Cooking Mode: Mutton Korma Mughlai

Step 1 of 5

Deep-fry sliced onions until deep golden brown, then grind with cashews into a smooth paste using 2 tbsp water.

Step 2 of 5

Heat ghee in a pressure cooker, add mutton pieces, ginger paste, and garlic paste; sauté for 8 minutes.

Step 3 of 5

Whisk yogurt with red chili powder, garam masala, salt, and onion-cashew paste.

Step 4 of 5

Add yogurt mixture and water to the mutton, close cooker lid, and cook for 6 whistles.

Step 5 of 5

Allow pressure to release naturally and serve warm with naan.