Bhopali Gosht Korma
An authentic non-vegetarian recipe from Madhya Pradesh, India
Cook Time
60 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
600g Mutton (bone-in pieces)
3medium Onions
150g Plain yogurt (dahi)
2tbsp Ginger-garlic paste
4tbsp Ghee
2piece Bay leaves
4piece Green cardamom pods
2piece Black cardamom
4piece Cloves
1inch Cinnamon stick
2piece Mace (javitri)
2tbsp Poppy seeds (khus khus)
20g Cashew nuts
0.5tsp Turmeric powder
2tsp Coriander powder
1tsp Red chilli powder
1tsp Garam masala
1tsp Kewra water
1.5tsp Salt
3tbsp Fresh coriander leaves
20 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Soak poppy seeds and cashew nuts in warm water for 20 minutes, then grind to a smooth paste. Set aside.
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Slice the onions thinly and fry in ghee over medium heat until deep golden brown and crispy. Remove half the fried onions and set aside for garnish. Grind the remaining half into a paste.
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In the same ghee, add bay leaves, green cardamom, black cardamom, cloves, cinnamon, and mace. Let them sizzle for 30 seconds.
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Add the mutton pieces and sear on high heat until browned on all sides, about 8–10 minutes.
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Add ginger-garlic paste and cook for 2–3 minutes until the raw smell disappears.
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Reduce heat to medium. Add turmeric powder, coriander powder, and red chilli powder. Stir and cook for 2 minutes.
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Add the fried onion paste and cook for 3–4 minutes, stirring frequently.
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Whisk the yogurt until smooth and add it to the pan. Stir continuously to prevent curdling. Cook for 5 minutes until the oil separates.
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Add the poppy seed-cashew paste and mix well. Cook for 3 minutes.
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Add 200 ml warm water and salt. Bring to a boil, then reduce heat to low. Cover and cook for 30–35 minutes until the mutton is tender and the gravy is thick and rich.
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Add garam masala and kewra water. Stir gently and cook for 2 more minutes.
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Garnish with reserved fried onions and fresh coriander. Serve with naan, sheermal, or steamed rice.
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Chef's Tips
Bhopali korma is distinguished by its use of poppy seeds and cashews for a rich, creamy gravy — don't skip the soaking and grinding step.
Browning the mutton well before adding spices is essential for depth of flavour; don't rush this step.
Adding yogurt on low heat and stirring continuously prevents it from splitting and keeps the gravy smooth.
Kewra water (pandanus extract) is the signature finishing touch of Bhopali cuisine — a little goes a long way.
About This Dish
Bhopali Gosht Korma is a traditional non-vegetarian dish from Madhya Pradesh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Bhopali korma is distinguished by its use of poppy seeds and cashews for a rich, creamy gravy — don't skip the soaking and grinding step. - Browning the mutton well before adding spices is essential for depth of flavour; don't rush this step. - Adding yogurt on low heat and stirring continuously prevents it from splitting and keeps the gravy smooth. - Kewra water (pandanus extract) is the signature finishing touch of Bhopali cuisine — a little goes a long way.
Category
Non-Vegetarian
Cook Time
60 mins
Servings
4 servings
Difficulty
Medium