Name: Onion korma recipe by Rita Arora at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 3
Ingredients: 1 tbsp chana daal; 3-4 tbsp clarified butter; 3 onions sliced; 3 tbsp poppy seeds soaked for 2-3 hours; 2 pinch of cinnamon powder; Pinch of cloves powder; Pinch of black cardamom powder; 6-7 Almonds blanched; 1/4 cup Milk; Salt and chilly to taste; 1 tsp Coriander powder; 1 tsp all spice powder; 1/4 Cup Cream; 2 tomatoes pureed; Pinch of saffron soaked in 1 tbsp luke warm water.

Ingredients Serving: 3

1 tbsp chana daal
3-4 tbsp clarified butter
3 onions sliced
3 tbsp poppy seeds soaked for 2-3 hours
2 pinch of cinnamon powder
Pinch of cloves powder
Pinch of black cardamom powder
6-7 Almonds blanched
1/4 cup Milk
Salt and chilly to taste
1 tsp Coriander powder
1 tsp all spice powder
1/4 Cup Cream
2 tomatoes pureed
Pinch of saffron soaked in 1 tbsp luke warm water.

Instructions

In a grinder jar add poppy seeds, almonds, saffron and milk. Grind it to a smooth paste. Keep aside.
Heat 1 tbsp oil in a pan, add 1 tbsp chana daal.Add 2 cloves of garlic and 1" chopped ginger, let it brown.
Add 3 onions (sliced) let it brown.
Make puree of it and again pour in the frying pan,
add 2 tbsp of poppy seeds paste, salt , chilly powder, 1/4 tsp garam masala and 1/4 tsp dried mango powder. let it cook till the oil separates.
Add 1- 1/2 tbsp of gram flour, mix and roast well.
It will look like a dough and will leave the sides.
Take out in a plate, let it cool. Add fresh coriander leaves and mix well.
Take small portion of it and put a piece of cashew, cover it and make a ball of it
Heat 2 tbsp ghee in non- stick pan to shallow fry these balls.
Take them out when these are golden brown in colour.
For gravy- Heat 1 tbsp ghee in a pan, add poppy seeds and almonds paste.
Cook till the ghee separates. Add dry spices- salt, chilly powder, powder of cloves ,cinnamon and cardamom, coriander powder and cook well.
Add 2 large tomatoes ( pureed) and cook on low flame till the oil separates.
Add 1/4 cup of fresh cream and cook for few minutes.
Add crushed fanugreek leaves and 1/4 cup water to adjust the consistency of gravy.
Place the onion balls in serving plate, pour gravy on top of it and garnish with fresh cream, fresh coriander, green chilly, saffron strands and silver leaf.

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