Beef korma
Summary
Beef korma is an exquisite, creamy, and flavorful dish that has been a favorite for generations. Originating from the royal Mughal kitchens, this dish perfectly blends spices, tender beef, and a creamy base. Within this guide, you’ll discover the magic behind beef korma, its history, and how you can make it from scratch. Dive in and let’s savor the taste of history!
Ingredients
- Beef: 1 lb (450 grams)
- Yogurt: 1 cup (240 ml)
- Onions (sliced): 2 large
- Garlic (minced): 4 cloves
- Ginger (minced): 1-inch piece
- Ground turmeric: 1 tsp (5 ml)
- Ground cumin: 1 tsp (5 ml)
- Ground coriander: 1 tsp (5 ml)
- Garam masala: 1 tsp (5 ml)
- Chili powder: 1/2 tsp (2.5 ml)
- Almonds (grounded): 1/4 cup (60 ml)
- Fresh cream: 1/2 cup (120 ml)
- Oil: 2 tbsp (30 ml)
- Salt to taste
- Water: 1/2 cup (120 ml)
- Fresh cilantro (chopped): for garnishing
Preparation & Cooking Time: 1 hour 30 minutes.
Serves: 4
Nutritional Facts Per Serving
- Calories: 510
- Protein: 30g
- Carbohydrates: 20g
- Fat: 35g
- Cholesterol: 90mg
- Sodium: 250mg
How to Make Beef Korma
- In a large pot, heat the oil over medium flame.
- Add sliced onions and sauté until they turn golden brown.
- Introduce the minced garlic and ginger. Fry for 2 minutes.
- Slide in the beef chunks, and cook until they are browned from all sides.
- Sprinkle in the ground turmeric, ground cumin, ground coriander, chili powder, and salt.
- Mix well, ensuring the beef is coated with spices.
- Pour in the yogurt and mix. Let it simmer for 10 minutes.
- Add the ground almonds, blending them into the mixture.
- Pour water and bring the beef korma to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for an hour until the beef is tender.
- Once the beef is cooked, pour in the fresh cream and garam masala.
- Let it simmer for an additional 10 minutes.
- Garnish with fresh cilantro.
Tips for a Perfect Beef Korma
- Always use full-fat yogurt. It gives the beef korma a creamy texture.
- If the sauce gets too thick, add a bit more water.
- For a nuttier flavor, you can also use cashews instead of almonds.
- Adjust the spice level according to your taste.
Serving Suggestions
- Serve beef korma hot with naan, basmati rice, or roti.
- A side of cucumber raita or a simple salad complements beef korma brilliantly.
- For dessert, consider a traditional Indian sweet like gulab jamun or kheer to finish off your meal in style.
So, beef korma isn’t just a dish; it’s a journey through history, packed with flavors, awaiting your exploration. The next time you’re considering a rich and flavorful meal, remember the magic of beef korma. Dive in, relish, and let your tastebuds embark on a historical ride!
FAQS
1. What is the origin of beef korma?
Beef korma has its roots in the Mughal Empire and was a staple in the royal kitchens.
2. Can I replace beef with another meat in the korma recipe?
Yes, traditionally korma is also made with chicken, mutton, or even vegetables. Just adjust the cooking time accordingly.
3. Is beef korma spicy?
While beef korma is flavorful, it has a moderate spice level. However, you can adjust the amount of chili powder to your preference.
4. How can I make a dairy-free version of beef korma?
Replace yogurt with coconut milk or another non-dairy alternative and skip the fresh cream or use a vegan cream substitute.
5. How long can I store beef korma in the refrigerator?
Beef korma can be stored in an airtight container in the refrigerator for up to 3-4 days.
6. Can beef korma be frozen?
Yes, after cooling the beef korma completely, store it in an airtight container and freeze for up to a month.
7. Is beef korma keto-friendly?
While the beef korma recipe provided is not strictly keto because of the presence of onions and yogurt, with a few adjustments, it can be made keto-compatible.
8. Why use full-fat yogurt in beef korma?
Full-fat yogurt provides a creamy texture and rich taste to the korma, which enhances its overall flavor.
9. What can I serve alongside beef korma?
Beef korma pairs well with naan, roti, or rice. A side of salad or cucumber raita can also be a refreshing addition.
10. Can I make beef korma in a slow cooker?
Absolutely! Adjusting the cooking time, beef korma can be made in a slow cooker, allowing the flavors to meld over several hours.
BEEF KORMA
Nutritions
Ingredients
- Beef: 1 lb 450 grams
- Yogurt: 1 cup 240 ml
- Onions sliced: 2 large
- Garlic minced: 4 cloves
- Ginger minced: 1-inch piece
- Ground turmeric: 1 tsp 5 ml
- Ground cumin: 1 tsp 5 ml
- Ground coriander: 1 tsp 5 ml
- Garam masala: 1 tsp 5 ml
- Chili powder: 1/2 tsp 2.5 ml
- Almonds grounded: 1/4 cup (60 ml)
- Fresh cream: 1/2 cup 120 ml
- Oil: 2 tbsp 30 ml
- Salt to taste
- Water: 1/2 cup 120 ml
- Fresh cilantro chopped: for garnishing
Instructions
- In a large pot, heat the oil over medium flame.
- Add sliced onions and sauté until they turn golden brown.
- Introduce the minced garlic and ginger. Fry for 2 minutes.
- Slide in the beef chunks, and cook until they are browned from all sides.
- Sprinkle in the ground turmeric, ground cumin, ground coriander, chili powder, and salt.
- Mix well, ensuring the beef is coated with spices.
- Pour in the yogurt and mix. Let it simmer for 10 minutes.
- Add the ground almonds, blending them into the mixture.
- Pour water and bring the beef korma to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for an hour until the beef is tender.
- Once the beef is cooked, pour in the fresh cream and garam masala.
- Let it simmer for an additional 10 minutes.
- Garnish with fresh cilantro.
Notes
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