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Recipes >> Chef Zakir Qureshi Recipes > Bhopali Korma by Chef Zakir Qureshi

Bhopali Korma

Bhopali Korma
Prep Time
10 Mins
Cook Time

30 - 35 Mins

Spicy bhopali qorma for your dawat would be great addition. Make it on eid day or try on weekend dinner both would be great. Serve with naan or sheermaal.
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Source:  Chef Zakir Qureshi
6 Ratings
3 out of 5 stars
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  • Mutton meat ½ kg
  • Whole coriander 1 tbsp
  • Cumin seeds 1 tbsp (crushed)
  • Muslin cloth as required
  • Oil ¼ cup
  • Onion 2 (medium sized, finely sliced)
  • Ginger garlic paste 2 tbsp
  • Yogurt 125 gm
  • Red chili powder 1 tbsp
  • Turmeric 1 tsp
  • All spice powder 1 tsp
  • Cardamom powder ½ tsp
  • Fennel seeds 1 tbsp
  • Salt as required
  • Nutmeg and mace powder ½ tsp
  • Green chilies 3-4
  • Coriander powder 2 tbsp

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Cooking Directions

  1. In a muslin cloth place the whole coriander and cumin then wrap it.

  2. Heat oil in a pan and fry the finely sliced onion and ginger garlic paste for a few minutes.

  3. Add in mutton and the spice bag.

  4. Fry the mutton until the onions are uniformly distributed.

  5. Add the yogurt, coriander powder, red chili powder, turmeric, all spice powder, cardamom powder, fennel seeds, salt, nutmeg and mace powder.

  6. Add 1 cup water, cover and simmer for 15-20 minutes or until the meat is tender.

  7. Now add the green chilies and increase the flame.

  8. Cook until the gravy thickens.

  9. The bhopali korma is now ready to serve.

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