BHOPALI MUTTON KORMA / BHOPALI GOSHT KORMA / MADHYA PRADESH CUISINE

Madhya Pradesh Cuisine is well known for its rich and aromatic food specially the non vegetarian dishes. Today I have prepared the Bhopali style mutton korma which is very flavourful and a perfect dish for your party.  Madhya Pradesh cuisine also has many more exotic dishes that I would like to try out sometime soon.
This month our group, Shhhhh Cooking Secretly is exploring the Madhya Pradesh Cuisine. I am paired with Priya Mahesh. She has some lovely recipes that you can also check out - at200degrees
She gave me the 2 secret ingredients (Cinnamon and Cumin Seeds) , just perfect to make my dish of the month which is an aromatic Bhopali Mutton Korma.

Ingredients:
Mutton ......... 1/2 kg
Yogurt ........ 1 cup
Green chillies .. 2-3
Onions .......... 1/2 cup finely chopped
Coriander leaves ... 3 tbsps
Ginger paste ..... 1 tsp
Garlic paste ...... 1 tbsp
Turmeric powder .. 1/2 tsp
Garam masala powder .. 1/2 tsp
Cumin powder .......... 1/2 tsp
Coriander powder ..... 1/2 tsp
Red chilli powder ..... 1/4 tsp or more as per your liking.
Salt .......... to taste
Kevra essence ... 1 drop
Oil or ghee ......... 1/4 cup

For bouquet Garni:
Fennel seeds ...... 1 tsp
Coriander seeds .. 1 tsp
Cumin seeds ...... 1 tsp
Black cardamom ... 1
Cinnamon stick .. 1" piece
Cloves ............... 5-6
Mace ............. 1 small piece
Muslin cloth

Method:

Wash the mutton and set it aside.

Take a muslin cloth to make a bouquet garni (potli) with all the mentioned dry whole spices.

Tie it with a twine thread and make a loose bundle.

In a pressure cooker heat the ghee or oil and saute the finely chopped onion until translucent.

Now add the ginger garlic paste and and saute.

Next add the mutton pieces and the potli.

Keep sauteeing until the colour changes and the oil is separated.

Now add a cup of water and close the cooker. Cook for 3-4 whistles.

Allow the cooker to cool until the pressure is gone. Open and add the salt and spice powders.

Now remove the potli using tongs. Squeeze it well to remove the liquid from it which is flavoured with spices. Add slit green chillies.

Next add the yogurt. Stir immediately to avoid the curdling.

You can transfer it to a smaller cooking pot. Add the coriander leaves and one drop of kewra essence diluted in the water. Be very careful as more kewra essence will make the dish bitter. Adjust the water as per your requirement of the gravy.
Simmer it until the mutton is done.

Pin for later

You may also like:

Dhaniwal Korma / Kashmiri Lamb Korma

Mutton Korma

Chicken Korma