Dhaniwal Korma Food

DHANIWAL KORMA

Dhaniwal Korma image

The recipe came from one of Madhur Jaffrey's cookbooks and is served at Dawat, a restaurant she co-owns, in New York City.

Provided by Member 610488

Categories Curries

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 whole chickens, cut into parts, skinned or 3 lbs lamb stew meat, cut into 1 inch cubes
2 cups water
1/2 teaspoon turmeric
salt, to taste
2 black cardamom pods
2 tablespoons oil
2 onions, sliced in half rings
5 black peppercorns
3 whole cloves
3 cardamom pods
1 (1 1/2 inch) cinnamon sticks
4 cups yogurt, stirred lightly
5 garlic cloves, pressed
1 bunch cilantro, chopped
1 teaspoon cracked black pepper

Steps:

Combine meat, water, turmeric, salt, and black cardamom pods in a large saucepan. Bring to a boil, then simmer 20 minutes for chicken and 45 to 50 minutes for lamb, until meat is cooked. Remove meat, reserving broth.
Heat oil in a large skillet. Add onions and sauté until reddish brown and crisp. Remove and drain on paper towels.
Add spices to the skillet and stir. Add yogurt and garlic. Cook, stirring constantly, until mixture has reduced to a thick sauce.
Add meat to the yogurt sauce. Cook, stirring occasionally, 3 to 4 minutes. Add reserved broth. Continue cooking until sauce is reduced to come about 1/3 of the way up the meat.
Crumble onions and sprinkle over meat. Stir in cilantro and pepper. Spoon off excess oil and remove whole spices before serving.
Serve with rice.

KORMA

Korma image

This is the first Indian dish I ever made and it was perfect! The spices gave it the perfect flavor and it wasn't too hot. I served it over basmati rice, but I'm sure it would also be good with naan bread or even by itself. There's not meat in this dish but it's very filling with the rice and I'm sure it would be delicious with tofu or cubed chicken added as well.

Provided by whital

Categories One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 1/2 tablespoons vegetable oil
1 small white onion, diced
4 garlic cloves, minced
1 teaspoon fresh gingerroot, minced
2 small yukon gold potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
6 tablespoons unsalted cashews, ground
1 (4 ounce) can tomato sauce
1 1/2 tablespoons hot curry powder
1 teaspoon cardamom
1 teaspoon garam masala
2 teaspoons sea salt
1 cup frozen green pea
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 (15 ounce) can light coconut milk
cilantro (to garnish) (optional)

Steps:

On a stove top heat the oil in a skillet over medium heat and cook onion until tender. Mix in the ginger, garlic, and 1 tablespoon of the curry powder; continue to cook for 1 minute. In a separate bowl mix potatoes, carrots, jalapeno, cashews, and tomato sauce then add to skillet with salt and 1/2 tablespoon curry powder. Cook for about 20 minutes or until the potatoes are tender. Add the bell peppers, peas, and coconut milk to the skillet. Reduce the heat to low and simmer for about 10 minutes until the consistency has thickened. Put cilantro on top if desired.

Nutrition Facts : Calories 280.3, Fat 11.8, SaturatedFat 1.8, Sodium 1434.6, Carbohydrate 38.6, Fiber 8.6, Sugar 10.6, Protein 8.6

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