Best Korma Sauce Recipes

KORMA SAUCE

Steps:

• Soak almonds, cashews and cardamoms in water for at least 15 minutes.
• Put almonds, cashews and cardamoms into blender with yogurt, milk, pepper and salt, and blend until smooth. If mixture is too thick, add water and blend again.
• Put oil in frying pan and cook garlic paste and ginger paste over medium low heat until light brown.
• Add saffron, curry, and yogurt mixture, and cook for 7 minutes.

LAMB KORMA SHAHJAHANI (LAMB IN CREAMY CURRY SAUCE)

Steps:

• 0. Peel and finely chop ginger. Peel, quarter, and thinly slice onions. Debone, cube, and defat lamb. 1. Heat oil in a 6-quart saucepot. When hot, add cumin seeds (oil should be hot enough to sizzle when seeds are added; test by dropping a couple of seeds in first). When the seeds sizzle, add ginger. Fry for about 15 seconds. 2. Add onions and sauté over medium-high heat, stirring frequently, until the onions become slightly brown. 3. Raise to high heat. When the pot becomes very hot, add lamb. Stir and sauté until the lamb is nicely browned and most of the moisture has evaporated. Add turmeric, salt, paprika, chile pepper powder, black pepper powder and coriander powder. Stir for two to three minutes. Turn off the heat and add yogurt (the heat is turned off to prevent yogurt from curdling); mix. Turn the heat back on. 4. Bring the mixture to a boil. Add 1/3 to 1/2 cup of water if there is not enough liquid. Reduce heat, cover partially and simmer over low heat for 25 to 35 minutes, or until lamb becomes tender. At this point, there should be a thin film of oil on the top surface. Add garam Masala and cream. Mix and cover, then turn off the heat and leave it on the stove for about 5 minutes. Sprinkle slivered almonds on top before serving.

KORMA SAUCE

Steps:

• Soak almonds, cashews and cardamoms in water for at least 15 minutes. Put soaked almonds, cashews and cardamoms into blender with yogurt, milk, pepper and salt (if desired) and blend until smooth. If mixture is too thick, add water and blend again. Put oil in frying pan and cook garlic paste and ginger paste over medium low heat until light brown. And a pinch of saffron. Add a little curry (leaves are preferable to powder) if desired, then add the blended mixture and cook for 7 minutes. To this basic sauce you can add any of the following: steamed vegetables, sauteed lamb, sauteed chicken, sauteed pork. Then cover and cook until fully heated and blended.

KORMA AFGHANISTAN MEAT SAUCE

Steps:

• Heat oil in a heavy pan, saute the onion until transparent.
• Add garlic and meat cubes, stir frequently and continue cooking until the meat browns.
• Add water, salt, pepper,chili flakes,split peas& cumin.
• Cover and simmer gently for 1 1/2 hours or until the meat is very tender and the peas are soft.
• Add coriander and continue cooking for 10 miutes.
• Serve over a mound of steamed rice.

AFGHANI KORMA SAUCE

Steps:

• Slice onions very thin and boil in water until tender, about 15 minutes; drain water and put onions in a blender.
• Add oil, tomato sauce, salt, pepper, coriander and process until smooth; place sauce into a saucepan and bring to a boil.
• Turn heat down to low and simmer until thickened.

KORMA SAUCE

Steps:

• Heat the oil in a sauce pan. Add cumin seeds, black peppercorns, curry leaves, cinnamon stick, cloves and cardamom pods and cook for about 2 minutes over medium heat until seeds begin to pop.
• Stir in onion and cook for about 10 minutes until golden and soft.
• Add ginger and garlic and cook for about 2 minutes.
• Optionally, stir in ground cashew nuts, chilies, and coriander mixture and cook for 2 minutes.
• Add turmeric and chopped tomatoes. Bring to a boil (there may not be much liquid, add some water or broth if necessary) and simmer for 10 minutes, or until the tomatoes are soft.
• Remove and discard the cinnamon sticks and transfer to a food processor. Process until smooth.
• Return to the pan and add the coconut milk. Simmer for 10 minutes.
• The sauce is now done. You can serve it immediately, spooning over meat or vegetables, or reserve it until later, heating it up before serving.