Korma
An authentic non-vegetarian recipe from Delhi, India
Cook Time
75 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
700g Mutton, bone-in pieces
250g Yogurt
3piece Onion, thinly sliced
50g Cashews
40g Ginger-garlic paste
15g Whole spices (cinnamon, cloves, cardamom, bay leaf)
12g Coriander powder
8g Red chilli powder
8g Garam masala
0.5g Saffron
50ml Warm milk
80ml Ghee
12g Salt
13 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 saffron in warm milk. Soak cashews in warm water for 20 minutes, then grind to a smooth paste.
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Fry sliced onions in ghee until deep golden brown. Drain and grind to a paste.
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In the same ghee, add whole spices and fry for 30 seconds until fragrant.
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Add ginger-garlic paste and cook for 2 minutes.
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Add mutton and brown on high heat for 8 minutes.
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Add yogurt in three batches, stirring each addition into the meat well.
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Add red chilli powder, coriander powder, and salt. Stir well.
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Add the fried onion paste and cashew paste. Mix thoroughly.
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Add a splash of water if needed. Cover and simmer on low heat for 45 minutes until mutton is tender.
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Add garam masala and saffron milk in the last 5 minutes.
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Serve garnished with fried onions and a drizzle of ghee.
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Chef's Tips
Delhi-style korma is Mughlai in heritage — patience and good ghee are the two secrets.
Browning the onions deep golden (not burnt) gives the korma its characteristic sweetness and colour.
Never rush the yogurt addition — add in small batches and let it absorb before adding more.
The dish tastes better the next day as the spices meld together overnight.
About This Dish
Korma is a traditional non-vegetarian dish from Delhi, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Delhi-style korma is Mughlai in heritage — patience and good ghee are the two secrets. - Browning the onions deep golden (not burnt) gives the korma its characteristic sweetness and colour. - Never rush the yogurt addition — add in small batches and let it absorb before adding more. - The dish tastes better the next day as the spices meld together overnight.
Category
Non-Vegetarian
Cook Time
75 mins
Servings
4 servings
Difficulty
Medium