Wednesday, October 31, 2018

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.

36 comments:

  1. this mutton kurma looks royal...

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  2. Lovely share for the theme, Shobha ji! Love how the dish has turned out. :)

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  3. The korma looks so tempting such a droolicious post, loved the detailed recipe.

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  4. Lovely share for the theme Shobha.. I'm glad you made a non veg dish as you rightly said Bhopal is so well known for its variety of meat dishes. Love the treasure you found during your trip to Jaipur.

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    1. Thank you so much Mayuri.. Yes I love all the stuff I got from the Rajasthan trip.

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  5. Firstly, I am so glad you chose the Bhopali cuisine for the challenge that churns up delicious Mutton dishes with flavourful gravies. Looks amazing and I loved the rustic props that you collected from Jodhpur.

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    1. Thank you Vidya.. The taste of Bhopali dishes is so good that I am tempted to try out some more soon.

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  6. I love the idea of using whole spices in a potli and then removing the cooking. I had heard of it before also but never tried it myself. We've now turned totally vegetarian but I'll pass on your recipe to my sister-in-law who loves exploring new cuisines :-)

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    1. Thanks Ashima.. you can also use the potli for some vegetarian dishes like stews.

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  7. The korma looks so so delicious and your props have added to it's lust. I am definitely trying this for my husband.

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    1. Please do share the feed back Renu.. I am sure he will love it.

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  8. preparation looks great. Love your copper utensils. I have been looking for them to buy. you seems to have variety of cutlery

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    1. Thanks for the compliment on the recipe and props.

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  9. Wow...this type of making mutton korma looks amazing...I have never made in this method...

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    1. Thanks for liking Lathi.. do make it sometime.

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  10. I haven't made mutton in ages, and your korma looks so tempting.. so apt to mop with some hot naans!

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  11. Very good attempt for this cuisine.. Sounds good.. As a vegetarian I don't cook but can tell u have done perfectly n added spice to this cuisine

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  12. What a lipsmacking mutton korma, lovely dish full of flavors, my mouth is watering here.. Very tempting dish.

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    1. Thanks Priya .. Madhya pradesh Cuisine has some amazing non-veg dishes.

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  13. I love the pots and bowls you have used in the pics here. so traditional. I love the way you have made a small pack of the spices in the cheese cloth.

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    1. Thanks for complimenting on the props and the preparation.

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  14. The korma looks absolutely mouth watering and I wish I can have them right away. The props are also fabulous.

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  15. I am so glad you chose to showcase Bhopal through this rich mutton dish. I am sure your step-by-step recipes will help people achieve the same perfection that you have attained.


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  16. Replies
    1. Ha ha .. aa jao milne .. de doongi Priya.:)

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  17. Mutton korma sounds superbly delicious. Masala potli used in pulao loved you used it in mutton. I can imagine the infused flavour. Loved your handi too. Beautiful presentation.

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    1. Sujata .. the potli method is used in preparing the Sindhi paya curry as well.. it enhances the flavours.. thanks for liking dear.

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  18. loved the props here, Shobha ! this is sure to perk up any non-veg lovers' palate... so rustic and earthy...
    _ Kalyani

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