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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
Preparation
Sauté Aromatics and Sear Mutton
This recipe goes great with these complete meals
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.
This kashmiri recipe takes 90 minutes to prepare and yields 4 servings. At 393.08 calories per serving with 38.75g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Build the Yogurt Gravy
Slow Cook the Korma
Finish with Fresh Coriander
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.
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.
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.
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
The use of yogurt provides beneficial probiotics that support a healthy gut microbiome, aiding in digestion and boosting the immune system.
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.
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.
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.
Daniwal Korma can be part of a balanced diet. It is rich in protein from mutton, which is essential for muscle repair. The yogurt provides probiotics for gut health, and spices like ginger and fennel have anti-inflammatory properties. However, it is also rich in saturated fats from ghee and mutton, so it should be consumed in moderation.
Yogurt curdles due to a sudden change in temperature or high acidity. To prevent this, always use full-fat yogurt at room temperature, whisk it until completely smooth, and add it to the pot on the lowest possible heat while stirring continuously.
Yes, absolutely. You can substitute mutton with bone-in chicken. The cooking time will be much shorter, around 25-30 minutes in a pot or 2-3 whistles in a pressure cooker.
This korma pairs beautifully with steamed basmati rice, which soaks up the delicious gravy. It also goes well with Kashmiri breads like naan, sheermal, or simple rotis.
Yes, Daniwal Korma tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.
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