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.
- 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)
- Pour oil in a pan and let it heat, then fry sliced onions until the onions are light golden.
- 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.
- 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.
- Then add 1 cup of water for gravy. Then cover and cook again on low heat until meat is tender.
- 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.
- Serve with hot naan or chapatti. You can also serve it with kulcha.
- 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.