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.
- 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.
- 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.
- 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.
- Add in the garlic and ginger.
- 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.
- Stir in the cream and yogurt continue to cook until the sauce is thick and creamy, about 5-7 minutes more.
- Add cilantros and green chilis for garnish and serve.