Korma Khada Masale Ka

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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  • 1/2 kg - mutton leg muscles
  • 4 eggs, hard boiled, shelled and cut into halves
  • 225 gms - green peas fresh and shelled
  • 170 gms - ghee
  • 4 black cardamoms whole
  • 10 cloves whole
  • 2 bay leaves whole
  • 60 gms - onions thinly and evenly sliced
  • 115 gms - curd
  • 6 gms - red chillies powdered
  • 6 gms - red chillies whole
  • 12 gms - coriander seeds powdered
  • 3 gms - cumin seeds
  • 18 gms - ginger scraped and shredded
  • 100 gms - onions small, whole, peeled
  • 12 gms - green chillies cut into two pieces
  • 1 pinch saffron, diluted in warm water
  • 30 ml - fresh lime juice
  • 1 tbsp - fresh coriander leaves, chopped
  • 6 gms - salt for green peas
  • 15 gms - salt

How to Make Korma Khada Masale Ka

  • Heat the ghee, add cardamoms, cloves, and bay leaves.
  • Then add sliced onions and fry them to a golden brown.
  • Add meat along with curd, salt, red chillies powdered, red chillies whole, coriander seeds, cumin seeds and ginger and enough water to cook the meat.
  • When meat is tender and very little water remains, add whole onions, garlic and green chillies, and cook on low heat.
  • While stirring, be careful not to break the onions and garlic.
  • When onions are tender and water dries up, add separately cooked peas, saffron, lime juice and coriander leaves, and stir gently.
  • While serving add pieces of eggs.
  • Boil peas separately with salt and add only as much water that it should dry up when peas are tender but not mushy.