MUTTON KORMA RAJASTHAN STYLE | RAJASTHAN KA MUTTON KORMA | MUTTON KORMA скачать в хорошем качестве

MUTTON KORMA RAJASTHAN STYLE | RAJASTHAN KA MUTTON KORMA | MUTTON KORMA

MUTTON KORMA RAJASTHAN STYLE | RAJASTHAN KA MUTTON KORMA | MUTTON KORMA | असली मटन कोरमा #muttonkorma #muttonkormajaipurstyle #muttoncurryjaipur Slow-cooked, aromatic, and luxuriously rich—this classic Mutton Korma is pure royalty on a plate! Tender pieces of mutton simmered gently in a creamy yogurt-based gravy, infused with whole spices that fill your kitchen with irresistible aromas. This is a mildly spiced, deeply flavorful curry where patience is the secret ingredient. Perfect for festive meals, special family lunches, or when you’re craving an indulgent North Indian classic. Serve it with naan, rumali roti, or fragrant basmati rice for a truly regal experience. If you love slow cooking, traditional flavors, and melt-in-the-mouth meat—this Mutton Korma is for you! 🤍🔥 Ingredients 1.25 kg mutton 600 g sliced onions 75 ml oil (mustard or sunflower). If using mustard oil, make sure you heat the oil to smoking point, cool it and then use Whole spices - 1 inch cinnamon (2 pieces), 3-4 green cardamom, shah jeera (caraway seeds), 6-8 peppercorns, 3-4 cloves, 1/2 mace 200 g thick yogurt 50 g garlic paste 25 g ginger paste 25 g Kashmiri red chilli powder 25 g coriander powder 1 teaspoon turmeric 15 g desiccated coconut Salt to taste 1½ teaspoons garam masala 1 teaspoon khushboo masala Link to Khushboo masala in the video. Do make this because this imparts an irresistible flavor Method Heat oil in a heavy-bottomed pan. Add the sliced onions directly to the pan and cook them slowly until they turn golden brown. Do not fry the onions separately. Add the whole spices and mutton and sauté well until the mutton changes colour. Add the garlic paste and continue sautéing until the raw smell disappears. Lower the heat and add the thick yogurt gradually, stirring continuously. Continue sautéing until the mixture thickens. Add turmeric and salt. Cook again for 2-3 minutes. Add Kashmiri red chilli powder and continue cooking for 2-3 minutes before adding the coriander powder. Add a total of 250–300 ml water, depending on how thick you want the gravy. Finally add the garam masala and khushboo masala. Cover and cook on low heat for a 2-3 minutes to allow the flavors to develop. Add a capful of Kewra water (not essence). Transfer to a pressure cooker. 👉 Pressure cook for 3–4 whistles or until the mutton is tender. Serve hot with naan, rotis, or plain rice. If you enjoyed this recipe, don’t forget to like, share, and subscribe for more authentic regional dishes. #muttonkorma #muttoncurry #NoTomatoKorma #jaipur #IndianChicken #TraditionalIndianFood #RoyalIndianCuisine #DesiChicken #IndianHomeCooking #AuthenticRecipes #SlowCooking