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mutton white korma reciepe.


Title:
Authentic Mutton White Korma Recipe | Creamy, Flavorful & Festive

Try this delicious Mutton White Korma recipe, rich with yogurt, cream, and spices. A royal Mughlai dish perfect for Eid, dinner parties, and special occasions.

Introduction:

Looking to impress your guests with a luxurious South Asian dish? This Mutton White Korma (also called Safed Mutton Korma) is a creamy, aromatic curry made without the usual red chili or turmeric—yet it's packed with flavor and elegance.

A popular dish during Eid, weddings, and family gatherings, this white korma gets its richness from yogurt, cashew paste, and cream. Serve it with naan, paratha, or basmati rice for a complete indulgent meal.

Why You’ll Love This Mutton White Korma:

  • Royal taste with minimal spice heat
  • No turmeric or red chili—just rich, aromatic flavor
  • Perfect for festive occasions or family dinners
  • Can be made in a pressure cooker or slow-cooked traditionally

Ingredients:

For the Mutton:

  • 500g mutton (bone-in pieces, preferably from the shoulder or ribs)
  • 2 tbsp ghee or oil
  • 2 onions, thinly sliced
  • 1 tbsp ginger-garlic paste
  • Salt to taste

For the White Masala:

  • ½ cup thick plain yogurt (whisked)
  • ¼ cup fresh cream
  • 10–12 cashews (soaked & blended into a paste)
  • 1 tbsp poppy seeds (optional, soaked & ground)
  • 2 green cardamoms
  • 1-inch cinnamon stick
  • 4–5 black peppercorns
  • 2–3 cloves
  • 1 small bay leaf
  • 1 tsp kewra water or rose water (optional)
  • 1 tsp white pepper powder (adjust to taste)

Instructions:

  1. Sear the mutton:
    In a heavy-bottomed pot or pressure cooker, heat ghee/oil. Add sliced onions and sauté until golden brown. Remove half for garnish.

  2. Cook the meat:
    Add ginger-garlic paste to the pot and sauté for a minute. Add the mutton and cook until lightly browned.

  3. Spice it up:
    Add whole spices (cardamom, cinnamon, peppercorns, cloves, bay leaf). Stir well.

  4. Add yogurt and paste:
    Lower the heat and stir in whisked yogurt, cashew paste, and poppy seed paste (if using). Cook on medium heat until the masala thickens and oil separates.

  5. Add cream & simmer:
    Stir in fresh cream, white pepper, and salt. Add 1–1.5 cups water and cover.

    • For pressure cooker: Cook for 4–5 whistles.
    • For slow cook: Simmer for 45–60 minutes until mutton is tender.

  6. Final touch:
    Add kewra water and the reserved fried onions. Mix gently and turn off heat.

Serving Suggestions:

  • Garlic naan or tandoori roti
  • Steamed basmati rice or jeera rice
  • Cucumber-onion salad or raita on the side

Storage Tips:

  • Keeps well in the fridge for up to 3 days
  • Tastes even better the next day as flavors deepen
  • Reheat gently, adding a splash of milk or cream to maintain consistency

Tips & Variations:

  • Use boneless mutton for a smoother texture, but bone-in gives better flavor
  • Add blanched almonds for extra richness
  • For a lighter version, skip the cream and use only yogurt

Closing Line:
Whether it's a festive feast or a special family dinner, this Mutton White Korma is sure to earn you compliments. Try it today and bring a royal touch to your table!



 


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