Start by heating mustard oil in a deep pan until it reaches its smoking point. Lower the heat and fry the chopped onions until they turn golden brown. Remove them from the oil, let them cool slightly, and blend them into a smooth paste.

In the same oil, add cloves, cinnamon, and cardamom, allowing them to release their aroma. Next, add the mutton pieces and sear them on high heat for a few minutes until they turn light brown on all sides.

Lower the heat and add the turmeric, coriander powder, black pepper, and the onion paste. Crush the garlic cloves and mix them in. Stir everything well, coating the mutton with the spices. Pour in about 1½ cups of water, cover the pan, and let the mutton simmer on low heat for about 30 minutes. Alternatively, transfer the mixture to a pressure cooker and cook for 4-5 whistles until the mutton becomes tender.

Once the mutton is cooked, reduce the heat to low and slowly stir in the whisked yoghurt, ensuring it doesn’t curdle. Simmer the dish for another 10 minutes, letting the flavours blend beautifully.

Now, add the ginger powder, black pepper, chopped green chillies, and saffron-infused water. Let the korma cook for another 5-7 minutes until the gravy thickens and turns aromatic.

To finish, drizzle a spoonful of ghee over the dish and garnish it generously with freshly chopped coriander leaves. Serve hot with steamed basmati rice or Kashmiri naan.

For a richer version, you can add a splash of cream or almond paste towards the end. Dhaniwal Korma is meant to be mild yet aromatic, so avoid overpowering it with excessive chillies. The dish pairs wonderfully with Kashmiri saffron rice for a complete royal meal!