The Tehsildari Korma is a part of the Mughlai cuisine.
It was introduced by a gentleman who was a Tehsildar during the British period who belonged to the royal family of Bahadur Shah Zafar.
Post 1857, he came and settled in Shamsabad and that's where he made this recipe popular.
This dish is a rich and creamy delight with very little spices. The use of rabdi and khoya in this mutton recipe makes this recipe burst with robust flavours. I got this recipe from Rana Safvi.
Ingredients:
Mutton: 1 kg
Onions: 4, big
Ginger: 2 inch piece
Garlic: 15 cloves
Yogurt: 1/2 cup
Double cream: 1/2 cup
Khova: 1/4 cup
Thick milk: 1/2 cup
Kashmir red chilli powder: 1 and 1/2 tbsp
Mace: small piece
Nutmeg: 1/4 tsp
Salt to taste
Ghee: 4 tbsp
For garnishing:
Khova: 2 tbsp grated
Method:
1. Wash the medium size mutton pieces and smear with salt and turmeric powder, keep aside.
2. Beat the onions, ginger and garlic to a fine paste. Blend together the yogurt and cream in a blender and keep aside.
3. Heat a heavy bottomed vessel, add the ghee, later add the onion paste and saute till the color changes.
4. Add the mutton pieces, salt and stir fry till they are golden in color.
5. Add the cream- yogurt mix and stir well. Add the red chilli powder, mace piece and the nutmeg powder and stir for 2-3 minutes.
6. Add the khova and milk and mix well. Check the seasoning. Cover and cook for 15- 20 minutes on high flame and for 15 minutes or till the mutton is completely cooked on slow flame.
7. Transfer to a serving bowl and garnish with grated khova.
8. Serve hot with butter naans or rotis.
It was introduced by a gentleman who was a Tehsildar during the British period who belonged to the royal family of Bahadur Shah Zafar.
Post 1857, he came and settled in Shamsabad and that's where he made this recipe popular.
This dish is a rich and creamy delight with very little spices. The use of rabdi and khoya in this mutton recipe makes this recipe burst with robust flavours. I got this recipe from Rana Safvi.
Ingredients:
Mutton: 1 kg
Onions: 4, big
Ginger: 2 inch piece
Garlic: 15 cloves
Yogurt: 1/2 cup
Double cream: 1/2 cup
Khova: 1/4 cup
Thick milk: 1/2 cup
Kashmir red chilli powder: 1 and 1/2 tbsp
Mace: small piece
Nutmeg: 1/4 tsp
Salt to taste
Ghee: 4 tbsp
For garnishing:
Khova: 2 tbsp grated
Method:
1. Wash the medium size mutton pieces and smear with salt and turmeric powder, keep aside.
2. Beat the onions, ginger and garlic to a fine paste. Blend together the yogurt and cream in a blender and keep aside.
3. Heat a heavy bottomed vessel, add the ghee, later add the onion paste and saute till the color changes.
4. Add the mutton pieces, salt and stir fry till they are golden in color.
5. Add the cream- yogurt mix and stir well. Add the red chilli powder, mace piece and the nutmeg powder and stir for 2-3 minutes.
6. Add the khova and milk and mix well. Check the seasoning. Cover and cook for 15- 20 minutes on high flame and for 15 minutes or till the mutton is completely cooked on slow flame.
7. Transfer to a serving bowl and garnish with grated khova.
8. Serve hot with butter naans or rotis.
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