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Korma Masala
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Korma Masala

Korma Masala is a rich and aromatic spice mix used to prepare Korma, a creamy curry dish typically made with meat (like chicken, lamb, or beef) or vegetables. The masala includes a blend of spices such as coriander, cumin, cardamom, cinnamon, cloves, turmeric, ginger, garlic, and sometimes dried coconut or cashews for added richness. The dish is usually finished with yogurt, cream, or coconut milk to create a smooth and flavorful gravy.

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Description

Here’s a simple and rich recipe for Korma using Orgo Korma Masala:
Ingredients:
For the Korma:
•Chicken/Mutton/Vegetables: 500 grams (cut into medium pieces)
•Onions: 2 large, thinly sliced
•Tomatoes: 2 medium, finely chopped
•Ginger-garlic paste: 1 tablespoon
•Orgo Korma Masala: 2-3 tablespoons
•Yogurt (curd): ½ cup (whisked)
•Cashew paste: 2 tablespoons (optional, for creaminess)
•Oil/Ghee: 3 tablespoons
•Salt: to taste
•Water: 1 to 1½ cups (adjust for desired consistency)
For Garnish:
•Coriander leaves: a handful, chopped
•Fried onions: a handful (optional)
•Cream: 2 tablespoons (optional for extra richness)
Cooking Method:
1. Prepare the Base:
1.Heat oil or ghee in a large pan.
2.Add sliced onions and sauté until golden brown.
3.Add ginger-garlic paste and cook until the raw smell disappears.
2. Add Tomatoes and Spices:
1.Add the chopped tomatoes and cook until soft and mushy.
2.Stir in Orgo Korma Masala and mix well. Fry the masala for 1-2 minutes until aromatic.
3. Cook the Meat/Vegetables:
1.Add the chicken/mutton/vegetables to the pan and sauté for 5 minutes to coat them with the masala.
2.Lower the heat and add whisked yogurt gradually, stirring continuously to prevent curdling.
4. Simmer:
1.Add water and cover the pan.
2.Cook on low heat until the chicken/mutton is tender and the gravy thickens. (For mutton, pressure cooking may be faster; cook for 4-5 whistles.)
5. Add Creaminess:
1.Stir in cashew paste and cook for 2-3 minutes for a rich texture.
2.Add salt to taste and mix well.
6. Garnish and Serve:
1.Garnish with chopped coriander leaves, fried onions, and a drizzle of cream (if using).
2.Serve hot with naan, chapati, paratha, or rice.
Tips:
•Use bone-in meat for a more flavorful korma.
•For a vegetarian version, use paneer, cauliflower, or mixed vegetables.
•Adjust the spice level by varying the quantity of Orgo Korma Masala.
Enjoy your creamy and aromatic Korma made with Orgo Korma Masala! Let me know if you need variations or additional tips.

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