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Total servings:
Calories:
Pre-Prep time:
Preperation time:
Occasion: Any
Cuisine: Pakistani
Effort: Average
Best for: All
How to serve: Hot

2 lbs meat or poultry
1/4 cup vegetable oil
1-1/2 teaspoon tomato paste
1-1/2 teaspoon salt (namak)
1-1/2 teaspoon red chilly powder (lal mirchi)
1-1/2 teaspoon corriander powder (dhaniya powder)
1-1/2 teaspoon turmeric (haldi)
1-1/2 teaspoon ginger and garlic paste
2 large onions finely sliced
1 cup plain yogurt
corrainder (fresh haraa dhaniya)

Add cooking oil to a large pot add onions and fry till golden brown then remove and place on paper towels and crush!
Next add the meat/poultry to the same oil and fry for a few seconds then add ginger/garlic and fry about 1-2 minutes the meat/poultry will change color slightly.
Now add the tomato paste and keep frying add all the spices and reduce heat add yogurt few tablespoons at a time this will make the sauce thicker!
Add the crushed onions and about 1-2 cups of water let it cook thoroughly for about 35-40 mins
Garnish with fresh corriander leaves (hara dhaniya)
You spicy korma is ready to eat!!
May be served with plain white rice or naan!!
Enjoy...

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There are 1 comment(s) for this recipe.

by jay this is the best recipe   Thu Apr 01, 2010