Mirch Korma | मिर्च कोरमा | Kashmiri Recipes | Sanjeev Kapoor Khazana

A Kashmiri delight, Mirch Korma, made in it’s glorious form. A blend of very few spices, Kashmiri dried red chillies, and yogurt makes for this beloved and popular version!

MIRCH KORMA

Ingredients

10-12 Kashmiri dried red chillies, soaked for 2-3 hours and drained
750 grams mutton, cut into 2 inch pieces on the bone
3-4 tbsps oil
2 tsps cumin seeds
3-4 cloves
3-4 green cardamoms
2 tsps fennel (saunf) powder
1 tsp dried ginger powder (saunth)
Salt to taste
½ cup yogurt
Fresh coriander sprig for garnish

Method

1. Put the soaked dried red chillies in a blender jar. Add ½ cup water and blend to a fine paste.
2. Heat oil in a pressure cooker. Add cumin seeds and let them change colour.
3. Add cloves and green cardamoms and sauté well. Add the blended paste and mix well. Cook till the oil separates.
4. Add the mutton and sauté on high heat for 5-6 minutes.
5. Reduce the heat to medium, add fennel powder, dried ginger powder and salt and mix well. Cook for 1-2 minutes.
6. Add yogurt, mix and cook till the oil separates.
7. Add ½ cup water, mix, cover and cook under pressure for 4 whistles.
8. Open the cooker once the pressure has reduced completely. Transfer into a serving bowl, garnish with coriander sprig. Serve hot.

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