Vegetarian

KORMA

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.

Korma
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Servings
4 people
Servings
4 people
Korma
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
Servings: people
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Instructions
  1. Heat oil in handi, add whole garam Masala and sauté until it begins to crackle.
  2. Add boiled onion paste and sauté for 2 mins.
  3. Add ginger garlic paste, sauté for 30 seconds.
  4. Add salt.
  5. Remove the handi to prevent curdling , add yogurt.
  6. Return to heat, add water, bring to a boil and simmer until its fat comes to the surface.
  7. Add fried onion paste, cashew nut paste and cream.
  8. Bring to boil, reduce to medium heat.
  9. Finish with garam Masala powder and cardamom and mace powder.
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