Entrees

Badami Korma

0 comments

Badami Korma

0 from 0 votes
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 Bblack Cardamom (Bari Ilaichi)-seeds

  • 18 Green Cardamom (Chhoti Ilaichi)

  • 24 Cloves (Laung)

  • 24 Black Pepper-Kali Mirch)-whole

  • 3 tbsp. Coriander (Dhaniya)-powder

  • 250 grm. Onion-finely sliced

  • 2 tsp Salt (adjust to taste)

  • 1.5 tsp. Garlic (Lehsan)-paste

  • 1 tbsp. Ginger (Adrak)-paste

  • 1 cup Yogurt

  • 2 tsp. Chili (Lal Mirch)-powder

  • 1 cup Ghee or Oil.

  • 1 pinch Nutmeg (Jaiphal) -powder

  • 1 pinch Mace (Javitri)-powder

  • 1 tbsp. 1 tbs. of Kewra

  • 1 tsp. Sugar

Directions

  • Fry the sliced onion in the ghee/oil on very low flame till they it is golden-brown.
  • Remove the fried onion from the oil and keep aside.
  • Crush the fried onionn and add it to the pot.
  • 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. Cook till the water of the meat has dried, Add 2 cups (1 cup for chicken) of water.
  • 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.

Leave a Comment

Your email address will not be published.

*