Mutton Korma Recipe, Bengali Muslim-style

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!

Bengali Muslim-style Mutton Korma

Mutton Korma needs no introduction I suppose! With hundreds of recipes available, there are variations. The recipe for Mutton Korma I am sharing is a bit different from the famous Delhi Style Mutton Korma or Awadhi Mutton Korma. I have tried both Purani Dilli Ka Mutton Korma as well as Lucknow style Korma and then I tried a simplified version, Bengali Muslim-style Mutton Korma, a curry quite famous in Bengali Muslim Weddings. Obviously, they do use Deg to cook the mutton curry, however, I use a pressure cooker to cook mutton korma at home! Needless to say, the recipe comes from my in-laws.

Mutton Korma in a Pressure Cooker

Here comes the make my life easy part. Traditionally Qorma is cooked in a deg for hours. You need at least 2 hours to slow-cook perfect mutton quorma. However, the Pressure cooker works quite well if you follow a few tips and tricks.

My recipe is the same as I learned, which is a family recipe that has been handed down for years and years and years. Well not to me! I mean not to me directly. Mehebub helped me with the recipe and I learned. The only thing I changed about it was making it in the Pressure Cooker. If you wish, you can use a heavy bottom pan to cook it however, I prefer my precious me-time which I save on a precious Sunday by using a pressure cooker to cook mutton. Moreover, it is better to save natural gas, isn't it? Supply is not unlimited, after all!

Mutton Korma in a Pressure Cooker- Recipe Video -মাটন কোর্মা রেসিপি

History of Korma aka Quorma

Korma aka Qorma needs no special introduction especially when we talk about Mughlai cuisine. Various types of Qormas were known to be cooked in the Mughal kitchen with or without meat. This probably is the reason, vegetable korma is equally popular. Traditional Qorma aka Korma calls for yogurt and also a few selected spices where the yogurt is cooked with the spices but not till the level of curdling. Basically, Qorma is a rich gravy-based dish. The recipe of Korma, however, varies from state to state and country to country. Though the basic concept is the same, however, qorma has adopted the distinctive flavors of different cuisines. An Awadhi Qorma is completely different than the Bengali Korma and even we cook korma differently in West Bengal and Bangladesh. 

If we took the reference of Akbarnama,  Qorma has popularized during the regime of Akbar thanks to the Rajput cooks. It has been told that the dish was named after the Rajput Kurma tribes. Traditionally Qorma was cooked with a lot of Ghee. Oil was not being used back then.

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. Else you can use a Deg with a heavy bottom.

Here's how I cook the perfect Mutton Korma!

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Mutton Korma Recipe, Bengali Muslim-style

Bengali Muslim-style Mutton Korma

Mutton Korma made in a pressure cooker! 20 Ingredients, 1 our, super easy to cook and a bit different from Delhi-style Mutton Qurma! 

Course Mutton, Side

Cuisine Indian

Keyword bengali mutton korma recipe, Mujtton Korma in a pressure cooker, Mutton Curry in a pressure cooker, Mutton Korma recipe, Mutton Korma recipe Debjanir Rannaghar, মাটন কোর্মা রেসিপি

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 5 People

Calories 847kcal

Author Debjani Chatterjee Alam

Cost Rs 1000

Equipment

• 1 Pressure Cooker
• 1 Chopping Board
• 1 Knife
• 1 Spatulla
• 3-4 Bowls

Ingredients

• 1 kg Mutton
• 100 g Mutton Fat
• 1 Tbsp. Ginger paste
• 2 Tbsp. Garlic Paste
• 1 Tbsp. Green Chili Paste
• 5 Onions
• 200 ml Plain Yoghurt

Spices

• 1 Tsp. Coriander Powder
• 1 Tsp. Roasted Cumin Powder
• 1 Tsp. Red Chili Powder
• 1 Tsp. Turmeric Powder
• 1 Tsp. Sugar
• 1 Tsp. Sahi Garam Masala
• 2 Tsp. Salt
• 100 ml Vegetable Oil
• 1 Tbsp. Ghee

Temperings

• 2 Cinnamon stick
• 6 Green Cardamom
• 10 Clove
• 3 Dry Red Chili

Get ingredients with

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 Tsp. Salt and 1 Tbsp. 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 Tbsp. 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 Tsp. Coriander Powder,  1 Tsp. Cumin Powder (roasted), 1 Tsp. Turmeric Powder, and also 1 Tsp. Red Chili Powder.
• Mix those with the mutton.
• Now add 1 Tbsp. each of Garlic Paste, Ginger Paste, and also Green Chili Paste.
• Mix thoroughly.
• Let the mutton cook for 10 minutes on 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 Tsp. 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 onion and mix.
• Now add 1 Tsp. 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 can completely skip it. 

Nutrition

Serving: 200g | Calories: 847kcal | Carbohydrates: 19.5g | Protein: 61.3g | Fat: 57.8g | Saturated Fat: 18.7g | Cholesterol: 201mg | Sodium: 1154mg | Fiber: 3.8g | Sugar: 8g

Let's Connect over the delectable Mutton Quorma Recipe!

I would love to see a picture if you are making the prawns following my recipe. You can share here at dolonchttrj@gmail.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.

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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.

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