Photo: Subhrajyoti07 · CC BY-SA 4.0 · Wikimedia Commons

Uttarpradesh · Lunch

Korma

Traditional 4. Korma recipe

🧺 Ingredients

• Mutton or chicken, cubed: 600g
• Ghee: 70ml
• Onions, sliced: 150g
• Yogurt (thick): 120ml
• Cream: 80ml
• Ginger-garlic paste: 15g
• Green chilies, minced: 2
• Cashew paste: 40ml (grind soaked cashews)
• Almond paste: 30ml
• Salt: 7g
• Water: 400ml
• Green cardamom: 4
• Black cardamom: 1
• Cinnamon: 3cm
• Cloves: 4
• Mace: 1
• Bay leaf: 1
• Peppercorns: 6
• Coriander powder: 2g
• Cumin powder: 1.5g
• Turmeric: 1g
• Fried onions: 30g
• Fresh mint: 8g
• Fresh coriander: 8g

👩‍🍳 How to make Korma

1. Heat ghee in heavy pot at medium-high
2. Add sliced onions, fry 6-7 minutes until deep golden
3. Remove 40g fried onions for garnish
4. Add meat to remaining onions, cook 5-6 minutes to seal
5. Add ginger-garlic paste, cook 1 minute
6. Add all whole spices, stir 20 seconds
7. Add ground spices: coriander, cumin, turmeric
8. Stir each spice for 20 seconds
9. Add yogurt slowly in 3-4 portions, stirring (prevents curdling)
10. Cook on medium heat 15-20 minutes until meat is 60% cooked
11. Add cashew paste, almond paste
12. Stir well, cook 3-4 minutes
13. Pour water, bring to boil
14. Reduce heat to low, cover and simmer 30-35 minutes
15. Meat should be very tender; gravy should be smooth and creamy
16. Add cream in last 2 minutes, stir gently
17. Taste and adjust salt

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