Entrees

Korma

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Qorma

5 from 1 vote
Course: EntreesDifficulty: Medium
Servings

6

servings
Prep time

20

minutes
Cooking time

2

hours 
Calories

460

kcal

Ingredients

  • 1 Kg Mutton or Chicken

  • 2 Black Cardamom (Bari Ilaichi)-seeds

  • 18 Green Cardamom (Chhoti Ilaichi)

  • 24 Cloves (Laung)

  • 24 Black Pepper (Kali Mirch)-whole

  • 8 tsp. Coriander (Dhaniya)-powder

  • 250 grm. Onion

  • 2 tsp. Salt (adjust to taste)

  • 1 tbsp Garlic (Lehsan)-paste

  • 1 tbsp. Ginger (Adrak)-paste

  • 250 grm. Yogurt

  • 1/2 tbsp Red Chili (Lal Mirch)-powder

  • 250 grm. Ghee or Oil.

  • 1 pinch Nutmeg (Jaiphal) and Mace (Javitri)-powder

  • 1 tbs. Kewra

  • 1 tsp. Sugar

Directions

  • Slice the onion finely and fry in the ghee/oil on very low flame till golden-brown.
  • Remove the fried onion from the oil and keep aside.
  • In the oil add all the spices, yugurt, ginger and garlic (except the nutmeg, sugar and Kewra) with a little water to prevent burning. Fry it till it dries up.
  • Add the meat and mix well with the spices. When the water of the meat has dried, add 2-3 cups of water (1 cup 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 and sugar. Leave on very low heat (dum) for two minutes.
  • Serve hot with naan.

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