The Tehsildari qorma is a part of the Mughlai cuisine.
It was introduced by a gentleman who was a Tehsildar during the British period who belonged to the royal family of Bahadur Shah Zafar.
Pist 1857 he came and settled in Shamsabad our ancestral home.
This dish is a rich and creamy delight with very little spices. The use of rabdi and khoya in this mutton recipe makes this recipe burst with robust flavours.
Preparation time: 15 minutes
Cooking time: 45 minutes
Ingredients Mutton- 500gms
Onions- 2 (ground to paste)
Ginger-garlic paste- 2tbsp
Curd- 1/4 cup
Cream- 1/4 cup
Khoya- 2tbsp (grated)
Rabdi- 1/4 cup (1/2 litres of milk reduced to 1/4 cup by boiling)
Nutmeg powder- a pinch
Mace powder- a pinch
Red chilli powder- 2tsp
Salt- as per taste Oil- 4tbsp
1. Heat oil in a pan and add the onion paste. Fry for 5-6 minutes till it turns golden brown.
2. Add the ginger-garlic paste and fry for another 3-4 minutes.
3. Now add the mutton pieces and saute for 8-10 minutes on medium flame.
4. Beat the curd with a spoon and add to the pan. Stir immediately.
5. Then one by one add the red chilli powder, salt, cream, khoya and rabdi. Mix well and cook for 5-6 minutes.
6. Add half a cup of water, cover and cook on low flame for 20-30 minutes till the mutton is completely cooked.
7. Once the mutton gets cooked, sprinkle the nutmeg powder and mace powder over it.
Switch off the flame and serve.
Delicious Tehsildari qorma is ready to be served.