Step 1

Heat ghee or oil in a large, deep pan or pressure cooker over medium heat. Add the sliced onions and sauté until golden brown. Remove half of the onions and set them aside for garnishing.

Step 2

To the remaining onions in the pan, add ginger paste and garlic paste. Cook for a minute until the raw aroma fades away. (It's very important)

Step 3

Add the mutton pieces to the pan and cook them until they turn brown on all sides.

Step 4

In a bowl, combine whisked yogurt, Kashmiri red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well to form a smooth paste.

Step 5

Pour the yogurt-spice mixture into the pan with the mutton. Stir well to coat the meat evenly.

Step 6

Cover the pan and let the mutton cook on low heat until tender. If using a pressure cooker, cook for about 6-8 whistles or until the mutton is fully cooked and tender.

Step 7

Once the mutton is cooked, add the roasted makhana (fox nuts) {paste} to the pan and mix gently.

Step 8

Sprinkle garam masala over the korma and give it a final stir. Adjust the seasoning if needed.