White Badami Korma Recipe By Food Fusion (Eid Recipe)
A traditional style White Badami Korma, must try. #HappyCookingToYou.
Written Recipe:
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Badami qorma
Recipe in English:
Ingredients:
• Almonds blanched 20-25
• Poppy seeds 1 tbs
• Coconut desiccated 2 tbs
• Milk 1 Cup
• Oil 2 tsp
• Almonds blanched 8-10
• Oil 1 cup
• Whole Spices 1 tsp
o Black pepper) 8
o Cloves 4-5
o Cardamom 3-4
o Black cardamom 1
o Cinnamon sticks 2
• Ginger Paste ½ tbs
• Garlic paste ½ tbs
• Mutton 750 gm
• Red Chili powder 1 tsp
• Nutmeg Mace powder ½ tsp
• Coriander powder 1 1/2 tsp
• Salt 1 1/2 tsp or to taste
• Green Cardamom Powder
• Prepared Almond mixture
• Yogurt 1 & 1/2 Cup
• Onion Fried 1 Cup
• Whole spice powder 1 tsp
• Kewra water 1 tbs
Directions:
1. In a blender add Almonds, coconut and poppy seeds with milk and blend to form a paste. Set aside.
2. In a pan, heat oil and add whole spices and fry, add mutton and fry. Add red chili powder, salt, ginger paste and garlic paste and fry until meat changes color.
3. Add nutmeg and mace powder, cardamom powder and yogurt and give a good mix. Now add almonds’ blended mixture and mix well. Cover and cook for 20-25 mins or until meat is tender. Add water if and when required.
4. Once meat is done add fried onion and mix. Add kewra water. Cook until desired thickness or gravy. Add garam masala. Garnish with fried almonds.
5. Badami Qorma is ready to serve.
Recipe in Urdu:
Ajza:
• Badam (boil karke chilke utare hue) 20-25
• Khashkhash (washed) 1 tbs
• Khopra powder 2 tbs
• Doodh 1 Cup
• Oil 2 tsp
• Badam (boil karke chilke utare hue) 8-10
• Oil 1 cup
• Sabit garam masala (Kali mirch 8, long 4-5, Hari Elaichi 3-4, Bari Elaichi 1, Dar chini 2) 2 tsp
• Adrak paste ½ tbs
• Lehsan Paste 1 tbs
• Mutton 750 gm
• Lal mirch powder 1 tsp
• Jaifil javitri powder ½ tsp
• Dhaniya powder 1 & 1/2 tsp
• Namak 1 & 1/2 tsp or to taste
• Hari ilaichi powder ½ tsp
• Dahi 1 & 1/2 Cup
• Pyaz Fried 1 Cup
• Garam masala powder 1 tsp
• Kewra water 1 tbs
Banane ka tareeka:
1. badam, khopray aur khashkhash ko milk k sath blender main pees len aur alaihda rakh lain
2. Ek degchi main oil garam karain aur sabit garam masala (kali mirch, long, hari ilichi, bari illichi aur dar chini) karkara kar mutton shamil kar ke bhoon lain. Lal mirch, namak, adrak paste, lehsan paste shamil karain.
3. Gosht ka color change hone parjaifil javitri powder, elaichi powder aur dahi shamil kar ke mix karain. Badam ka tayar shuda mixture shamil karke bhoon lain. Dhak laga kar 20-25 min ya gosht gal jane tak paka lain. Hasbe zaroorat pani shamil kar lain.
4. Gosht gal jane ke naad brown ki hue pyaz shamil kar lain aur kewra water shamil kar lain.apni marzi jitna shorba hone tak pakayen aur akhir main garam masala chirak kar dhak den. Fried badam se garnish karain.
BADAMI MUTTON KORMA - Baki Sabhi Korma Fail - Mehmaan Hojayengey Madhosh Khake Badami Korme Ka Gosht
#badamimuttonkorma #muttonkorma #korma
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Ramadan Special Badami Mutton Korma Recipe | Badami Gosht Korma ❤️||KHYBER COOKING CHANNEL ||
This Ramadan I'm bringing you the rich and delicious korma or gravy made with mutton and almonds. Badami Gosht or Badami Ghost Korma is a delicious rich gravy made with a unique blend of almonds and fried onions which makes the meat succulently and juicy.
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Ingredients:
500 g mutton/ Chicken
2 fried onions
25 Soaked And peeled Almonds
2 tsp poppy seeds
whole spices( cardamom, cumin seeds, mace, nutmeg )
1 tbsp ginger paste
1 tbsp garlic paste
2 tsp coriander powder
1 tsp chili powder
1 tsp salt
1 tsp garam masala
½ cup curd
½ cup oil
whole spices ( cinnamon stick, cardamom, black pepper, cloves, bay leaves )
½ tsp kewra water
.
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Mutton Korma with a Special blend | Badami mutton korma recipe | Badami gosht recipe #muttonkorma
Mutton Korma with a Special blend | Badami mutton korma recipe | Badami gosht recipe #muttonkorma #muttonrecipe #muharam2023 #muharamrecipe
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Mutton
I made mutton korma with bone-in lamb pieces. Bone will provide the extra flavor as juices will come out of the bone while cooking. If you want to use boneless lamb or goat, you can use boneless as well.
Onions
Traditionally, onions are fried until light golden brown and then blended with the yogurt sauce. I used one big onion and fried it in the oil until light golden brown. Don’t overcook onions, as soon as they turn light golden take them out because onions can keep cooking for a while even after taking them out of the oil.
Yogurt
I used full-fat yogurt to give the creaminess to this dish. I will not recommend using low-fat yogurt because you won’t be able to achieve creamy korma. Make sure to mix the yogurt well before adding it to the mutton to avoid any lumps.
Sauce
One thing to remember korma doesn’t have any tomatoes. The tanginess comes from the yogurt and onion sauce. Adjust the thickness of the sauce according to your liking by adding water. I like thick korma.
Whole Spices
I used black cardamom, green cardamom, whole black pepper, and a 1-inch stick of cinnamon. Whole spices are usually added at the beginning to release their aroma during the cooking process.
Almonds
In traditional Pakistani korma, we don’t use cashews. I like to add blanched and peeled almonds to the yogurt sauce. Trust me you don’t want to omit almonds as they will give the creaminess and a rich flavor to the korma.
For this shadion wala korma, I made a special spice blend, that includes coriander seeds, cumin seeds, black peppers, cloves, black cardamom, green cardamom, cinnamon, star anise, nutmeg, and mace. Dry roast all of these spices and grind them to make a powder.
Alternatively, you can use regular garam masala and add ¼ tsp each of nutmeg and mace powder.
Pressure Cooking the Mutton
Mutton takes a long time to cook. For a shortcut, after braising the meat transfer it into a pressure cooker or in an instant pot and cook for 20 minutes under pressure. For instant pot use meat settings. Once it is tender transfer it to a pan to finish the last step.
ingredients:-
2.2 lbs lamb or goat meat with bones or 1 KG
1 large onion
1 cup neutral oil
20+5 almonds
4+1 cups of water
1 tbsp garlic paste
1 tbsp ginger paste
1 cup yogurt
Spices
1.5 tsp salt
1.5 tsp red chili powder cayenne pepper
1/2 tsp turmeric
1 tsp cumin powder
1 tbsp coriander powder
Whole Spices
4 green cardamom
2 black cardamom
2 inch cinnamon stick
Special Garam Masla
1 tbsp coriander seeds Note 1
1 tsp cumin seeds
1/2 tsp whole black pepper
1/2 tsp cloves
3 inch cinnamon
10 green cardmom
1/2 nutmeg
1 piece of mace
3 black cardamom
1 star anise
INSTRUCTIONS
Special Spice Blend
To make the spice blend, add all of the ingredients to a pan and dry roast for 2-3 minutes on medium heat.
Once the spices start changing color, take them off the stove. Let them cool down, and blend to make a powder.
You only need 2 tsp of this blend. Save the rest of it for later.
Caramelize Onions
Peel and thinly slice onion.
Add 1 cup of oil to a pan, add onions, and cook on high heat until onions turn light golden brown.
Occasionally stir onions for even cooking.
Take them out on a paper tower.
Cook your Mutton
Take half of the oil out of the pan and in the remaining oil add green cardamoms, black cardamoms, and cinnamon stick.
Cook whole spices for a minute and add pieces of mutton.
Cook on high heat for about three minutes. Change the side and cook from the other side for another three minutes.
Lower the heat to medium and add ginger and garlic paste. Keep cooking for two minutes.
Add all of the spices and cook for two minutes on medium heat.
Add 4 cups of water and let the meat cook on medium to low heat for about 1 hour or until meat is tender. If you are cooking in a pressure cooker or instant pot, add only 2 cups of water and cook for 20 minutes under pressure.
Yogurt Paste
In a small bowl, add almonds and 1/2 cup of water. Microwave for 1 minute. Take the peels off the almonds.
To make yogurt paste add yogurt, caramelized onions, and 20 peeled almonds in a blender. Blend it to make a paste.
Once meat is 90% tender, add yogurt paste and 1/2 cup of water and keep cooking for another 10 minutes.
Now take the lid off of the pan and cook until oil leaves the masala. It'll take about five minutes.
Add 2 tsp of the special masala we made earlier.
Garnish with peeled almonds,
White Mutton Gravy | Easy Delicious Malai Mutton Gravy
#muttonrecipe #muttongravy #whitemuttonkorma
White Mutton Gravy | Easy Delicious Malai Mutton Gravy
Ingredients:
Mutton - 500 grams
Bay Leaf - 2
Cinnamon Stick - 2 inches
Black Cardamom - 1
Yogurt - 1 tbsp
Salt - 1 tsp
Water - 1 cup
Cooking Oil - 2 tbsp
Onion - 2 medium sized
Green Chilies - 5 to 6
Garlic Cloves - 7 to 8
Ginger - 1 inch
Cashew Nuts - 12 to 15
Water - 1/2 cup
Water - 1/4 cup
Clarified Butter - 1 tbsp
White Pepper Powder - 1 tsp
Cumin Seeds Powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Dried Fenugreek Leaves - 1 tsp
Whisked Yogurt - 1/2 cup
Salt - 1 tsp
Fresh Cream - 1/2 cup
Chopped Green Chilies - 2 to 3
Chopped Coriander Leaves
Cooking Oil - 2 tbsp
Green Cardamom - 4
Cloves - 4
Cumin Seeds - 1/2 tsp
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Badami Mutton Korma। Badami Gosht Korma Recipe। Mutton Korma। Lamb Almond Korma। Holi special recipe
A rich and delicious korma or gravy made with mutton and almonds.Traditionally this #muttonkorma is slow cooked to infuse all the flavours and aroma from the spices.This badami mutton korma or #BadamiGoshtKorma goes well with naan, pulao and jeera rice.
Ingredients:
Mutton 700 gm
almonds 75 gm
curd ½ cup
onion 3
ginger garlic paste 2 tbsp
turmeric powder ½ tsp
red chilli powder 2 tsp
coriander powder 1 tsp
fennel seed 1 tsp
ghee 1 tbsp
oil 2 tbsp
cloves 3-4
bay leaves 1
cinnamon 1
cardamom 4-5
mace 1
shahi jeera 1 tsp
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