Malai Korma

Korma is a kind of gravy. It originated from the traditional Mughal cuisine and become part of the Indian cuisine as a main dinner recipe. There are many varieties of korma gravy like Mutton Korma, chicken korma, lamb korma, beef korma, malai korma, vegetable korma, and many more. Korma is very spicy type of gravy. My husband likes Malai korma very much. Our recipe is easy to make malai korma recipe and some ingredients quite diffrent to other malai korma recipes. You can serve Malai Korma with naan or chapati. It is very tasty recipe you must try this recipe.

Ingredients

     1 kg Mutton boneless (cut into small pieces)
     3 cup fresh cream (thick top cream of milk)
     2 cup fresh yogurt
     3 thinly sliced onion
     1 tbsp red chili powder
     1 tbsp coriander powder
     1 tsp turmeric powder
     1 tsp black pepper
     6 cloves
     4 cardamom
     2 inch cinnamon stick
     4 green cardamom
     Few strands of saffron
     1/2 tsp cumin seeds
     1 tsp ginger paste
     1 tsp garlic paste
     Salt to taste
     1/2 cup pure ghee (Desi Ghee)
     1/3 cup Oil
     2 tbsp almond paste
     2 tbsp cashew nuts paste

Method

Heat oil in a pan, Add thinly sliced onion and cook till golden brown, Drain and keep set aside.

In a same oil add mutton pieces, yogurt, ginger paste, garlic paste, red chili powder, coriander powder, turmeric powder, salt, green cardamom, cardamom, cinnamon stick, cumin seeds, black pepper and 1/2 cup water. Cook till meat completely done.

Now add almond paste, cashew nuts paste and cook 6-8 minutes on a low flame.

Add pure ghee (Desi ghee) and cook another 2-3 minutes.

Fresh thick cream of milk add into korma and mix well. Cook 2-3 minutes and remove from heat.

Delicious Malai Korma is ready to eat. Serve with naan or chapati.