Shahi Qorma Masala

qorma pic-farheen

Shahi Qorma


  • 500gm mutton on the bone (cut into pieces)
  • 1/3 – 1/2 cup ghee
  • 3 onions – finely sliced (deep fried)
  • 5 tbsp ginger paste
  • 5 tbsp garlic paste
  • 3 tsp Zaiqa Shahi Qorma Masala
  • 200g curd (whipped)
  • Salt to taste
  • 1 tsp kewra water (optional)
  • Oil to deep fry onions (1 cup approx.)


  1. Heat oil in a kadai and deep fry the onions in it till golden brown – take care to not let the onions turn too dark, else the korma will be slightly bitter. Drain the onions and cool. Once cooled, crush them finely (do not grind).
  2. In a handi, add ghee and a little oil (if required), add ginger-garlic paste and fry well. 
  3. Add the mutton pieces and roast on high heat till nicely seared and golden.
  1. Now, add Zaiqa Shahi Qorma Masala, fried & crushed onions and whipped curd; stir well and add salt to taste. Cook covered on simmer for about 20 minutes.
  2. Add a little water – if you need more gravy. Taste and adjust salt if required.
  3. Simmer for 30 minutes before serving to allow the flavours to mature and meld.
  4. Sprinkle a little garam masala & kewra water in the end. Saffron can also be used.

Optional – Peel 2-3 potatoes and soak in turmeric water for sometime (5-10 mins). Drain the water and deep fry potatoes. The turmeric gives the potatoes a lovely golden hue. Add the deep-fried potatoes to the gravy in the last 15 mins of simmer.

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