MUTTON KORMA

MUTTON KORMA

The recipe uses only red chilli and garam masala in powder form and rest all ingredients are in paste form. This gives it a distinct flavor and richness in the gravy.  The mutton was marinated for more than 24 hours which made it tender and flavorful. The dish is prepared in open pan to retain all the flavours by mixing frequently but you may cook in cooker as well to save time.

Ingredients                        

for 7-8 persons

• Ginger garlic paste 2 tbsp
• Yogurt 1 cup
• Mutton 1.5 kg. (Marinate with ginger garlic paste, salt and yogurt and keep in refrigerator for 24 hours)
• Garam masala 2 tsp
• Salt to taste.
• Kashmiri mirch powder 2 tsp
• Red chilli paste 1 tbsp
• Fried onion paste ½ cup
• Crushed ginger garlic 1 tbsp
• Almond cashew paste ½ cup (Blanch almond and cashew and grind to paste).
• Poppy seeds paste ½ cup (Soak poppy seeds overnight and grind with little water)
• Tomato paste 1 cup

Method

• Heat oil in large pan or cooker and saute crushed ginger garlic. 
• Add tomato paste and cook till oil separates.
• Add marinated mutton. Mix well. Keep mixing and cook for 15-20 minutes.
• Add red chilli powder and paste.
• Add garam masala and salt to taste.
• Cover and simmer for 25-30 minutes on low heat. If using cooker, close lid and cook till 2-3 whistles (it depends on the quality of mutton.
• when almost done then add onion paste and mix well.
• Add almond cashew paste and poppy seeds paste. Mix well and cover and simmer for 10-15 minutes on low heat.
• Cook till mutton is completely cooked.
• Serve hot with tandoori roti or naan/chapati.

PANEER KAALI MIRCH

Ingredients

• Paneer 300 gms cut in cubes
• Onion 2
• Garlic 3-4 cloves
• Ginger 1 inch piece
• Bay leaf 1
• Cinnamon 1
• Cloves 3-4
• Black peppers 15-20
• Green Cardamom 2
• Fennel seeds 1 tsp
• Salt to taste
• Green chilli crushed 1 tsp
• Yogurt 1 cup
• Almond paste 2 tbsp
• Cream 1 cup

Method

• Grind ginger garlic to fine paste
• Crush the black peppers. Crush fennel seeds
• Boil onion. Cool and grind to fine paste as water as needed.
• Heat oil in pan and saute whole spices for few seconds.
• Add ginger and garlic paste.
• Add onion paste.
• Cook well on low heat for 8-10 minutes.
• Add crushed chilli and dry spices and mix well.
• When oil starts to separate, add almond paste and cook continuously stirring on low heat.
• When oil separates, then add yogurt and cook for 8-10 minutes more on slow heat.
• Add cream. Mix well and cook for 4-5 minutes.
• When boils add paneer.
• Mix lightly and simmer for 2-3 minutes on low heat.
• Black pepper paneer is ready.
• Serve hot with naan or roti/paratha.