Aloo Gosht Ka Korma (Delhi Style)

Ingredients

• 500 g Mutton (with bone)
• 3 Potatoes (medium sized, peeled and halved)
• 0.75 cup Cooking Oil (or ghee)
• 2 Onions (large, thinly sliced)
• 2 tbsp Ginger Garlic Paste
• 150 g Yogurt (whisked)
• 3 tsp Coriander Powder
• 1.5 tsp Red Chili Powder (adjust to taste)
• 0.25 tsp Turmeric Powder
• 1.5 tsp Salt (to taste)
• Whole Spices (4-5 green cardamom, 1 black cardamom, 4-5 cloves, 10-12 black peppercorns, 1 inch cinnamon stick, 2 bay leaves)
• 0.5 tsp Garam Masala Powder
• 1 tsp Kewra Water (optional for aroma)
• 2 cup Water (divided for pressure cooking and gravy)

Steps

1. 1

   Heat oil in a pressure cooker. Add the sliced onions and fry until they are a deep golden brown. Remove the onions from the oil and set aside to cool; once cool, crush them coarsely by hand or in a mortar and pestle.

2. 2

   In the same oil, add the whole spices (green cardamom, black cardamom, cloves, peppercorns, cinnamon, and bay leaves). Sauté for a few seconds until fragrant.

3. 3

   Add the mutton pieces to the cooker. Sauté on high heat for 3-4 minutes until the meat changes color and is well-seared.

4. 4

   Add the ginger garlic paste and sauté for another 2 minutes until the raw smell disappears.

5. 5

   Add the coriander powder, red chili powder, turmeric, and salt. Add a splash of water to prevent the spices from burning and sauté for 2-3 minutes.

6. 6

   Lower the heat and add the whisked yogurt. Stir continuously to prevent curdling. Cook until the oil separates from the masala.

7. 7

   Add the crushed fried onions back into the cooker. Mix well.

8. 8

   Add about 1 cup of water. Close the pressure cooker lid and cook on high heat for one whistle, then reduce heat to low and cook for 10-12 minutes (or until the meat is 80% cooked).

9. 9

   Release the pressure and open the lid. Add the halved potatoes. If needed, add another half cup of water for the gravy.

10. 10

    Close the lid again and pressure cook for 1-2 whistles until the potatoes are tender and the meat is fully cooked.

11. 11

    Once the pressure releases naturally, open the lid. Sprinkle garam masala powder and kewra water. Simmer for 2 minutes on low heat.

12. 12

    Garnish with fresh coriander leaves and ginger juliennes before serving hot with naan or roti.

Notes

For a more authentic 'Shadiyon Wala' (wedding style) flavor, ensure the onions are fried to a dark golden brown but not burnt, as this provides the signature color and depth to the korma. You can substitute mutton with chicken, but reduce the pressure cooking time significantly.

Nutrition per serving

• Main Course
• Mutton
• Indian
• Korma
• Meat
• Pressure Cooker
• Dinner
• Traditional