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1 kg -
100 gm -
4 - black
(Bari Ilaichi) seeds
18 - green
24 - whole black pepper (Kali Mirch)
8 tsp - coriander (Dhaniya) powder
250 gm -
1 to 1.5 tsp - salt (according to taste)
1.5 tbsp -
1 tbsp -
250 gm - yogurt
1.5 to 2 tsp - chilli (Lal Mirch) powder
250 gm -
1 pinch of
1 tbsp - Kewra
1 tsp -
How to Make Korma badami
Slice the onion finely and fry in the ghee/oil on very low flame till they are golden brown.
Remove the fried onion from the oil and keep aside.
In the oil, add all the spices (except the nutmeg, sugar and Kewra) with a little water to prevent burning.
Add the meat and mix well with the spices.
When the water of the meat has dried, add 2-3 glasses of water (1 glass is enough for chicken).
By now, the fried onion would have cooled and turned crisp.
Crush it and add to the pot.
Cover and cook on low heat till the meat is tender.
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.
Leave on very low heat (dum) for two minutes.
Serve hot with naan.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.