White Qorma / Curry


  • 500gm mutton on the bone (cut into pieces)
  • 1/3 – 1/2 cup ghee
  • 3 onions – finely sliced (deep fried)
  • 1.5 tbsp ginger paste
  • 1.5 tbsp garlic paste
  • 6-7 green chilli paste
  • 3 tsp Zaiqa White Qorma Masala
  • 200g curd (whipped)
  • Juice of 1 Lemon
  • Salt to taste
  • Oil to deep fry onions (2 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, green chilli paste and fry well. 
  3. Add the mutton pieces, salt and roast on high heat till nicely seared and golden.
  4. Now add Zaiqa White Qorma Masala, fried & crushed onions and whipped curd, potatoes (optional); stir well and add salt to taste. Simmer for 20 minutes. 
  5. Add a little water – if you need more gravy. Taste and adjust salt if required.
  6. Simmer for 30 minutes before serving to allow the flavours to mature and meld.
  7. Sprinkle a little garam masala, lemon juice in the end.
  8. Optional – Peel 2-3 potatoes, fry or boil and add to the gravy in the step 4.

Alternatively – Southern Style White Qorma, fresh coconut paste is added at step 4.

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