QORMA (KORMA) SPICE MIX
Dry spice blend recipe by renowned Pakistani chef Tahira. Can be used with chicken, vegetables or beef, even boneless Lamb Picattas,
Provided by whycallsarah
Categories Indian
Time 13m
Yield 2 1/2 cups
Number Of Ingredients 20
Steps:
- Pre-prep:
- dry roast only cumin and corriander seeds before grounding.
- Use clean non odor wooden spoons for light mixing.
- Assembly:.
- In a dry glass mixing bowl, begin adding the ground spices.
- This recipe is based on portions/ratios - thus you can used the standard measuring cups or even a cocktail glass a home!
- Though the spice mix includes salt - the final dish will need adjustments.
Nutrition Facts : Calories 153.9, Fat 5.7, SaturatedFat 1.2, Sodium 11562.2, Carbohydrate 28.4, Fiber 12.8, Sugar 3.3, Protein 7.4
AFGHAN MUSHROOM QORMA(KORMA)
Qormas are very popular among Afghan people. Onions are fried and meats, fruits, spices or vegetables are added to them. This is a vegetarian version, actually it's vegan! From squidoo.
Provided by Sharon123
Categories Vegetable
Time 35m
Yield 2-4
Number Of Ingredients 10
Steps:
- Heat the oil in a pan(about a tbls.), add the blended onion/ginger mix and stir for four to five minutes.
- Add the mushrooms with the garlic, salt, pepper and coriander.
- Cook the ingredients on low heat until the oil starts to separate(about 10-15 minutes approximately).
- Serve garnished with the sliced chiles and fresh ginger slices. Good over rice.
Nutrition Facts : Calories 243.2, Fat 2.5, SaturatedFat 0.5, Sodium 39, Carbohydrate 48, Fiber 12.8, Sugar 22.7, Protein 18.8
KORMA
This is the first Indian dish I ever made and it was perfect! The spices gave it the perfect flavor and it wasn't too hot. I served it over basmati rice, but I'm sure it would also be good with naan bread or even by itself. There's not meat in this dish but it's very filling with the rice and I'm sure it would be delicious with tofu or cubed chicken added as well.
Provided by whital
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- On a stove top heat the oil in a skillet over medium heat and cook onion until tender. Mix in the ginger, garlic, and 1 tablespoon of the curry powder; continue to cook for 1 minute. In a separate bowl mix potatoes, carrots, jalapeno, cashews, and tomato sauce then add to skillet with salt and 1/2 tablespoon curry powder. Cook for about 20 minutes or until the potatoes are tender. Add the bell peppers, peas, and coconut milk to the skillet. Reduce the heat to low and simmer for about 10 minutes until the consistency has thickened. Put cilantro on top if desired.
Nutrition Facts : Calories 280.3, Fat 11.8, SaturatedFat 1.8, Sodium 1434.6, Carbohydrate 38.6, Fiber 8.6, Sugar 10.6, Protein 8.6
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