पुरानी दिल्ली का असली मटन कोरमा घर पे कैसे बनाये

The word “korma” is derived from Urdu ḳormā or ḳormah, meaning “braise”. Korma has it’s roots in the Mughlai cuisine of modern-day India.Korma can be prepared with chicken, mutton, lamb & even vegetables.

Mutton 1 kg
Curds 270 Grams
Fried Onions 230 Grams
Oil/ Dalda / Ghee 200 ml
Green Cardamom 2 Grams
Black Cardamom 2 Grams
Cinnamon 2 Grams
Javitri 2 Grams
Star Anise 1 Gram
Bay Leaf 5 Nos.
Ginger Paste 30 Grams
Garlic Paste 50 Grams
DeggiMirch 10 Grams
Turmeric Powder 5 Grams
Coirander Powder 10 Grams
Kewra Essence 2 Drops
Black Cardamom 28 Pc
Cloves 2.5 Grams
Black Pepper 5 Grams
Cumin 7.5 Grams
Khusboo 2-3 Drops
Bay Leaf 15 Nos
Jaiphal 1 Pc
Saunf 5 Grams
Green Cardamom 15 Gram
ShahiJeera 5 Grams
Javitri 2 Grams
Cinnamon Sticks 2 Nos.



  1. Add oil in a degh and add sliced onions. Fry till golden brown.  Remove and reserve for later use.
  2. In the same oil, add whole spices and sautetill their colour changes. Add mutton to the pan and saute until the colour changes to brown.
  3. Add powdered spices to the degh and saute by adding little water to it so that the spices do not burn
  4. Add curd to the degh and continue bhuno-ingtill the curd is dred up and split.
  5. Crush the fried onions and add to the korma and saute.
  6. Adjust water for desired consistency and cook the mutton till it is done.
  7. After the mutton has been cooked, remove the layer of oil and heat it separately.
  8. Add few drops of Kewra to the heated oil and add it back into the Korma

Add garam Masala and khushboo to it and serve hot, garnished with ginger juilennes and coriander sprigs.

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