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Recipes for Indian Kormas
Korma is a perfect side dish for Naan,Chapathi, or Pulav. There are more than 50 varieties of korma prepared in India. Infact the term korma means mild creamy meat stew made with Yogurt,saffron,and spices. When we see the history of korma it appears that korma was created in the royal kitchen of Akbar during middle of 1500 century. There was a mentioning of Korma in Akbarnama
. It is said that korma was a fusion of Persian and Indian cuisine created by Rajputs employed in the service of Jodhabai(One of the wives of Akbar). Rajput created korma in their style and named it after their well known tribe ‘Kurma’. The authentic ingredients of korma are meat, curd, cardamom, Ginger, Black pepper, and lots of Saffron. The spice turmeric was rarely used ,only at the times of scarcity of Saffron.
In modern version of korma vegetable or meat, is cooked in a mild creamy aromatic mixture. Cream or Yogurt or coconut milk are mixed to make a creamy sauce, with aromatic spices like cardamom, Cloves, Cinnamon and spices like black pepper and cumin are avoided.
Indian types of kormas
In India majorly three types of Kormas are prepared depending upon the places ,and availability of spices.
It is called ‘Qorma’ or Mughlai korma in which Almonds, Cashews and Dahi ,or Yogurt are ground together to make a creamy base. The saffron and Cardomom are used for aroma. There are two types ‘Mughalai’ and ‘Shahi’ where in mugalai preparation khoya(reduced milk) and in shahi the malai (cream ) is added.
In this rich , spicy , aromatic ,cashews ,Curd, or yogurt and milk are ground together to make creamy base. The saffron , cardamoms, and aniseeds are used for aroma. Dried fruits are added at the end of the cooking.
In south Indian korma , fresh coconut and coconut milk are used to make the base. Almonds and cashews may or may not be added, Curry leaves ,fennel seeds are used for aroma. Unlike the North Indian and, kasmiri’s preparations cayenne pepper , or red chilli powder is widely used.
Recipes for different types of Indian kormas
Chicken and split gram korma(Mughalai)
Chicken is a lean meat, so it has less fat and more proteins. While the split grams are high in fiber and help to lower the Cholesterol. By combining these, two the benefits are doubled and thus makes your meal complete with essential nutrients.
- 750gms Chicken
- Half a cup Split Bengal gram, soaked for 2 to 3 hours
- 2 Onion
- 2 Tomato
- 2 cinnamon
- 2 Clove
- a small bunch Curry and coriander leaves
- a tablespoon Ginger garlic paste
- 2 tablespoon curd
- 1 teaspoon Red chilli powder
- 2 teaspoon Coriander powder
- 3 table spoon oil
- 3 Green chillies
- required salt
- pinch turmeric powder
Recipe for chicken Korma (simple style)
- Clean the gram and remove any kind of dirt .To soak the gram first wash it twice with water,and soak it with water at least for 2 to 3 hours.. Soaking reduces the cooking time there by time and energy.
- Cut the chicken into medium pieces and wash them cleanly.
- In a pan add oil or ghee and fry the chicken pieces with turmeric powder and salt till they become golden brown.
- Remove them from pan,to the pan add cinnamon,clove,ginger garlic paste,finely chopped onions,green chillies and fry them.
- Then add curd and chicken pieces,soaked Channa Dal and cook the content with lid closed for 10 minutes.
- Now add tomatoes,red chilli powder,and coriander powder,salt and cook for some more time till the meat and grams are cooked.
- Remove them from pan in a serving bowl and garnish with curry and coriander leaves.
Health benefits of this Dish
- Chicken is very good for women, as they contain phosphorus and, Calcium.
- The zinc in chicken meat increases appetite.
- The amino acids in chicken meat and gram helps Chidren to grow , taller and stronger.
- The high content of Selenium in chicken meat cuts the risk of developing arthritis at later stages of life.
- The split grams are good for people with diabetes, because it has a low Glycemic index.
- Grams are good source of Zinc, Foliate, Calcium, and Protein. They have very low fat content and the fatty acids present in them are polyunsaturated.
South Indian Pakoda Korma
One more recipe of mine for South Indian Pakoda Korma
One of the popular dish of South Indian Cuisine.This korma is creamy,spicy with smooth texture makes it a real hit in parties, and functions. Although the preparation is bit complicated with many ingredients and methods it is actually not that difficult to learn.Using right ingredients and following the steps in the correct way is the key to this dish.
Prep time: 20 min
Cook time: 40 min
Ready in: 60 min
Ingredients for Pakoda
- 200gms Split Bengal Gram
- 2 red chillies or green chillies
- 1 tea spoon fennel seed
- required salt
- 1 onion finely chopped
Instructions For Pakodas
- Clean the bengal gram and soak in water for 2 to 3 hours.
- Grind the soaked bengal grams into a coarse mixture with chillies and fennel seeds.
- To the mixture add chopped onion,salt and curry leaves.
- In a frying pan add oil .Make lemon sized balls from the mixture and fry them in the pan til they are crisp and brown.
- Drain the excess oil in kitchen paper.Keep them aside,to be cooked in Korma.From this measurement you can make 12 to 15 balls of lemon size.
Ingredients For Korma
- 2 Cinnamon
- 2 clove
- 2 cardamom
- 1 bay leaf
- 1 onion, chopped
- 2 tomato fairly chopped
- 1 tablespoon ginger garlic paste
- 1 cup coconut paste
- 2 Green chillies,
- 1 tablespoon red chilli powder
- 2 tablespoons Coriander powder
- required salt
- 2 tablespoons oil
- 1 teaspoon turmeric powder
- little Mint or coriander leaves
- 300 ml water
- In a broad bottomed vessel, add a spoon of oil fry the chopped onions,tomatoes for a few minutes and make a fine paste with ginger garlic paste.
- To the same pan add all spices(cinnamon,clove,bay leaf, chilly,cardamom) and saute them till they leave out their flavours.
- To the spices add ground onion,tomato paste and fry it for a minute with required amount of turmeric powder.
- Now add red chilli powder,coriander powder and salt.
- Add 100 ml of water and boil it for 5 minutes.
- Add coconut paste. (grind grated coconut with little water in to a smooth paste)
- Add 300 ml water and bring to boil.(the consistency of the gravy must be thin before you add the pakodas ,as they absorb the gravy)
- Now add the fried Pakodas and cook them for five more minutes.Put off the stove.
- Allow them to stand for 10 to 15 minutes ,to let the Pakodas become soft and get mixed well with the creamy sauce.
- Remove them in a serving bowl and garnish with mint or cilantro leaves.
- You can improve the flavour by adding 50gms of cashew paste along with the coconut paste.
- You can substitute coconut paste with whipped cream but in little excess.(5 table spoons)
- Don't deep fry the Pakodas,because, it may spoil the taste.
My recipe for Vegetable Korma
- South Indian Vegetable Korma
Vegetable korma is a healthy dish and tastes different from regular curry.It is such a tasty dish to have with Naan,Rotis,Bread,puri,Appam, and what not?
Video on Kashmiri Mutton Korma
Video in Malai Korma
Video on Navaratan Korma
Some interesting facts about Korma
- Korma,kormaa,Qorma,Khorma, or azid is a dish originated from South and Central Asia.
- The word korma is derived from Urdu word 'Korma' meaning 'braise' derived in turn from Turkish word 'Kavurma' meaning Cooked meat.
- It is a typical, characteristic Indian dish can be traced back to 16th century.
- The word 'Shahi'(means royal) used for some kormas to indicate its status as a prestigious dish rather than common dish and its association with the court.
- Navaratan korma is a special, vegetarian dish is made with vegetables and either paneer or nuts or sometimes both are added. Nava means nine and ratan means gems in Hindi, and it is common for the recipe to include nine main ingredients such as vegetables,nuts and dried fruits.
- In the preparation of korma mainly two techniques are followed, the braising where meat or vegetable is first cooked briskly or seared using high heat and then cooked in low heat with little amount of liquid. in bagar technique In the finishing stage of cooking,additional spices are mixed with heated ghee and then combined with the sauce.