A rich, aromatic Old Delhi–style mutton korma with deep, complex flavours. While many think korma is difficult to make, it's actually quite straightforward when you follow the right steps. This recipe includes all the tips to achieve authentic taste, texture, and aroma at home.
High-protein
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Adapted from a video by Your Food Lab
MUTTON KORMA RECIPE | PURANI DELHI Waala Korma | पुरानी दिल्ली वाला मटन कोरमा | Chef Sanjyot Keer
Hot wateras needed to adjust consistency~1-1.5 cupsest.
Coriander powderfor final seasoning1 tbsp
Kewra wateroptional; just a light toucha few drops
Steps
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1
Prepare the birista (fried onions). Peel 350g of onions and slice them evenly into thin slices using a mandolin or knife, ensuring the layers separate.
2
Add enough oil to a deep vessel to fully submerge the onions and heat it to 150–165°C over medium-high heat.
3
Add the sliced onions to the hot oil, stirring frequently to ensure even cooking and separation of layers. As they begin to change colour and bubbles form, keep stirring.
4
When the onions turn light golden brown, stop cooking and lower the heat to prevent burning. Drain the onions using a strainer, pressing gently to remove excess oil.
5
Spread the fried onions (birista) on a plate or tray to cool completely, optionally on a bed of tissue paper to absorb excess oil. Reserve the fragrant onion oil for the korma.
6
Make the korma spice mix by grinding together 1 black cardamom, 5 green cardamom, ½ mace flower, 1 small piece of mace, and 1 inch of cinnamon in a spice grinder without roasting first.
7
Place 1kg of mutton with bone in a large pot and add 400g of yogurt, mixing gently.
8
Add 2 tbsp coriander powder, 2 tbsp Deghi Mirch powder, and 1 tbsp red chili powder. Then add 4–5 green cardamom, 4 cloves, 1 tbsp ginger garlic paste, and 3 tbsp of the fried onion oil. Season with salt to taste.
9
Do not mix. Place the pot over high heat and stir the mutton occasionally to roast it. The meat will begin releasing moisture.
10
After 8–10 minutes, once the mutton releases liquid, cover the pot and lower the heat. Cook the meat until it's about 80–90% tender, checking and stirring occasionally. If water is needed, add only hot water.
11
Cooking typically takes about 1 hour total, depending on mutton quality. If using a pressure cooker, cook for 20 minutes on low heat after the first whistle.
12
When the mutton is nearly fully cooked, crush the cooled birista and add it to the korma. This creates the signature grainy texture of the dish.
13
Add 1 tbsp coriander powder and mix well. Adjust the consistency by adding hot water as preferred.
14
Increase the heat and cook the korma for about 10 more minutes until the mutton is completely tender and pulls away from the bone.
15
Taste and adjust salt as needed. Add the korma spice mix powder to enhance aroma, then add a few drops of kewra water (optional) very sparingly. Stir thoroughly.
16
Turn off the heat and let the korma rest, covered, for 15–20 minutes. This resting period allows steam to settle and perfects the mutton's texture.
17
After resting, the korma is ready to serve. Enjoy it with khamiri roti or rice.
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