Banne Nawab arrives with all the correct ingredients, including salt, for flawless flavors, cherishing the age-old secrets of the  Nawab’s Kitchen.
Gently blended and Coarse Ground to unlock taste and aroma only while cooking.
Enjoy tasty Korma with rice and roti with friends and family
Less chili and more spice.
King of the Mughlai cuisine, Korma is said to have been served to Shah Jahan and his guests at the inauguration of the Taj Mahal.
Our spices & herbs follow a very unique journey. They are sourced directly from the farmers and then are washed, dried, dehydrated, and then controlled for humidity and temperature before packaging.
The range is inspired by the Regional & Heritage recipes to give you an exquisite style dish right out of your kitchen.
Reduce cooking preparation time by using this amazing spice mix.
Cooking in its own fat and just soaking all the spices in itself to give you this wonderful dish, Just follow the simple instructions to make this wonderful dish.

SKU: UBN001-NDL-0009 Category:
Mutton ½ Kg / 1.1 lb
Cooking oil Enough for deep frying onions
Onions 200 gms / 7 oz
Cilantro / Kothmir / Hara Dhanya 1 Small bunch
Yogurt (curd) 200 gms / 7 oz
Almonds 50 gms / 1.75 oz
Ustad Banne Nawab’s Mutton Qorma Masala 1 Packet


  1. Soak Almonds for some time, remove skin, make a paste in 50 ml water in a grinder and keep aside.
  2. Dice the onions, take enough oil in a wok, deep fry them till golden brown. Remove, dry and keep aside.
  3. Mix entire Mutton Qorma Masala in 50 ml / Half teacup water, make a paste and apply it thoroughly to the Mutton and keep aside.
  4. In a pressure cooker take 150 ml oil left over after frying onions and heat.
  5. Add mutton mixed with Qorma Masala paste and sauté for about five minutes stirring continuously.
  6. Add the yogurt / curd after whipping and cook till raw smell of yogurt / curd goes, stirring continuously.
  7. Add the Almond paste and cook for another 3 to 5 minutes, stirring continuously.
  8. Crush the dried onions, add and mix thoroughly.
  9. Add 600 ml / Three glasses of water, mix thoroughly and pressure cook till the 3rd whistle.
  10. Reduce flame to dim and let it cook for 10 minutes only. Don’t cook more than this as the mutton will get very tender and break into pieces.
  11. Let the cooker cool, open it, add Cilantro / Kothmir / Hara dhanya and let it simmer for about ten minutes on low flame.
  12. Remove and serve.
Weight 47 kg


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