Mutton Korma in Pressure Cooker 😍 | Easy Shaadi Style Mutton Korma | बिल्कुल शादी जैसा मटन कोरमा

Assalamualaikum! ❤️ Aaj hum bana rahe hain ekdum Restaurant Style Mutton Korma in Pressure Cooker. Is recipe mein mutton banta hai soft, juicy aur perfectly cooked, aur gravy hoti hai rich, thick, aromatic aur bilkul dawat-style! Is easy pressure cooker method se aap kam waqt mein shandaar Mutton Korma bana sakte hain. Fried onions, freshly ground aromatic spices, cashew-poppy seed paste aur desi ghee is korma ko ek royal Mughlai flavour dete hain. Is delicious Mutton Korma ko roti, naan, butter naan, kulcha ya rice ke saath serve karein. Agar aapko recipe pasand aaye toh video ko Like karein, Share karein aur channel ko Subscribe karna na bhoolein. ❤️ Try this recipe and share your feedback in the comments! Timestamps 00:00 – Introduction 00:21 – Mutton marination 00:56 – Preparing aromatic korma masala 01:24 – Cashew, poppy seed and coconut paste 01:51 – Preparing fried onion paste 02:21 – Frying whole spices and mutton 03:12 – Pressure cooking the mutton 03:46 – Roasting mutton and adding pastes 04:24 – Preparing the korma gravy 04:46 – Final cooking 04:55 – Adding kewra water 05:09 – Final look of Mutton Korma 05:53 – Serving suggestions Hashtags #MuttonKorma #PressureCookerMuttonKorma #RestaurantStyleMuttonKorma #MughlaiFood #DawatStyleMutton #MuttonRecipe #IndianNonVegRecipes #EasyMuttonRecipe #KormaRecipe #CookWithLubna For Marinating Mutton: Mutton – 1 kg Salt – 1 tsp (heaped) Red chilli powder – 2 tsp Kashmiri red chilli powder – 2 tsp Coriander powder – 1 tbsp Turmeric powder – ¼ tsp( kam hi daliye ) Ginger-garlic paste – 2 tbsp Fresh curd – 1 cup (250 g) For Korma Masala: Shahi jeera – 1 tsp (heaped) Green cardamom – 5–6 Cinnamon stick – 2 inches Black peppercorns – ½ tsp Mace (javitri) – ½ flower Nutmeg – 1 small piece Black cardamom seeds – 2 For Cashew Paste: Cashews – 6 Poppy seeds (khus khus) – 2 tsp Desiccated coconut powder – 1 tbsp Water – 80–90 ml For the Gravy: Onions 300 g - golden fry them ( make barista ) Oil – ½ cup Desi ghee – ¼ cup Bay leaves – 2 Green cardamom – 4–5 Cloves – 4–5 Black peppercorns – 8–10 Water – approximately 3 cups (750 ml), adjust as needed Kewra water – 1 tsp Salt – as required Recipe Tips Use fresh, mildly sour curd for a balanced flavour. Fry the onions until golden brown, not burnt. Cook the mutton until about 90–95% tender before adding the final gravy. Add hot water to maintain the cooking temperature. Add kewra water at the end for a beautiful aroma. Allow the korma to rest for 4–5 minutes after switching off the heat so the flavours settle. Approximate cooking time: 60–75 minutes, including marination and preparation, depending on the mutton and pressure cooker.