PRESSURE COOKER MUTTON KORMA | SIMPLE MUTTON KORMA RECIPE | MUTTON CURRY

yogurt

🥗Healthier: low-fat yogurt

💰Cheaper: buttermilk

Low-fat yogurt reduces calories while maintaining creaminess.

mutton

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than mutton.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers healthier fats while vegetable oil is cost-effective.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Parsley provides a similar flavor profile and is often less expensive.

Slice the onions and fry on medium high heat in oil till golden. Remove from oil and spread it on a plate to cool. Crush it lightly with your hand or grind it very roughly in a grinder.

Whisk the curd/plain/Greek yogurt and set aside.

To make cashew paste, add all the cashew nuts in a grinder/blender and grind into a powder. Now add 2-3 tbsp water and blend again into a smooth paste.

Heat oil and ghee in a pressure cooker or curry pan.

Add all the whole spices, give a stir and then add the mutton pieces.

Give a mix and then sear (bhunno) on high/medium high heat for around 5 mins till the mutton is browned.

Add the Ginger Garlic paste, give a mix and fry on medium low heat for around 3 mins.

Add all the spice powders other than Garam Masala Powder, mix and fry on medium heat for 4 mins.

Add the crushed onions and fry for 2 mins.

Switch off heat and add the cashew paste & whisked curd/yogurt. Mix it well and then switch on heat on low.

Keep mixing and cooking on low heat for 3-4 mins till the curd/yogurt is cooked and oil separates.

Add 400 ml water, give a mix and pressure cook for 4-5 whistles.

Open the lid of the pressure cooker only after it has released pressure on its own.

Switch on heat and add the Garam Masala and season with salt (if needed).

Add the Kewra water, give a mix and cook on low heat for 2-3 mins.

Switch off heat and let it rest for 30 mins before serving.

Cooking Techniques

Equipment Needed

Spice Level: