The Korma Calling 🍛

Korma is the stuff dreams are made of….🤤

I was introduced to korma when I married Sunny. Before that time I was unaware of what I was missing. I can never forget the first time I tasted the heavenly dish, it was truly a game changer for me. It smelled gorgeous and looked beautiful with chunks of meat floating in a dark red blend of spices. A foremost food that is on my mind when someone says “I want an awesome curry”, this timeless and ever simple dish has never and will never cease to satisfy me.🤩

What Korma literally means is braised meat in ghee, yoghurt and spices and infused with caramelised onions. The basic ingredients include fried onions, yoghurt, curry spices – combination of nutmeg, cardamom cumin and other garam masala ginger and garlic and some good lamb/goat meat (replace it with chicken for a lighter version). The trick of getting the korma right is to have the five ingredients in the right proportion and enough time in hand for cooking as it’s a little more elaborate than the other curries. And remember -The spicy 🌶 curry is a forbidden territory if you are watching your weight 😛.

Recipe:

1 kg mutton bone in

Whisked yogurt 500 gm

Onions sliced and caramalised – 1/2 kg

Cashew – 7-8

Almonds- 7-8

Grated coconut – 3 tbsp

Homemade ginger garlic paste

Homemade grounded spices – red chili, coriander, cumin, cardamom and other garam masala

Cooking oil/ ghee

Salt to taste

Kewra water for fragrance

Caramelise the onion and mix with yoghurt in a blender to get a smooth paste. Use the same oil to fry the meat pieces until brown. Take a pressure cooker and add the ginger garlic paste and the grounded spices, salt and cook for 5-8 minutes. Once the oil leaves the meat add the yoghurt blend and cook on low heat. Keep sprinkling water to avoid the masala sticking and burning. Add cashew almond paste and grated coconut, these act as thickening agents for the curry. Close the lid and pressure cook on high flame for one-two whistles. Reduce the flame and cook for another 15 -20 minutes till the meat falls off the bone. Open the cooker and add kewra water.

The korma is ready. Relish it with fresh hot roti bread.