- Open the lid and keep cooking at a low flame.
- Cook till the mutton is well cooked and the gravy is semi-thick.
- Once done, switch the flame off.
- Don't serve just after cooking is finished! Give at least 30 minutes rest before serving!
If You are not using a Pressure cooker
- Use a heavy bottom vessel to cook mutton Korma in this case.
- The process will be the same, however, you need to cook the mutton for 1 hour before adding the Yoghurt and another 1.5 hours after adding the yogurt.
- It has to be slow-cooking and believe me if you have time, this is the ideal process of cooking mutton Korma.
Serving Suggestion
- Serve Mutton Korma hot with your choice of Roti/ Paratha/ Rice/ Pulao.
Video
Notes
- You can reduce the marination time; however, it is highly recommended.
- If not using a pressure cooker, you need at least 2.5 hours to cook the mutton. With a pressure cooker, you will need one hour.
- Boiling water is a must; do not add water at room temperature or cold water while cooking mutton.
- You can increase or decrease the chili powder, based on how hot you need the korma to be.
- You can substitute Ghee with oil, or you can completely skip it.
Nutrition
Easy Mutton Recipes
- Indian Mutton Raan Roast (also known as Indian-Style Mutton Leg Roast)
- Keema Kaleji (also known as Keema Kalija | Indian mutton mince and mutton liver curry)
- Kosha Mangsho | Bengali Mutton Kasha
- Bengali Chorbir Bora (also known as Mutton Fat Fritters)
- Bengali Mutton Stew with Veggies in a pressure cooker (also known as Shobji diye Mangshor Jhol)
- Nalli Nihari (also known as Mutton Nihari Recipe | Gosht Nihari)
- Joggi Barir Mangsho (also known as Biyebarir Mutton Curry)
- Gota Roshun diye Mangshor Jhol (also known as Bengali Mutton Curry with Garlic Pod)
- Keema Matar (also known as Mutton mince cooked with green peas)
- Bengali Mete Chorchori (also known as Mutton Liver side with Potato chunks)
- Mangsha Tarkari (also known as Oriya Mutton Curry)
- Kolkata Mutton Biryani (also known as Calcutta Biryani)
- Posto Mangsho (also known as Bengali Mutton Curry cooked with Poppy Seed Paste)
- Mangshor Jhol (also known as Bengali light Mutton curry) in a Pressure Cooker!
- Gota Moshlar Mangsho (also known as Kata Moshlar Mangsho | Mutton cooked with whole spices)
- Hyderabadi Haleem (also known as Mutton Haleem | Haleem Recipe)
- Kolkata's Mutton Tikia, the meaty delicacy!
- Bengali Keema Curry (also known as Mutton Mince Curry with Potato Chunks)
Let's connect over the delectable Mutton Quorma Recipe!
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Gosht Korma Recipe Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Leave a Reply