Best Qorma Korma Spice Mix Recipes

Qorma (Korma) Spice Mix image

Provided by whycallsarah

Categories Indian

Time 13m

Yield 2 1/2 cups

Number Of Ingredients 20

3/4 cup ground roasted coriander powder
1/4 cup red chili powder
1/4 cup paprika (from deghi mirch)
1/4 cup salt
1 tablespoon garlic powder
1 tablespoon ginger powder
2 tablespoons ground roasted cumin
1 tablespoon ground aniseed
1 tablespoon pepper
1 teaspoon ground chinese anise
1 teaspoon ground cinnamon
1 teaspoon ground large black cardamom pod
1 teaspoon ground black cumin seeds
1 teaspoon ground cloves
1 1/2 teaspoons ground green cardamoms
1/2 tablespoon ground mace
1/2 tablespoon ground nutmeg
3 bay leaves, torn
15 cloves
15 green cardamoms

Steps:

Pre-prep:
dry roast only cumin and corriander seeds before grounding.
Use clean non odor wooden spoons for light mixing.
Assembly:.
In a dry glass mixing bowl, begin adding the ground spices.
This recipe is based on portions/ratios - thus you can used the standard measuring cups or even a cocktail glass a home!
Though the spice mix includes salt - the final dish will need adjustments.

Nutrition Facts : Calories 153.9, Fat 5.7, SaturatedFat 1.2, Sodium 11562.2, Carbohydrate 28.4, Fiber 12.8, Sugar 3.3, Protein 7.4

Korma image

Provided by whital

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 18

1 1/2 tablespoons vegetable oil
1 small white onion, diced
4 garlic cloves, minced
1 teaspoon fresh gingerroot, minced
2 small yukon gold potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
6 tablespoons unsalted cashews, ground
1 (4 ounce) can tomato sauce
1 1/2 tablespoons hot curry powder
1 teaspoon cardamom
1 teaspoon garam masala
2 teaspoons sea salt
1 cup frozen green pea
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 (15 ounce) can light coconut milk
cilantro (to garnish) (optional)

Steps:

On a stove top heat the oil in a skillet over medium heat and cook onion until tender. Mix in the ginger, garlic, and 1 tablespoon of the curry powder; continue to cook for 1 minute. In a separate bowl mix potatoes, carrots, jalapeno, cashews, and tomato sauce then add to skillet with salt and 1/2 tablespoon curry powder. Cook for about 20 minutes or until the potatoes are tender. Add the bell peppers, peas, and coconut milk to the skillet. Reduce the heat to low and simmer for about 10 minutes until the consistency has thickened. Put cilantro on top if desired.

Nutrition Facts : Calories 280.3, Fat 11.8, SaturatedFat 1.8, Sodium 1434.6, Carbohydrate 38.6, Fiber 8.6, Sugar 10.6, Protein 8.6

Afghan Mushroom Qorma(Korma) image

Provided by Sharon123

Categories Vegetable

Time 35m

Yield 2-4

Number Of Ingredients 10

2 lbs mushrooms, halved (or quartered-Can use baby portobella or button)
1 inch fresh ginger, skinned and thinly sliced
2 teaspoons fresh ginger paste (you can blend 2 tsp. chopped ginger with the onions to make a paste)
3 garlic cloves, crushed
2 teaspoons ground black pepper
2 teaspoons ground coriander
4 onions, blended to a paste (I use food processor)
3 fresh green chilies, sliced (jalapenos recommended for heat)
salt
oil (for frying)

Steps:

Heat the oil in a pan(about a tbls.), add the blended onion/ginger mix and stir for four to five minutes.
Add the mushrooms with the garlic, salt, pepper and coriander.
Cook the ingredients on low heat until the oil starts to separate(about 10-15 minutes approximately).
Serve garnished with the sliced chiles and fresh ginger slices. Good over rice.

Nutrition Facts : Calories 243.2, Fat 2.5, SaturatedFat 0.5, Sodium 39, Carbohydrate 48, Fiber 12.8, Sugar 22.7, Protein 18.8