Daniwal Korma
A quintessential Kashmiri delicacy, Daniwal Korma features succulent mutton pieces slow-cooked in a luscious, tangy yogurt-based gravy. Its signature vibrant green hue and fresh, aromatic flavor come from a generous amount of 'daniwal' (coriander), balanced with fragrant whole spices and the gentle warmth of ginger and fennel.
For 4 servings
5 steps. 70 minutes total.
- 1
Step 1
- a.Preparation
- b.Thoroughly wash the mutton pieces and pat them completely dry with paper towels.
- c.In a separate bowl, whisk the full-fat yogurt until it is perfectly smooth and creamy, with no lumps. This is key to preventing it from curdling.
- d.Finely chop the coriander leaves and thinly slice the onion. Keep all ingredients ready.
- 2
Step 2
- a.Sauté Aromatics and Sear Mutton
- b.Heat ghee in a heavy-bottomed pot or pressure cooker over medium-high heat.
- c.Add the whole spices: bay leaf, black cardamom, green cardamom pods, cloves, and cinnamon stick. Sauté for about 30-45 seconds until they become fragrant and release their aroma.
- d.Add the sliced onions and cook for 8-10 minutes, stirring occasionally, until they are soft, translucent, and light golden at the edges.
- e.Stir in the ginger-garlic paste and cook for another minute until its raw smell disappears.
- f.Increase the heat slightly, add the mutton pieces, and sear them on all sides for 5-7 minutes until well-browned. This step builds a deep flavor base.
- 3
Step 3
- a.Build the Yogurt Gravy
- b.Reduce the heat to the absolute lowest setting. Add the whisked yogurt one tablespoon at a time, stirring constantly and vigorously to temper it and prevent curdling.
- c.Once all the yogurt is incorporated, add the powdered spices: fennel powder, dry ginger powder, coriander powder, Kashmiri red chili powder, and salt.
- d.Mix everything thoroughly and continue to cook on low-medium heat for 5-7 minutes, stirring frequently, until the ghee begins to separate from the masala at the sides of the pot.
- 4
Step 4
- a.Slow Cook the Korma
- b.Pour in 1.5 cups of hot water, stir well, and bring the gravy to a gentle boil.
- c.For pot cooking: Cover with a tight-fitting lid, reduce heat to low, and simmer for 60-70 minutes, or until the mutton is fork-tender.
- d.For pressure cooking: Secure the lid and cook on medium heat for 5-6 whistles (approximately 20-25 minutes). Let the pressure release naturally.
- e.Check the korma periodically and add a splash of hot water if the gravy becomes too thick for your liking.
- 5
Step 5
- a.Finish with Fresh Coriander
- b.Once the mutton is tender, stir in the 2 cups of finely chopped coriander leaves.
- c.Simmer the korma, uncovered, for another 5-7 minutes to allow the fresh, herby flavor of the coriander to meld with the gravy.
- d.Sprinkle the garam masala over the top, give it a final gentle stir, and turn off the heat.
- e.Let the Daniwal Korma rest for at least 10 minutes before serving to allow the flavors to deepen.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use full-fat, room temperature yogurt and whisk it thoroughly to minimize the chances of curdling.
- 2Adding the yogurt on the lowest possible heat while stirring constantly is the most critical step for a smooth gravy.
- 3Use bone-in mutton pieces as the bones add immense flavor and richness to the korma.
- 4For extra tender mutton, marinate it for 2-4 hours in a mixture of yogurt, ginger-garlic paste, and a pinch of salt before cooking.
- 5Don't skimp on the coriander; it is the star ingredient and defines the unique character of this dish.
Adapt it for your goals.
Protein Swap
Replace mutton with bone-in chicken pieces. Reduce the cooking time accordingly; chicken will cook in about 25-30 minutes in a pot or 2-3 whistles in a pressure cooker.
Richer GravyRicher Gravy
For a richer, more luxurious gravy, you can add a paste of 8-10 soaked and blanched almonds at the end of the cooking process and simmer for 5 more minutes.
Vegetarian VersionVegetarian Version
Create a vegetarian version using paneer and mushrooms. Sauté the paneer and mushrooms separately before adding them to the gravy after it's prepared. Reduce cooking time significantly.
Why this is on our healthy list.
High in Protein
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
Gut-Friendly Probiotics
The use of yogurt provides beneficial probiotics that support a healthy gut microbiome, aiding in digestion and boosting the immune system.
Anti-inflammatory Properties
Spices like dry ginger powder (sonth), cloves, and cinnamon are known for their potent anti-inflammatory properties, which can help reduce inflammation in the body.
Rich in Vitamins and Minerals
Coriander leaves are packed with vitamins A, C, and K, while mutton provides essential minerals like iron, zinc, and vitamin B12, which are vital for energy production and red blood cell formation.
Frequently asked questions
One serving of Daniwal Korma (approximately 305g) contains an estimated 480-520 calories. This can vary based on the fat content of the mutton and the amount of ghee used.