Badami Korma
Course: EntreeDifficulty: MediumServings
4
servingsPrep time
20
minutesCooking time
1
hourCalories
562
kcalIngredients
1 kg. 1 Mutton or Chicken
100 grm. 100 Almond (blanched)
4 4 Bblack Cardamom (Bari Ilaichi)-seeds
18 18 Green Cardamom (Chhoti Ilaichi)
24 24 Cloves (Laung)
24 24 Black Pepper-Kali Mirch)-whole
3 tbsp. 3 Coriander (Dhaniya)-powder
250 grm. 250 Onion-finely sliced
2 tsp 2 Salt (adjust to taste)
1.5 tsp. 1.5 Garlic (Lehsan)-paste
1 tbsp. 1 Ginger (Adrak)-paste
1 cup 1 Yogurt
2 tsp. 2 Chili (Lal Mirch)-powder
1 cup 1 Ghee or Oil.
1 pinch 1 Nutmeg (Jaiphal) -powder
1 pinch 1 Mace (Javitri)-powder
1 tbsp. 1 1 tbs. of Kewra
1 tsp. 1 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.
