Korma is rich gravy with smooth texture. It is of Mughlai origin and made from yoghurt, cream and nuts paste. Traditionally, this is prepared in a pot on a low fire. It is generally pale in color and does not have turmeric powder. There are some famous varieties of it like- navaratan korma, murg korma, mutton korma.
Ingredients
- 100 grm Boiled onion paste
- 2 tbsp Ginger-garlic paste
- 60 grm yogurt whisked
- 80 grm Fried onion paste
- 30 grm Cashewnut paste
- 60 grm Fresh cream
- 1 tsp Garam masala poqwder
- A pinch Cardamom and mace powder
- 3 no Green cardamom
- 1 no Black cardamom
- 4 no clove
- 1 inch Cinnamon stick
- 1 no bay leaf
- To taste Salt
- 4 tsp Oil
Servings: people
Units:
Instructions
- Heat oil in handi, add whole garam Masala and sauté until it begins to crackle.
- Add boiled onion paste and sauté for 2 mins.
- Add ginger garlic paste, sauté for 30 seconds.
- Add salt.
- Remove the handi to prevent curdling , add yogurt.
- Return to heat, add water, bring to a boil and simmer until its fat comes to the surface.
- Add fried onion paste, cashew nut paste and cream.
- Bring to boil, reduce to medium heat.
- Finish with garam Masala powder and cardamom and mace powder.
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