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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
Cook Time 1 hour
Total Time 1 hour 15 minutes
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 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

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
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