Imported from Instagram

Dawaton Wala White Korma

Name: Dawaton Wala White Korma
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 1 tbsp Oil; 1 Onion (Chopped); 1 Cinnamon (Stick); 3 Green cardamom; 1 Black cardamom; 2 Cloves; 500 g Mutton; 1 tbsp Ginger-garlic paste; Salt (To taste); Water (As needed for pressure cooking); 1.5 cup Milk; 2 Onion (Sliced); 6 Almonds (Source states 6–7); 6 Cashew nuts (Source states 6–7); 1 tsp Poppy seeds; Coriander stems (As needed); 2 Green chilies (Source states 2–3; blend into the paste); 2 tsp Coriander powder; 1 tsp Cumin powder; 1 tsp White pepper powder; Dried fenugreek leaves (For garnish, as needed); Ginger (Sliced, for garnish); Black pepper powder (For garnish, as needed); Green chilies (Slit, for garnish)

Recipe by Benazeer Dhorajiwala @cookingwithbenazir · Instagram

Imported by K Kampani on SeeMeCook

A rich, mild white mutton korma cooked with whole spices, milk, nuts, poppy seeds, and a creamy onion paste. The finished dish is gently spiced and garnished with fenugreek, ginger, black pepper, and green chili.

4 servings65 minSouth Asian

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Ingredients

1 tbsp Oil
1 Onion (Chopped)
1 Cinnamon (Stick)
3 Green cardamom
1 Black cardamom
2 Cloves
500 g Mutton
1 tbsp Ginger-garlic paste
Salt (To taste)
Water (As needed for pressure cooking)
1.5 cup Milk
2 Onion (Sliced)
6 Almonds (Source states 6–7)
6 Cashew nuts (Source states 6–7)
1 tsp Poppy seeds
Coriander stems (As needed)
2 Green chilies (Source states 2–3; blend into the paste)
2 tsp Coriander powder
1 tsp Cumin powder
1 tsp White pepper powder
Dried fenugreek leaves (For garnish, as needed)
Ginger (Sliced, for garnish)
Black pepper powder (For garnish, as needed)
Green chilies (Slit, for garnish)

Steps

1
Heat the oil in a pressure cooker. Add the chopped onion, cinnamon, green cardamom, black cardamom, and cloves.
2
Add the mutton, ginger-garlic paste, salt, and water. Cover the pressure cooker and cook until the mutton is tender: use 2 whistles over high heat, then cook for 10 minutes over low heat.
3
Meanwhile, place the milk in a separate pan. Add the sliced onions, almonds, cashews, poppy seeds, and coriander stems.
4
Cover the pan and simmer for 7–10 minutes.
5
Allow the milk-and-onion mixture to cool slightly. Transfer it to a blender, add the green chilies, and blend into a paste.
6
Transfer the cooked mutton to another vessel. Add the coriander powder, cumin powder, and white pepper powder.
7
Add the prepared white paste to the mutton and spices. Mix everything well.
8
Cook over low heat until the mixture comes together.
9
Garnish with dried fenugreek leaves, sliced ginger, black pepper powder, and slit green chilies.

Notes

The source does not specify the amount of water or the quantities for salt and garnishes. It also does not specify a final cooking time after the white paste is added; cook on low heat only until the mixture comes together, as stated.