# Qorma Curry: A Journey Through Culinary Delights
Qorma curry, a delectable dish originating from the Mughal Empire, has captivated taste buds across the globe with its rich flavors and aromatic spices. This culinary masterpiece finds its roots in the 16th century, where it was relished by royalty and commoners alike. Qorma, meaning "stew" or "braise" in Urdu, truly embodies the essence of slow-cooked perfection.
At its core, qorma curry involves succulent pieces of meat, typically lamb or chicken, lovingly simmered in a velvety sauce composed of yogurt, nuts, and an array of aromatic spices. The result is a harmonious blend of flavors, where the tanginess of yogurt dances in perfect harmony with the warmth of spices, creating a symphony of taste that lingers on the palate.
This article presents a collection of qorma curry recipes that cater to diverse preferences and culinary expertise. From the classic lamb qorma, where tender lamb morsels bask in a velvety yogurt-based sauce, to the vibrant chicken qorma, where succulent chicken pieces mingle with a medley of spices and fresh herbs, each recipe promises a unique culinary adventure.
Vegetarians and vegans can also embark on this flavorful journey with the tantalizing vegetable qorma, where an assortment of colorful vegetables revel in a creamy coconut milk sauce infused with aromatic spices. For those seeking a gluten-free option, the almond flour qorma offers a delicious alternative, showcasing the versatility of this culinary gem.
Each recipe is meticulously crafted with step-by-step instructions, ensuring that both novice and experienced cooks can effortlessly recreate these culinary masterpieces in their own kitchens. With a treasure trove of flavors and aromas awaiting discovery, qorma curry stands as a testament to the enduring legacy of Mughal cuisine, inviting food enthusiasts to embark on a culinary odyssey that promises to delight and satisfy.
VEGETARIAN KORMA
This is an easy and exotic Indian dish. It's rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice.
Provided by YAKUTA
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
- Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.
Nutrition Facts : Calories 461.7 calories, Carbohydrate 41.3 g, Cholesterol 81.5 mg, Fat 31.1 g, Fiber 8.4 g, Protein 8.6 g, SaturatedFat 15.3 g, Sodium 1433.9 mg, Sugar 9.3 g
KORMA MURG CURRY (KORMA-STYLE CHICKEN CURRY)
The spices used in the sauce lend the chicken a lovely warmth, while cashews and onions bring creaminess. Make this Indian recipe in just 30 minutes!
Provided by Chetna Makan
Time 30m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Heat the oil in a pan and add the cinnamon. Once it starts to sizzle, add the onions with the green chile and cook over a medium heat for 5 minutes until they start to color.
- Add the garlic, ginger and cashew nuts and cook over a medium heat for 5 minutes until lightly golden. Stir in the poppy seeds and then pour in the measured water.
- Transfer the mixture to a blender and blitz until smooth, then return to the pan.
- Stir in the salt, ground spices and measured boiling water then add the chicken pieces. Cover and cook over a medium heat for about 10 to 15 minutes, until the chicken is cooked through.
- Add the cream and cilantro, then serve.
VEGETABLE KORMA CURRY
I love korma - my favorite meat curry is chicken korma. :) So when this recipe came up for adoption, I was very pleased to be able to take it in and give it a new home! Many thanks to Carla for helping with the editing of this recipe.
Provided by Julesong
Categories Stir Fry
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Heat butter/ghee/oil in a large wok style pan over medium-low heat.
- Add curry powder(s), garam masala, cumin (if using), nutmeg, and cinnamon and allow to cook 2 minutes (it should sizzle, but not smoke), stirring occasionally.
- Mix in onion and garlic; increase temperature and saute until onion is near translucent.
- Add tomatoes, green chiles, and vegetable broth and bring to a simmer.
- Mix in the potatoes, cauliflower, carrots, green beans, and cilantro; cover and cook over medium-low heat for 25 to 30 minutes, until vegetables are tender, but firm.
- Mix in sliced red bell pepper, coconut milk, and cashew butter; cook 15 minutes. (You can warm the cashew butter a bit in the microwave, first, to soften it and allow it to mix in better.)
- Remove from heat, stir in yogurt, and season to taste with salt; during the cooking, there should be enough liquid to form a good korma sauce base, if more sauce is desired, add additional vegetable broth.
- Serve over basamati rice and garnish with chopped cashews.
- Note: if you're not fond of green beans, you can substitute snow pea pods, but add them along with the red bell pepper and not earlier.
QORMA CURRY
Make and share this Qorma Curry recipe from Food.com.
Provided by grapefruit
Categories Curries
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a heavy based pan
- fry onions till golden brown.
- remove with slotted spoon and place on absorbent paper (to make them all crinkly the trick is to immediately sprinkle with a tiny bit of salt -- otherwise they tend to get soggy rather than dry).
- crush onions to a fine paste and add to yogurt.
- keep aside.'.
- reheat the same oil that you fried the onions in and add bay leaves, cloves, black pepper, green cardamom, garam masala, chili powder and salt.
- stir frequently and saute for 3-5 mins (add a few tsp of water if the mixture sticks to base of pan).
- add meat and saute over medium high heat till its browned.
- pour in enough water to cover the meat, reduce heat, put the lid on and cook for 30-35 mins or until meat is tender.
- stirring continuously, add the yogurt a little at a time.
- continue until all the yogurt has been added.
- increase heat, stir freqently another 6-8 minutes.
- add 1/2 - 1 cup water (the more water u add, the thinner the gravy).
- Bring to a boil and stir over high heat a few minutes before taking it off the heat.
- sprinkle with coriander and serve hot.
Nutrition Facts : Calories 403.2, Fat 26.6, SaturatedFat 8.1, Cholesterol 130.3, Sodium 723.5, Carbohydrate 6.5, Fiber 0.8, Sugar 3.5, Protein 33
Tips:
- To make the qorma even more flavorful, marinate the meat overnight in the yogurt mixture.
- If you don't have time to marinate the meat, you can still make a delicious qorma by cooking it for a longer period of time.
- Be sure to use high-quality spices for the best flavor. Freshly ground spices are always best.
- Adjust the amount of chili powder to your taste. If you don't like spicy food, you can omit the chili powder altogether.
- Serve qorma with rice, naan, or roti.
Conclusion:
Qorma is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover meat, and it can also be made with vegetables. With its complex flavors and aromas, qorma is sure to be a hit at your next party or gathering.
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