Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, green gravy korma. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Green gravy korma is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Green gravy korma is something that I have loved my whole life.
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To begin with this particular recipe, we must first prepare a few components. You can have green gravy korma using 21 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Green gravy korma:
- Get 1 cup Palak
- Get 1 cup Onion
- Get 1 cup Tomato
- Prepare 1 cup Green peas
- Make ready 1 cup Beans
- Get 1 cup carrot
- Prepare 1 cup potato
- Prepare 1 cup capsicum
- Prepare 100 grams Paneer
- Get 1 tsp ginger garlic paste
- Take 1 tbsp Kasuri methi
- Prepare 5-6 kaju(cashew nuts)
- Make ready 2 tsp Green chilles
- Make ready 1 tsp Mint leaves
- Make ready 1 tbsp Oil
- Prepare 2 tsp Salt
- Make ready 2 tsp Garam masala
- Prepare 1 tsp Corinder leaves
- Make ready 1 tsp Sugar
- Make ready 1 Coriander and Cumin powder
- Get 1 tsp Turmeric powder
Korma, which means 'braising' in Hindi, is actually a style of cooking where meat and vegetables are braised in a sealed pot with a little liquid. The sauce can be creamy, nutty and mild like our British chicken kormas but they can also be quite spicy and cooked in stock or water. Korma is originated from the Turkish word kavurmais, literally means 'cooked meat.' It also spells as Khurma or Kurma, is considered as one of the less spicy versions of curry. It purportedly originated for Persia and were brought into India by the Mughal Empire in the sixteenth century.
Instructions to make Green gravy korma:
- Take a pan add water boil it add palak boil for 5 mins after it cools down grind it. After that boil all veggies like beans,potatoes, carrot, capsicum, green peas.
- Take a another Pan add oil heat it add Cumin seeds,ginger garlic paste, mint leaves, green chillies, onion, tomato,kaju fry it nicely until raw smell goes. After cool down grind this also.
- Add oil heat it fry paneer cubes remove it after from pan after frying. In that only add onion tomato paste fry it add turmeric powder,kasuri methi, salt, sugar, garam masala, Cumin and coriander powder fry nicely and add all boiled veggies mix it all ingredients finally cook it and add paneer mix well.
- Finally garnish with coriander leaves. Serve it with chapati or naan.
Korma can be mildly spiced or fiery hot. Sethi also adds green chillies to the base for his Lucknawi chicken korma, which gives his sauce a slightly luminous hue. I think their sharp, herbaceous piquancy is a bit of a distraction here; I. It's a little fiddly to remove the pods of the cardamom seeds, but you then get all the flavour and none of the green husk left in the curry sauce when serving. Give the pods a quick bash with a.
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