Korma
An authentic non-vegetarian recipe from Delhi, India — with exact measurements and step-by-step instructions.
The Story Behind the Dish
Korma is a treasured non-vegetarian dish from Delhi, India — a reflection of the region's ingredients, climate, and culinary traditions passed down through generations.
Ingredients
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Soak saffron in warm milk. Soak cashews in warm water for 20 minutes, then grind to a smooth paste.
Fry sliced onions in ghee until deep golden brown. Drain and grind to a paste.
In the same ghee, add whole spices and fry for 30 seconds until fragrant.
Add ginger-garlic paste and cook for 2 minutes.
Add mutton and brown on high heat for 8 minutes.
Add yogurt in three batches, stirring each addition into the meat well.
Add red chilli powder, coriander powder, and salt. Stir well.
Add the fried onion paste and cashew paste. Mix thoroughly.
Add a splash of water if needed. Cover and simmer on low heat for 45 minutes until mutton is tender.
Add garam masala and saffron milk in the last 5 minutes.
Serve garnished with fried onions and a drizzle of ghee.
Cook
75 mins
Serves
4 servings
Level
Medium