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Malai Korma Recipe

Malai Korma is a popular Indian Side Dish
Author :
On :
Thursday, 17 April, 2014
Category :
Festive Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • 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:

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


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