Dhaniwal Korma | How to make Dhaniwal Korma

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By Irfana Ali Bhat
Created on 11th Apr 2016
  • Dhaniwal Korma, How to make Dhaniwal Korma
Dhaniwal Kormaby Irfana Ali Bhat
  • Dhaniwal Korma | How to make Dhaniwal Korma (5 likes)

  • 1 review
    Rate It!
  • By Irfana Ali Bhat
    Created on 11th Apr 2016

About Dhaniwal Korma

It is a Kashmiri wazwaan meat dish cooked in yogurt and flavoured with coriander.

Dhaniwal Korma, a deliciously finger licking recipe to treat your family and friends. This recipe of Dhaniwal Korma by Irfana Ali Bhat will definitely help you in its preparation. The Dhaniwal Korma can be prepared within 30 minutes. The time taken for cooking Dhaniwal Korma is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Dhaniwal Korma step by step. The detailed explanation makes Dhaniwal Korma so simple and easy that even beginners can try it out. The recipe for Dhaniwal Korma can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Dhaniwal Korma from BetterButter.

  • Prep Time30mins
  • Cook Time30mins
  • Serves4People
Dhaniwal Korma

Ingredients to make Dhaniwal Korma

  • Meat 1kg
  • Cooked yogurt 2 cups
  • Desi ghee 1/2 cup
  • Oil 1/2cup
  • Fried onion paste 1 cup
  • Garlic paste 1 tsp
  • Ginger Paste 1 Tsp
  • Cloves 6
  • green Cardamom 8
  • Brown Cardamom 1
  • Cinnamon 1 inch piece
  • Salt to taste
  • Saffron 1/4 tsp
  • Turmeric powder 1/2 tsp
  • Coriander powder 2 tsp
  • Black pepper powder 1/2 tsp
  • Coriander leaves 3 tbsp

How to make Dhaniwal Korma

  1. Boil water and put mutton in it, bring to a boil again and boil for a minute. Drain the water and wash the meat in cold water and keep in a strainer.
  2. Heat ghee and oil in a pressure cooker. Add cloves, green Cardamom, cinnamon and fry till cloves swell. Add blanched meat and fry it till it is well browned.
  3. Add ginger garlic paste and fry for a minute. Now add fried onion paste, cooked yogurt, salt, and Saffron. Cook till all the yogurt is used up and oil comes out.
  4. Add turmeric powder and coriander powder
  5. Fry the mutton till masala is dry and oil comes out completely.
  6. Add water to the meat and pressure cook till meat is tender taking care to just as much water as to give a thick gravy.
  7. After pressure cooking, add black pepper powder and brown Cardamom powder and boil till you have a smooth gravy.
  8. At the end, garnish with coriander leaves and serve hot with naan or rice.
  9. Cooked yogurt : whisk 4 cups of yogurt and boil it in a heavy bottomed pan till it reduces to half. Stir constantly till it boils taking care not to stop till it boils.
  10. Fried onion paste :fry 4 medium onions in a karahi till they are golden and crisp. Drain them on the strainer and put them in a mixie and put some water also to make a smooth thick paste.
My Tip: Do not use fresh curd. It should be at least a day old. If the curd is too thick add a cup of water while whisking.

Reviews for Dhaniwal Korma (1)

aahna krishnaa year ago
Wow! waazwan dishes one of my absolute favourites, thanks !
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