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Shobha Keshwani
Dhaniwal Korma is a flavourful lamb curry from Kashmir. It has a rich and creamy gravy with nut paste and flavoured with spices and saffron. You can relish it with Khamiri roti or Kashmiri pulao.
Deliciously amazing!
Heat oil in a pressure cooker and add the cardamoms and cloves.
Tip in the meat and saute for few minutes.
Add 1 cup water, little salt and close the cooker. Cook for 7-8 whistles or until the meat is almost done.
Now add the spice powders and the fried onion paste. Add 1 cup water.
When it starts to boil reduce the flame.
Stir in the cashew nut paste or powder. Stir to mix.
Next stir in the whisked yogurt.
Add the saffron infused milk and check the salt.
Finally tip in the coriander leaves. Simmer for half a minute. Now the korma is ready to be served.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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