Kaju Korma Recipes – How to make Kaju Korma

    kaju korma

    Kaju korma recipe – Korma with Cashew Nuts Recipe

    Kaju korma sabzi is one of such recipes which is simply divine and has a royal feel to it. How good it feels to eat a curry or sabzi with rich gravy and delectable flavors? So, today we have a great and simple recipe of Kaju korma for you all. Try making it for your parties and surely it will add flavorful zing to your menu.

    Kaju korma sabzi is something that you can like making on special occasions or festivals, particularly. This dish is really very rich in gravy and taste really scrumptious. Whenever you feel like having something special then try making kaju korma. Here’s an easy step-by-step instructions to make this kaju korma at your home. Enjoy!

    Directions

    Getting ready:

    1. Wash and grind tomatoes, green chilly, ginger and cashews into a fine paste.

    kaju korma

    2. Heat some oil in a pan and add cashews to it.

    kaju korma

    3. Stir constantly and roast until you see slight change in the color.

    kaju korma

    4. Transfer the roasted cashew to a plate.

    kaju kormaMaking:

    5. Add cumin seeds into the hot oil. After the seeds splutter, add asafoetida, turmeric powder, and whole garam masala. Saute the spices for a while.

    kaju korma

    6. Then add tomato-cashews-green chilly-ginger paste and cook until you see fat leaving the sides of masala. Also add red chilly powder.

    kaju korma

    7. Now add cream to the masala and stir for a while.

    kaju korma

    8. Then add ½ cup water to the gravy. Let the gravy simmer.

    kaju korma

    9. Add some green coriander as well.

    kaju korma

    10. Once you see gentle boil in the gravy, add salt and roasted cashews to the gravy.

    kaju korma

    11. Then cover and let it simmer on low flame for 3 to 4 minutes. Cashews should absorb the masala well.

    kaju korma

    12. The sabzi is ready, turn off the flame and transfer it to another bowl.

    kaju kormaServing:

    13. Garnish with some coriander sprigs and serve this heart warming kaju korma sabzi with any Indian bread like chapatti, naan, parantha. In fact it tastes scrumptious with plain or jeera rice too.

    kaju korma

     

    Suggestions:

    • If you wish to add onion to the gravy then, take one onion and chop it finely or ground finely. After sauteing cumin seeds add onions and likewise add rest of the spices as mentioned above.
    • You can make the gravy as per your preference with other ingredients as well like melon seeds, poppy seeds, mawa, paneer, coconut and so on.
    • If you like eating spicy sabzi then increase the amount of red chilly powder.
    • For 4 to 5 members
    • Time – 25 minutes
    Kaju Korma Recipes Kaju korma recipe - Korma with Cashew Nuts Recipe
    Author: 
    Recipe type: Main Course
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Cashews – 50 grams
    • Tomato – 4 (250 grams)
    • Ginger – 1
    • Cashews (to be ground for masala) – 10 to 12
    • Green chilly – 1
    • Cream – 100 grams
    • Oil – 2 to 3 tbsp
    • Green coriander (finely chopped) – 2 to 3 tbsp
    • Asafoetida – 1 pinch
    • Cumin seeds – ¼ tsp
    • Whole garam masala – Brown cardamom – 1, Clove – 2, Black pepper – 6 to 7, Cinnamon stick – 2 to 3
    • Salt – 1 tsp or as per taste
    • Garam masala – less than ¼ tsp
    • Red chilly powder – ¼ tsp
    • Turmeric powder – ¼ tsp
    • Coriander powder – 1 tsp
    Instructions
    1. Wash and grind tomatoes, green chilly, ginger and cashews into a fine paste.
    2. Heat some oil in a pan and add cashews to it.
    3. Stir constantly and roast until you see slight change in the color.
    4. Transfer the roasted cashew to a plate.
    5. Add cumin seeds into the hot oil. After the seeds splutter, add asafoetida, turmeric powder, and whole garam masala. Saute the spices for a while.
    6. Then add tomato-cashews-green chilly-ginger paste and cook until you see fat leaving the sides of masala. Also add red chilly powder.
    7. Now add cream to the masala and stir for a while.
    8. Then add ½ cup water to the gravy. Let the gravy simmer.
    9. Add some green coriander as well.
    10. Once you see gentle boil in the gravy, add salt and roasted cashews to the gravy.
    11. Then cover and let it simmer on low flame for 3 to 4 minutes. Cashews should absorb the masala well.
    12. The sabzi is ready, turn off the flame and transfer it to another bowl.
    13. Garnish with some coriander sprigs and serve this heart warming kaju korma sabzi with any Indian bread like chapatti, naan, parantha. In fact it tastes scrumptious with plain or jeera rice too.

     

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