This post was supposed to go up late last night as mentioned on my Facebook Page but I just couldn't think straight and put words to paper...I mean type them down. As seen in the picture, chop a handful of mushrooms an set aside.
In a separate bowl soak a tbsp. of poppy seeds, two tbsps. of almonds and cashews in water. Leave it for a while. Later drain and grind it to a paste which will later go into our Korma.
Whole spices were just eyeballed and used-a stick or two of cinnamon, cardamom, star anise, pepper corns, a clove or two. I have also shredded some ginger and garlic and kept aside.
A big tomato was pureed with a quarter cup of water.
In a saucepan in a tbsp. of oil/ghee, I have sautéed a sliced onion, two green chillies, the ginger garlic and allowed it to brown. As it browns, a tsp. of turmeric powder, a tbsp. of coriander powder, a bit of cumin powder and Kashmiri chilly powder were brought together and stirred in well. Then the tomato puree was poured in and closed with a lid till they all merged well.
Once the flavours build up, I drizzled in beaten up curd. This curd forms a major part of the appearance of the Korma as it will slightly split with the heat. Add the white nut paste that you made in the beginning to this curry. Adjust the water content to suit your curry.
Once the curd and this paste has blended in well, add salt to taste and throw in the mushrooms and place a lid over the saucepan. Ensure that the mushrooms cook well. Keep in mind the mushrooms release its own water so do not be too liberal by adding water and diluting the curry. It has to resemble a semi thick gravy.
Enjoy the Korma once it is done with rotis or String hoppers. You may add a dash of garam masala while finishing the dish. I haven't! I haven't garnished with any greens as well, feel free to garnish.
A non veg option could be done with boneless chicken.
Comments
Post a Comment