Shahi Korma By Chef Rida Aftab

By on October 19, 2011

 Shahi Korma By Chef Rida Aftab

Ingredients

  • Shahi Korma

    Meat ½ kg

  • Potatoes ½ kg
  • Bay leaves 2
  • Black cardamoms 2
  • Green chilies 4
  • Green cardamoms 4
  • Onion 250 gm
  • Ghee 250 gm
  • Yogurt 475 gm
  • Whole black pepper 1 tsp
  • Nutmeg & mace 1 tsp
  • Black cumin 1 tsp
  • Salt 1 tsp
  • Chili powder 1 tbsp
  • Ginger garlic paste 1 tbsp
  • Kewra 1 tbsp
  • Ginger chopped 1 tbsp
  • Coriander powder 2 tsp
  • All spice powder 2 tbsp

Rida Aftab Shahi Korma

  • Heat 250 gm ghee in a pan, add ½ kg potatoes cut into cubes, fry well and remove.
  • In the remaining ghee add 250 gm chopped onion and fry till golden brown, remove brown onion and keep aside.
  • Marinate ½ kg meat with 475 gm yogurt, 2 tsp coriander powder, 1 tbsp chili powder, 1 tsp salt, 1 tbsp ginger garlic paste and 1 tsp cumin seeds. Keep aside for 30 minutes.
  • Put marinated meat in the remaining ghee, cook for 30 minutes till meat is done. Now add fried potatoes and crushed brown onion. Fry well.
  • Add 2 glasses of water and cook for 30 minutes. Now crush 2 bay leaves, 4 green cardamoms and 1 tsp nutmeg mace powder together. Add crushed spice to the Qorma mixture and cook for another 30 minutes.
  • Now turn the flame off, add 1 tbsp Kewra, 1 tbsp chopped ginger and 4 green chilies.
  • Serve shahi korma with naan.