Marchwangan Korma Food

MARCHWANGAN KORMA

Marchwangan Korma image

Make and share this Marchwangan Korma recipe from Food.com.

Provided by Member 610488

Categories Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 chicken legs-thighs
8 dried red chilies
4 tablespoons oil
2 black cardamom pods, roughly crushed
3 green cardamom pods, roughly crushed
2 cloves
2 bay leaves
1 (1 inch) cinnamon stick
2 medium onions, finely chopped
1 teaspoon salt
1 teaspoon fennel powder
1 teaspoon ginger powder
1/2 teaspoon garam masala

Steps:

Soak whole, dry chilies in water for 15 to 20 minutes. Puree to a fine paste with little water.
Heat oil in a heavy bottom pan. Once oil is hot, saute cardamom pods and cloves until fragrant. Add bay leaves, onions and fry till brown.
Add chicken and salt. Saute until chicken is nicely browned.
Add fennel, ginger powder and the prepared red chilli paste. Saute for 1 to 2 minutes.
Add 1 cup of water. Lower heat, cover and simmer for about 15 minutes or until the chicken turns tender and a thick gravy remains. Right before serving, add garam masala and stir.
Serve hot over rice.

Nutrition Facts : Calories 545.6, Fat 30.2, SaturatedFat 6.2, Cholesterol 178.6, Sodium 764.6, Carbohydrate 14.1, Fiber 2.4, Sugar 7.1, Protein 53.7

NAVRATAN KORMA

Navratan Korma image

This is an Indian vegetable korma with nuts, paneer cheese, and an adjustable list of vegetables. It is in a tomato-cream sauce as opposed to the usual yogurt based sauce. 'Navratan' means 'nine gems,' so choose nine of the vegetable, nuts, and paneer ingredients; you can leave out the elements you don't want to use, or add them all so it is 'ten gems' if you wish.

Provided by LUNACITY

Categories World Cuisine Recipes Asian Indian

Time 35m

Yield 4

Number Of Ingredients 21

Ingredients

3 tablespoons vegetable oil, divided
⅓ cup mixed nuts (cashews, pistachios, almonds)
1 medium onion, grated
½ teaspoon garlic paste
½ teaspoon ginger paste
1 (8 ounce) can tomato sauce
1 teaspoon cayenne pepper
½ teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
1 cup water
¼ cup raisins
½ cup chopped carrots
½ cup chopped green bell pepper
½ cup chopped fresh green beans
½ cup green peas
1 cup chopped potatoes
4 ounces paneer, cubed
¼ cup milk
¼ cup heavy cream
salt to taste

Steps:

Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables.
Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking 2 to 3 minutes. Season with salt to taste.

Nutrition Facts : Calories 377.8 calories, Carbohydrate 32.4 g, Cholesterol 25.8 mg, Fat 24.8 g, Fiber 6.2 g, Protein 10.1 g, SaturatedFat 7.2 g, Sodium 1101.4 mg, Sugar 12.6 g

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