Korma Paste

Korma is a sub-continental dish very appreciated by the Mughal emperors. But unlike karahi Korma has a thick gravy and comprises of meat and a blend of premium spices. The cream/yogurt gives the Korma its rich texture and color.

Ingredients Required:

  • Meat (Chicken/Beef) 1Kg
  • Oil/Ghee 175 ml/1 Cup
  • Onion 300 gm/3 medium Finley sliced (Fried Onion)
  • Korma Paste 15 tablespoon (150 g)

Cooking Method:

  1. Pour oil in a pan and let it heat, then fry sliced onions until the onions are light golden.
  2. Remove the onions from the pan. Then crush them and set them aside for later use.
    For best results: Spread the Fried Onions on an absorbent paper. Allow to cool & when crisp, crush it coarsely with a rolling pin. Do not grind it into paste.
  3. Mix the meat, yogurt, and Anaaj Valley™ Korma Paste and fry it in the same oil that was used to fry the onions. Cover the pan and cook on low heat for 20-30 minutes.
  4. Then add 1 cup of water for gravy. Then cover and cook again on low heat until meat is tender.
  5. Then add the crushed onions to the meat mixture and stir it in. Cover the pan and cook on low heat for an additional 5-10 minutes.
  6. Serve with hot naan or chapatti. You can also serve it with kulcha.

Pro tips:

  • Remove excessive oil from the pan before serving.

Yogurt should not be sour. Browned/over-fried fried onions might darken the color of the Korma.

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