Malai Korma

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1 cup - heavy cream or malai beaten
  • 2 - onions, chopped
  • 1 - capsicum, chopped
  • 1 - tomato, chopped
  • 4-5 flakes - garlic
  • 1 inch piece ginger, peeled
  • 5 - green chillies, slit lengthwise
  • 1/2 cup - coriander leaves, finely chopped
  • 18-20 - cashew nuts, quartered
  • 1/4 tsp - turmeric powder
  • Salt to taste
  • 1 tbsp - ghee

How to Make Malai Korma

  • Make paste of ginger and garlic, keep aside.
  • Heat ghee in pan, fry cashews to a golden brown, drain, keep aside.
  • Add chillies, fry for few seconds, drain, keep aside.
  • Fry tomato chunks till tender, drain, keep aside.
  • Add chopped onion, capsicum ginger garlic, stir-fry till onions are tender.
  • Add tomatoes, cook till oil separates.
  • Add salt, chillies, cream, turmeric, half coriander, simmer gently stirring.
  • Once cream is well blended, take off fire, add half cashew nuts, mix.
  • Pour into serving dish, garnish with remaining coriander and cashew nuts.
  • Serve piping hot with rotis, parathas, naans, etc.