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

What makes it have a special flavor?

Ingredients:

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.