How to Cook Kaju Korma: English – Urdu Recipe

How to Cook Kaju Korma

How to Cook Kaju Korma


  1. Mutton – ½ kg
  2. Cashew nuts – 100g (soaked for 15 min, then make paste with a little bit of water)
  3. Onion – 3 (thinly sliced)
  4. Ginger garlic paste – 2 tbsp
  5. Ginger – 1 medium piece
  6. Kewra – 2 tbsp
  7. Coriander powder – 1 tbsp
  8. Salt – to taste
  9. Garam masala powder – ½ tsp
  10. Red chilli powder – 2 tbsp
  11. Ghee – 1 cup
  12. Yogurt – 250g
  13. Nutmeg powder, mace and small cardamom – (take equal quantity and grind, and then take 2 pinches)
  14. Whole masala – ( 2 bay leaves, 4 big cardamoms, 2 cinnamon stick, 6 green cardamoms, 6 cloves, 20 whole black peppers and ¼ tsp white cumin seeds)


  • Take a pan, put ghee and heat it up.
  • Then put chopped onion and fry until it softens, then add whole masala and fry until it is golden brown.
  • Then take out the onions from the oil and spread them in a plate with whole masala.
  • In the same oil, put ginger, garlic paste and mutton and fry until mutton turns brown.
  • Now add red chilli powder, coriander powder and salt and fry.
  • After 2 or 3 minutes, add cashew nuts paste and mix well and fry for 2 or 3 minutes, then add yogurt with a little bit of water and mix it well.
  • Then cover it and let it cook until the mutton is cooked well.
  • When the mutton is cooked well, add kewra, nutmeg powder, cardamom powder and mace powder and mix well.
  • Now add fried onion, crushed with hands, include whole masala and cook on dum for 7 minutes, then take it off the cooker and serve with ginger flakes.


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