Dehli Korma is a unique korma, and the history of it dates back to the Mughal era.

What makes it have a special flavor?

• Kewra is a common ingredient used in Delhi Korma. Kewra is derived from the flower of the Pandanus plant, and gives a floral essence. You can use essence here, and just use a small amount to give a hint of aroma.
• Nuts such as almonds or cashews are used in a paste in Dehli korma
• Saffron can be used to impart a unique flavor and depth to dehli korma
• Nutmeg
• Mace

Ingredients:

• 1-2 lbs boneless goat, cow, or chicken, cut into bite-sized pieces
• 2 cups plain full fat yogurt
• 2-4 tablespoons ghee (clarified butter) or oil
• 2 medium purple onions, finely sliced for better browning
• 4 cloves garlic, minced
• 2 inches fresh ginger, grated
• 2 teaspoons zeera seeds
• 1 tsp coriander seeds
• 1 tsp cardamom pods
• 1 cinnamon stick
• 4-5 green elachi
• 2 cloves (laung)
• 2 tsp garam masala
• 1 tsp red chili powder
• 1 tsp turmeric
• Salt, to taste
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh cilantro (optional)
• 1 tsp kewra essence
• A few threads of saffron threads, soaked in a bit of hot water for 20 minutes.

Instructions:

The cooking style is similar to other kormas.

1. Fry onions in oil and set aside the browned onions to blend in a mixer. You can add some water to blend this onion water.
2. Add all the whole spices, such as cumin seeds, coriander seeds, cardamom pods, cinnamon stick, green cardamom pods, and cloves to the saucepan and cook for another 2-3 minutes, stirring constantly. Then add in the meat and fry for another 3-5 minutes till browned.
3. Add the powdered spices such as garam masala, paprika, turmeric, and salt to the saucepan and cook for 1 minute more. You can add readymade Korma Masala if you wish – around 1 tsp.
4. Add in the garlic and ginger.
5. Pour in several cups of water and bring to a boil. Add the kewra essence, saffron if you have it ready. Reduce heat to low and cover the saucepan. Cook on low heat until the meat is cooked.
6. Stir in the cream and yogurt continue to cook until the sauce is thick and creamy, about 5-7 minutes more.
7. Add cilantros and green chilis for garnish and serve.