Indian
Indian - South Indian Classics
Shahi Korma
Chef's Menu Description
Tender cuts gently braised in a luxurious, mildly spiced sauce of coconut cream, ground almonds, and fragrant green cardamom.
Ingredients
- • 2 cups mixed vegetables (carrot, beans, potato, peas), chopped
- • 1/2 cup fresh grated coconut
- • 1 tbsp poppy seeds
- • 1 tsp fennel seeds
- • 4 dried red chilies
- • 1 onion, finely chopped
- • 2 tbsp coconut oil
- • 1/2 tsp turmeric powder
- • 1 tsp salt
Preparation Steps
1
Phase 1
Soak the poppy seeds and red chilies for 15 minutes, then grind with the coconut and fennel seeds into a smooth paste.
2
Phase 2
Heat the oil and fry the onion until golden brown.
3
Phase 3
Add the vegetables, turmeric, salt, and 1 cup water; cook covered until the vegetables are tender.
4
Phase 4
Stir in the ground coconut masala and simmer gently until the kurma thickens and turns fragrant.
5
Phase 5
Serve hot with parotta, chapati, or idiyappam.