Kaju Korma

53

Ingredients:
Mutton – ½ kg
Cashew nuts – 100g (soaked for 15 min, then make paste with a little bit of water)
Onion – 3 (thinly sliced)
Ginger garlic paste – 2 tbsp
Ginger – 1 medium piece
Kewra – 2 tbsp
Coriander powder – 1 tbsp
Salt – to taste
Garam masala powder – ½ tsp
Red chilli powder – 2 tbsp
Ghee – 1 cup
Yogurt – 250g
Nutmeg powder, mace and small cardamom – (take equal quantity and grind, and then take 2 pinches)
Whole masala – ( 2 bay leaves, 4 big cardamoms, 2 cinnamon stick, 6 green cardamoms, 6 cloves, 20 whole black peppers and ¼ tsp white cumin seeds)
Method:
Take a pan, put ghee and heat it up. Then put chopped onion and fry until it softens, then add whole masala and fry until it is golden brown. Then take out the onions from the oil and spread them in a plate with whole masala. In the same oil, put ginger, garlic paste and mutton and fry until mutton turns brown. Now add red chilli powder,coriander powder and salt and fry. After 2 or 3 minutes, add cashew nuts paste and mix well and fry for 2 or 3 minutes, then add yogurt with a little bit of water and mix it well. Then cover it and let it cook until the mutton is cooked well. When the mutton is cooked well, add kewra, nutmeg powder, cardamom powder and mace powder and mix well. Now add fried onion, crushed with hands, include whole masala andcook on dum for 7 minutes, then take it off the cooker and serve with ginger flakes.

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