MUTTON KORMA (Old Delhi spl)
Authentic masala blend and main spices list for Old Delhi-Style Mutton Korma (Purani Dilli Spl),
Description
Old Delhi Mutton Korma Masala is an aromatic and luxurious spice blend, central to the famous slow-cooked mutton korma served in the Mughlai restaurants and homes of Purani Dilli.
Brief Description:
This masala combines classic whole spices—coriander, cumin, black cardamom, green cardamom, cloves, black peppercorns, cinnamon, bay leaf, mace, nutmeg—roasted and ground fresh. Fried onions (birista), ginger-garlic paste, and yogurt are cooked slowly with the spice blend to form a deep brown, aromatic, and slightly nutty gravy. Saffron and kewra water are often added for their signature aroma and richness.
The result is a korma that is:
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Rich, silky, and mildly spicy
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Full of nutty, floral, and warm notes
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Traditionally cooked in ghee with a slow ‘bhuna’ for depth of flavor
It’s served best with sheermal, naan, or rice—a true Old Delhi royal treat, famous for its balanced spices and unforgettable aroma.
Whole Spices (to roast and grind)
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Green cardamom: 4-6 pods
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Black cardamom: 1-2 pods
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Cloves: 4-6
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Black peppercorns: 10-12
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Mace (javitri): 1 blade
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Nutmeg (jaiphal): 1/3 piece or 1/2 tsp powder
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Cinnamon: 1.5 inch or 4 small pieces
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Bay leaf: 1-2
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Cumin seeds: 1 tbsp
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Coriander powder: 2 tbsp
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Red chili powder: 1.5 tbsp (or 2 tsp Kashmiri for color)
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Turmeric powder: 1/2 tsp
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Garam masala powder: 1 tsp (optional) — can use homemade from above ground mi
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