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Korma badami Recipe

Korma badami is a popular Indian Side-Dish
Author :
 
On :
Tuesday, 8 August, 2017
Category :
Non-Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Hard
Servings :
Serves 6
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 1 kg - Mutton or Chicken
  • 100 gm - Almond (blanched)
  • 4 - black Cardamom (Bari Ilaichi) seeds
  • 18 - green Cardamom (Chhoti Ilaichi)
  • 24 - Cloves (Laung)
  • 24 - whole black pepper (Kali Mirch)
  • 8 tsp - coriander (Dhaniya) powder
  • 250 gm - Onion
  • 1 to 1.5 tsp - salt (according to taste)
  • 1.5 tbsp - Garlic (Lehsan) paste
  • 1 tbsp - Ginger (Adrak) paste
  • 250 gm - yogurt
  • 1.5 to 2 tsp - chilli (Lal Mirch) powder
  • 250 gm - Ghee or oil
  • 1 pinch of Nutmeg (Jaiphal) and Mace (Javitri) powder
  • 1 tbsp - Kewra
  • 1 tsp - Sugar
  • How to Make Korma badami:

    1. Slice the onion finely and fry in the ghee/oil on very low flame till they are golden brown.
    2. Remove the fried onion from the oil and keep aside.
    3. In the oil, add all the spices (except the nutmeg, sugar and Kewra) with a little water to prevent burning.
    4. Add the meat and mix well with the spices.
    5. When the water of the meat has dried, add 2-3 glasses of water (1 glass is enough for chicken).
    6. By now, the fried onion would have cooled and turned crisp.
    7. Crush it and add to the pot.
    8. Cover and cook on low heat till the meat is tender.
    9. When the meat has softened and the gravy has acquired the desired consistency, add a pinch of nutmeg (jaiphal) and mace (Javitri), kewra, almond and sugar.
    10. Leave on very low heat (dum) for two minutes.
    11. Serve hot with naan.




     

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