Bhopali Gosht Korma: Heart-Throb For Millions Of Meat Eaters

The cuisine of Madhya Pradesh perfectly reflects its cultural and historical legacy. Madhya Pradesh is one such state that has been a centre of many big and small kingdoms even during and after the Mughal regime. Bhopal’s cuisine is an essential part of this state’s rich food legacy. Among so many dishes, there is one such dish from this royal cuisine that has been ruling our hearts since ages.  

We are talking about Bhopali Gosht Korma. First mention of this dish could be traced back to somewhere around 15th century, as per some food experts. Influenced by Mughal cuisine, this dish is said to be originated by Mughal chefs. In Bhopal, some royal families have their own traditional recipe of this scrumptious Bhopali Gosth Korma   which they have been passing from one generation to another while keeping the legacy alive. Just in case we have triggered your Gosht cravings, we have the recipe for you like always. Follow the steps below and feel the richness on your plate.  


  • ½ kg Mutton  
  • 1 cup curd Yogurt 
  • 3 green chilies  
  • ½ cup onions (chopped) 
  • Handful of coriander leaves  
  • 1 tsp ginger paste  
  • 1 tbsp garlic paste  
  • ½ tsp turmeric powder  
  • ½ tsp garam masala powder  
  • ½ tsp cumin powder  
  • ½ tsp coriander powder  
  • ¼ tsp red chili powder  
  • Salt as per taste 
  • 1 drop of kewra essence  
  • ¼ cup of oil or ghee  
  • 1 tsp fennel seeds  
  • 1 tsp coriander seeds  
  • 1 tsp cumin seeds  
  • 1 black cardamom  
  • 1 cinnamon stick  
  • 5 to 6 cloves  
  • 1 mace  
  • Muslin cloth 


  • Wash mutton and keep it aside. 
  • Take a muslin cloth to make a potli with all the dry whole spices mentioned. 
  • Tie it with a twine thread and make a loose bundle. 
  • Take a pressure cooker, heat some ghee or oil.  
  • Add finely chopped onion and roast until translucent. 
  • Now, add the ginger garlic paste and sauté well. 
  • Next, add the mutton pieces and the potli. 
  •  Let everything cook until the dish changes its colour and oil starts to separate.  
  • Then, add a cup of water and close the cooker. Cook for 3-4 whistles. 
  • Allow the cooker to cool until the pressure is gone. 
  • Then, open and add the salt and spice powders. Mix well. 
  • Now, remove the potli and squeeze it well to remove the liquid from it. 
  • Now add slit green chilies and add curd. 
  • Stir immediately to avoid the curdling. 
  • Transfer the dish into a smaller cooking pot. Add coriander leaves and kewra essence diluted in the water.  
  •  Adjust the water as per your requirement of the gravy. 
  • Simmer it until the mutton is done.