5/15/2020 Bengali Noboborsho Special Recipe: Awadhi Gosht Korma - Cosmopolitan Currymania

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APRIL 8, 2018
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BENGALI NOBOBORSHO SPECIAL RECIPE:  
AWADHI GOSHT KORMA
PURABI NAHA 0 
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dish made with mutton or chicken and cooked in Dum Pukht style. In olden

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5/15/2020 Bengali Noboborsho Special Recipe: Awadhi Gosht Korma - Cosmopolitan Currymania

days, kormas were made in sealed copper handis, which were cooked over LABELS
charcoal re for a long time. When the seal was broken, the avour and aroma
that engulfed the surroundings, were outstanding. Select Category

The recipe of an Awadhi Mutton Korma generally uses brown onion paste,
yogurt, nut paste and choicest spices in less quantities so that these don’t make
the dish go overboard in any way. In the Awadhi Gosht Korma, various kinds of purabinaha
essences like sa ron, Mitha Ittar and Kewda (screwpine) are used. It is the nuts
which add richness to the dish. Yogurt add body and brown onion paste gives the
colour. The dish is best enjoyed with Pulao, Naan or any kind of atbread. It is
also great with Sheermal!

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I don’t prefer keeping too much gravy in my Awadhi Gosht Korma.

Few points to note when cooking Awadhi Gosht Korma

A Korma gets its rich brown colour because of the onions, which are rst fried in
ghee until brown in colour and then turned into a velvety paste. So, brown onion
paste is a must for this recipe! Do add the “Khushbu Masala” or the fragrant
masala at the end for best results. Also, adding Char Magaz paste does its own
magic. Char Magaz literally means “four brains” and is extremely bene cial for
health. Char Magaz is basically a mixture of dried and deskinned musk melon

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5/15/2020 Bengali Noboborsho Special Recipe: Awadhi Gosht Korma - Cosmopolitan Currymania

seeds, pumpkin seeds, water melon seeds and cucumber seeds. If unavailable,
don’t worry. Just add dried musk melon seeds. By the way, do you know what
happens when a Bengali cooks an Awadhi Gosht Korma? Potatoes get added to it.

Bengali Noboborsho Special

Recipe: Awadhi Gosht Korma

Ingredients
Mutton with bones chopped into medium-sized pieces: 2.5
kg
Raw papaya paste: 2 tsp
Medium-sized onions finely chopped: 6
Deskinned and halved potatoes optional: 6
Ginger paste divided: 2 tbsp Print Recipe
Garlic paste divided: 3 tbsp
Homemade tomato puree: 1 cup
Curd: 4 tbsp
Salt: according to taste
Sugar: ½ tsp
Freshly roasted coriander powder: 3 tsp
Freshly roasted cumin powder: 3 tsp
Turmeric powder: ¾ tsp
Kashmiri red chili powder or yellow red chilli powder: 1.5 tbsp
Bay leaf: 1
Cinnamon one-inch: 1
Cloves: 6
Green cardamoms: 6
Black cardamoms: 2
Ingredients for the nut paste:
Cashewnuts: 6
Roasted poppy seeds: 3/4 tsp
Char Magaz alternately, musk melon seeds: 1.5 tsp
Ghee: ½ cup
White oil: 2 tbsp
Warm mutton broth bone stock: around 350 ml
Warm water: as required
Ingredients for the Khushbu Masala:
Green cardamom powder: ½ tsp
Nutmeg and mace powder: ½ tsp
Kewda essence: 2 drops
Meetha Ittar: 2 drops
Dried rose petal powder: ½ tsp
Saffron soaked in 4 tbsp warm milk: ½ tsp

Instructions
1. Marinate the mutton for a few hours with raw papaya paste, salt (2.5 tsp) and half of the
ginger-garlic pastes. In a pressure-cooker (or a handi), parboil the mutton with warm water.
Take out the mutton pieces and keep in a bowl. Strain the mutton broth and keep it aside for
making the curry.
2. Heat ghee and oil in a handi or a deep-bottomed pan. Fry the onions till well-browned but
not dark brown. Remove the onions from the handi and grind to a smooth brown paste by
adding little water. This is our brown onion paste.
3. In the same ghee, fry the potatoes with some salt, until golden. Remove the potatoes and
keep aside. Adding potatoes is completely optional.
4. Add the bay leaf. Add the cinnamon, cloves, green cardamoms and black cardamoms after
that. Now add the remaining ginger-garlic pastes. Sauté for a while. Add the brown onion
paste. Sauté until ghee starts separating from the onion paste. Add the tomato puree,
coriander-cumin powders, turmeric powder, Kashmiri red/yellow chilli powder, sugar and 1
tsp salt. Sauté again till ghee separates.
5. Add the parboiled mutton pieces to the handi. Sauté for 30 min.

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5/15/2020 Bengali Noboborsho Special Recipe: Awadhi Gosht Korma - Cosmopolitan Currymania
6. In a blender, adding curd, make a smooth nut paste with the ingredients for nut paste. Add
the nut paste slowly to the handi, sautéing continuously. Cook for 5 min.
7. Now add the warm, strained mutton broth (around 350 ml). Add warm water to just
submerge the mutton pieces. Mix gently and check the salt in the Korma gravy. Cover the
handi with a lid. Add more salt, if required. Seal the handi with wheat atta dough and let it
simmer for 45 min.
8. Open the seal after 45 min. (Be careful not to burn the fingers with the sudden waft of
vapours from the handi.)
9. Add all the ingredients of the Khushbu Masala to the Korma. Give it a gentle stir. Cover.
10. Open after 10 min. Serve with any Indian flatbread or Pulao.

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