Gobhikorma Recipes

GOBHI KORMA

Gobhi Korma image

Make and share this Gobhi Korma recipe from Food.com.

Provided by udita

Categories Breads

Time 25m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1/2 kg cauliflower
1 onion
2 tomatoes
1 teaspoon chili powder
1/2 teaspoon turmeric
1 teaspoon coriander seed
1/2 teaspoon cumin seed
1 teaspoon garlic paste
1 teaspoon ginger paste
2 tablespoons vegetable oil
1/4 cup curds
1 cardamom pod
2 cloves
3 teaspoons poppy seeds (khus khus)
10 curry leaves
coriander leaves, a handful
1 teaspoon mustard seeds
salt
oil, as required

Steps:

Make a powder of the cloves, coriander seeds, cumin seeds, cardamom, poppy seeds and keep aside.
Clean and cut cauliflower into florets into small pieces.
Grind the onion and tomato into a fine paste, mix it with the powders, ginger paste, garlic paste, red chili powder, turmeric, salt, curd and cauliflower florets.
In a deep pan heat oil, mustard seeds and add curry leaves, when the mustard had crackled add the cauliflower mixture and keep stirring.
Reduce the heat and cover and cook.
If required add 1/2 a cup of water, stir, cover and cook until the gravy thickens.
Serve hot with parathas or roti.

Nutrition Facts : Calories 139.8, Fat 8.9, SaturatedFat 1.2, Cholesterol 1.1, Sodium 77, Carbohydrate 13.3, Fiber 4.7, Sugar 5.5, Protein 4.7

SHAHI KORMA

Shahi Korma image

Make and share this Shahi Korma recipe from Food.com.

Provided by HappyBunny

Categories Lamb/Sheep

Time 1h4m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

8 cloves garlic
1 fresh ginger (1" cubes)
5 tablespoons slivered almonds, blanched
1 cup water or 1 cup beef broth
7 tablespoons vegetable oil
2 lbs boned lamb or 2 lbs beef, cut into 1" cubes
10 whole cardamom pods
6 whole cloves
1 cinnamon stick (1 inch long)
2 medium onions, chopped
1 teaspoon coriander, ground
2 teaspoons black ground cumin
1/2 teaspoon cayenne pepper
1 1/4 teaspoons salt
1 1/4 cups heavy cream
1/4 teaspoon garam masala

Steps:

Put the garlic, ginger, almonds, and 6 tablespoons water in a blender and blend until you have a paste.
Heat the oil in a wide, heavy, preferable non-stick pot or wok over a medium-high heat.
When hot. put in just enough meat pieces so they lie, uncrowded in a single layer.
Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl.
Brown all the meat this way.
Put the cardamom, cloves, and cinnamon into the hot oil.
Within seconds the cloves will expand.
Now put in the onions.
Stir and fry the onions until they turn a brownish color.
Turn the heat down to medium.
Put in the paste from the blender as well as the coriander, cumin, and cayenne.
Stir and fry this mixture for 3-4 minutes or until it too has browned somewhat.
Now put in the meat cubes as well as any liquid that might have accumulated in the meat bowl, the salt, the cream, and rest of the water or broth (a bit more for beef).
Bring to a boil.
Cover, turn heat to low and simmer lamb for 1 hour and beef for 2 hours.
Stir frequently during this cooking period.
Skim off any fat that floats to the top.
Sprinkle in the garam masala and mix.

Nutrition Facts : Calories 371.6, Fat 37.5, SaturatedFat 13.8, Cholesterol 67.9, Sodium 511.9, Carbohydrate 8.7, Fiber 2.1, Sugar 1.9, Protein 3

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