Korma

Korma is a rich and flavorful dish with origins in South Asian cuisine, typically made with a mixture of aromatic spices, yogurt, and cream.

Vegetable Korma:
Preparation Time: 20 minutes
Cook Time: 30-40 minutes
Total Time: 50-60 minutes

Chicken Korma:
Preparation Time: 15 minutes
Cook Time: 40-50 minutes
Total Time: 55-65 minutes

Meat Korma:
Preparation Time: 20 minutes
Cook Time: 1.5 to 2 hours (lamb will normally take longer than beef)
Total Time: 1.75 to 2.5 hours

Vegetable Korma:

Ingredients:

  • 2 cups mixed vegetables (carrots, peas, potatoes, beans, etc.)
  • 1 large onion, finely chopped
  • 1/2 cup cashews, soaked in warm water
  • 1 cup yogurt
  • 1/2 cup coconut milk
  • 2 tomatoes, chopped
  • 2 green chilies, chopped
  • 1 tablespoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon garam masala
  • 1/2 cup fresh coriander leaves, chopped
  • 2 tablespoons oil
  • Salt to taste

Instructions:

  1. In a blender, grind soaked cashews and yogurt to a smooth paste.
  2. Heat oil in a pan, add chopped onions, and sauté until golden brown.
  3. Add ginger-garlic paste and green chilies, sauté for a minute.
  4. Add tomatoes, turmeric powder, red chili powder, and cook until the oil separates.
  5. Add the cashew-yogurt paste and coconut milk. Stir well.
  6. Add mixed vegetables and cook until they are tender.
  7. Season with garam masala, salt, and garnish with fresh coriander leaves.

Chicken Korma:

Ingredients:

  • 1 kg chicken, cut into pieces
  • 1 cup yogurt
  • 1/2 cup cashews, soaked in warm water
  • 1 cup onions, finely sliced
  • 2 tomatoes, chopped
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 cup cream
  • 1/2 cup ghee or oil
  • 1 teaspoon garam masala
  • Salt to taste

Instructions:

  1. Grind soaked cashews and yogurt to a smooth paste.
  2. Heat ghee or oil in a pan, add sliced onions, and sauté until golden brown.
  3. Add ginger-garlic paste and sauté for a minute.
  4. Add tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the oil separates.
  5. Add the chicken pieces and brown them on all sides.
  6. Add the cashew-yogurt paste and cook until the chicken is tender.
  7. Stir in cream, garam masala, and salt. Simmer for a few minutes.

Meat Korma:

Ingredients:

  • 1 kg beef or lamb, cut into pieces
  • 1 cup yogurt
  • 1/2 cup cashews, soaked in warm water
  • 1 cup onions, finely sliced
  • 2 tomatoes, chopped
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 cup cream
  • 1/2 cup ghee or oil
  • 1 teaspoon garam masala
  • Salt to taste

Instructions:

Follow the same instructions as Chicken Korma, substituting chicken with beef or lamb.

Adjust the spice levels according to your taste preferences.