Entrees

Badami Korma

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Badami Qorma

Course: EntreeDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 
Calories

562

kcal

Ingredients

  • 1 Kg mutton or chicken

  • 100 grm almond (blanched)

  • 4 black cardamom (Bari Ilaichi) seeds

  • 18 green cardamom (Chhoti Ilaichi)

  • 24 cloves (Laung)

  • 24 whole black pepper (Kali Mirch)

  • 8 tsp. coriander (Dhaniya) powder

  • 250 grm. onion

  • 1 to 1½ tsp. salt (according to taste)

  • 1 ½ tbs. garlic (Lehsan) paste

  • 1 tbs. ginger (Adrak) paste

  • 250 grm. yogurt

  • 1½ to 2 tsp. chili (Lal Mirch) powder

  • 250 grm. ghee or oil.

  • 1 pinch of nutmeg (Jaiphal) and mace (Javitri) powder

  • 1 tbs. of Kewra

  • 1 tsp. sugar

Directions

  • Slice the onion finely and fry in the ghee/oil on very low flame till they are golden-brown.
  • Remove the fried onion from the oil and keep aside. In the oil add all the spices (except the nutmeg, sugar and Kewra) with a little water to prevent burning.
  • Add the meat and mix well with the spices. When the water of the meat has dried, add 2-3 glasses of water (1 glass enough for chicken). By now the fried onion would have cooled and turned crisp. Crush it and add it to the pot.
  • Cover and cook on low flame till the meat is tender. When the meat has softened and the gravy has acquired the desired consistency, add a pinch of Nutmeg (jaiphal) and Mace (Javitri), Kewra, almond and sugar. Leave on very low heat (dum) for two minutes.
  • Serve hot with naan.

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