Kashmiri Daniwal Korma
A fragrant and mild mutton korma from Kashmir, featuring a rich, creamy yogurt-based gravy loaded with fresh cilantro. Tender lamb pieces are slow-cooked with aromatic spices like fennel and ginger for a truly royal dish.
For 4 servings
5 steps. 70 minutes total.
- 1
Step 1
- a.Fry Onions and Sauté Spices
- b.Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat.
- c.Add the bay leaf, black cardamoms, green cardamoms, cloves, and cinnamon stick. Sauté for 30-45 seconds until they become fragrant.
- d.Add the thinly sliced onions and fry for 10-12 minutes, stirring occasionally, until they are deep golden brown.
- e.Remove half of the fried onions with a slotted spoon and set them aside on a plate for garnish.
- 2
Step 2
- a.Sear Mutton and Add Spice Powders
- b.To the pot with the remaining onions, add the mutton pieces. Increase the heat to medium-high.
- c.Sear the mutton for 6-8 minutes, turning the pieces until they are well-browned on all sides. This step is crucial for flavor.
- d.Add the ginger and garlic pastes. Sauté for 1 minute until the raw aroma disappears.
- e.Reduce the heat to medium-low. Add fennel powder, dry ginger powder, turmeric powder, Kashmiri red chili powder, and salt. Stir and cook for 1 minute.
- 3
Step 3
- a.Incorporate Yogurt and Coriander
- b.Turn the heat to the lowest setting. Slowly add the whisked, room-temperature yogurt, one spoonful at a time, stirring continuously and vigorously to prevent curdling.
- c.Once all the yogurt is incorporated, increase the heat to medium. Cook for 3-4 minutes, stirring, until the oil begins to separate from the gravy at the edges.
- d.Stir in 1 cup of the chopped coriander leaves and mix well.
- 4
Step 4
- a.Slow Cook the Korma
- b.Pour in 2 cups of hot water and bring the gravy to a gentle boil.
- c.Cover the pot with a tight-fitting lid, reduce the heat to low, and let it simmer for 60-70 minutes, or until the mutton is fork-tender. Stir every 15-20 minutes to prevent sticking.
- d.Alternatively, if using a pressure cooker, secure the lid and cook on medium heat for 5-6 whistles. Allow the pressure to release naturally.
- 5
Step 5
- a.Finish and Serve
- b.Once the mutton is cooked, uncover the pot. Stir in the garam masala and the remaining 1 cup of chopped coriander leaves.
- c.Simmer uncovered for another 5 minutes to allow the flavors to meld and the gravy to thicken slightly.
- d.Let the korma rest for 10-15 minutes before serving. Garnish with the reserved fried onions.
- e.Serve hot with steamed rice, Kashmiri pulao, or naan bread.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using full-fat yogurt at room temperature is essential to prevent it from splitting or curdling when added to the hot pot.
- 2Don't rush the process of browning the onions (birista); their deep, sweet flavor forms the base of the korma.
- 3Searing the mutton properly creates a rich, caramelized crust that adds immense depth to the final dish.
- 4The name 'Daniwal' comes from 'Dhania' (coriander). Be generous with fresh coriander as it is the signature flavor of this korma.
- 5For an even more tender result, you can marinate the mutton in a little yogurt, ginger-garlic paste, and salt for 1-2 hours before cooking.
- 6Allow the korma to rest after cooking. This helps the mutton absorb the flavors of the gravy, making it more delicious.
Adapt it for your goals.
Protein Swap
Replace mutton with bone-in chicken pieces. Reduce the cooking time accordingly; chicken will cook in about 30-35 minutes on the stovetop or 2-3 whistles in a pressure cooker.
Richer GravyRicher Gravy
For a richer, more luxurious gravy, add a paste of 8-10 soaked and blanched almonds or cashews along with the yogurt.
Adjust SpiceAdjust Spice
Increase the amount of Kashmiri red chili powder for a more vibrant color and slightly more heat, or add a slit green chili for a sharper spice note.
Vegetarian VersionVegetarian Version
Create a vegetarian version using paneer and mixed vegetables like potatoes, carrots, and peas. Pan-fry the paneer and vegetables before adding them to the gravy and reduce the cooking time significantly.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Promotes Gut Health
The use of yogurt (curd) provides beneficial probiotics, which support a healthy gut microbiome, aid digestion, and boost immunity.
Anti-inflammatory Properties
Spices like ginger, turmeric, and cloves used in the korma are known for their potent anti-inflammatory and antioxidant properties, which help combat oxidative stress.
Rich in Vitamins and Minerals
Coriander leaves are packed with Vitamin K, Vitamin C, and antioxidants. Mutton provides iron, zinc, and B vitamins, crucial for energy production and red blood cell formation.
Frequently asked questions
One serving of Kashmiri Daniwal Korma contains approximately 550-600 calories, primarily from the mutton and ghee. The exact count can vary based on the fat content of the mutton and yogurt used.