Whats Cooking
inspiring to cook n bakeCategories
- Basics
- Beauty
- Beef, Mutton And Pork
- Beverages, Smoothies And Juices
- Break Fast Dishes
- Cakes, Cookies And Bakes
- Chocolate, Ice Creams And Frozen Treats
- Cocktails, Mocktails And Wines
- Continental And Indian Breads
- Desserts
- Dips, Chutneys And Sauces
- Masalas
- Paneer
- Pickles, Preserves And Jams
- Poultry And Egg
- Rice, Noodles And Pasta
- Salads And Sandwiches
- Seafood
- Snacks, Sweets And Savories
- Soups, Starters And Accompaniments
- Vegetarian
Feedback
DISH NAME : KORMA KHADEY MASALA KA
Preparation Time : 35 minutes
Cooking Time : 1.5 hours
Description
1)korma khadey masala literally means, curry with whole masala--in this case the whole masalas are shallots & garlic.
2) Black cardamom, is also known as big cardamom or brown cardamom.Its seeds / pods have a strong camphor-like flavor, with a smoky character. Unlike green cardamom, this spice is rarely used in sweet dishes. Its smoky flavor and aroma is derived from traditional methods of drying over open flames. This is available in supermarkets.
Note
1) Cooking mutton on a slow fire is recommended for this dish. It takes around one and a half hours, but it is worth it. Pressure cooking saves time, but slow cooking is much tastier.
2) Beat curd well before cooking, or it may curdle.
| Quantity | Name | |
|---|---|---|
| KORMA KHADA MASALA KA | ||
| 400 Gm.s | Mutton,preferably leg | |
| 1 Tbsp. | Ghee | |
| 2 No.s | Black cardamom | |
| 2 No.s | Cloves | |
| 1 No. | Bay leaf | |
| 1 Cup | Onions sliced | |
| 0.25 Cup | Curd lightly beaten | |
| Salt to taste | ||
| 1.5 Tsp. | Chilli powder | |
| 2 No.s | Whole red chillies | |
| 3 Tsp. | Corriander powder | |
| 0.5 Tsp. | Cumin seeds powdered / jeera powder | |
| 1 Tbsp. | Ginger julienned | |
| 0.5 Cup | Shallots | |
| 0.25 Cup | Whole garlic peeled | |
| 2 No.s | Green chilli (finely chopped) | |
| 4 strands | Saffron diluted in warm water | |
| 15 Ml. | Lime juice | |
| 1 Tbsp. | Corriander leaves chopped fine | |
| 0.5 Cup | Green peas cooked | |
| 2 No.s | Boiled & halved eggs | |
Method
1) Heat ghee, add black cardamoms, cloves & bay leaf.
2) Add sliced onion &fry till golden brown.
3) Now add meat, curd, salt, chilli powder, whole red chillies, ginger, cumin & corriander powder. Saute till masalas are done.
4) Add enough water to cook mutton till tender. When meat is tender & very little water remains, add whole shallots, garlic and green chillies. Cook on low heat.
5) When shallots are tender, add cooked peas, saffron & lime juice. Heat through. Garnish with corriander leaves & boiled egg halves.
Serving Suggestions
Can be had with rice, roti or naan.