White korma recipe
Here's a simple and delicious White Korma recipe, a popular Indian dish made with marinated meat or vegetables cooked in a rich, creamy sauce.
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon garam masala powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
*For the sauce:*
- 2 tablespoons ghee or vegetable oil
- 2 medium onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon white poppy seeds (optional)
- 1 tablespoon cashewcashew nuts (or almonds)
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tablespoon unsalted butter
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
- 1/2 teaspoon ground cinnamon
1. *Marinate the chicken or vegetables:* In a bowl, mix together yogurt, lemon juice, garam masala, cumin, coriander, salt, and black pepper. Add the chicken or vegetables and refrigerate for at least 30 minutes or up to 2 hours.
2. *Make the sauce:*
- Heat ghee or oil in a large saucepan over medium heat.
- Add sliced onions and cook until lightly browned (about 8 minutes).
- Add minced garlic and grated ginger; cook for 1 minute.
- If using poppy seeds, add them and cook for 1 minute.
- Add cashew nuts and cook until lightly toasted (about 2 minutes).
- Remove from heat and let cool.
3. *Blend the sauce:*
- In a blender or food processor, blend the cooled onion mixture with flour until smooth.
- Return the saucepan to medium heat and add the blended mixture.
- Cook for 2-3 minutes, stirring constantly.
4. *Add cream and milk:*
- Gradually add heavy cream and whole milk, whisking continuously.
- Bring the mixture to a simmer.
5. *Add spice blend and butter:*
- Add ground cardamom, cinnamon, and nutmeg. Stir well.
- Add unsalted butter and stir until melted.
6. *Add marinated chicken or vegetables:*
- Remove the chicken or vegetables from the marinade, allowing excess to drip off.
- Season with salt to taste.
- Garnish with chopped cilantro.
- Serve over basmati rice or with naan bread.
*Tips and Variations:*
- Use vegetables like cauliflower, bell peppers, potatoes, or carrots for a vegetarian or vegan version.
- Adjust spice levels to your taste.
- Add a splash of rosewater or kewra essence for extra flavor.
- Serve with chopped nuts or dried fruits for added texture.
*Nutrition Information (approximate):*
Per serving:
- Calories: 420
- Protein: 30g
- Fat: 26g
*Short-Term Storage (Same Day or Overnight):*
1. Cool the korma to room temperature within 2 hours of cooking.
2. Transfer the korma to an airtight, shallow container.
3. Refrigerate at 40°F (4°C) or below.
Enjoy your homemade white korma!
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