pakeeza
09-08-2013, 06:54 PM
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White korma
INGREDIENTS :
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• 1kg Mutton
• 1 big onion
• Some Garlic Cloves
• Salt to taste
• Black pepper to taste
• 1 cup Creamed yogurt
• 1/2 cup Oil
• Water
• Some Cream, Green chillies, Ginger and Coriander for garnishing
How To Cook White korma :
1. Add mutton, onion, garlic, salt and 2 glass water in pressure cooker
2. Close the lid and cook for about 15 minutes
3. After it add oil and fry until most liquid is evaporated.
4. Now add yogurt and black pepper and keep stirring until oil separates
5. Pour 1 glass water and close lid again
6. Further cook 3 -4 minutes then open
7. Garnish with green chilies, ginger and coriander
Alternate version
1. Heat oil and fry onion
2. Add 1 tbsp garlic paste and mutton and fry enough
3. add yogurt, salt and black pepper and cook on medium to slow heat
4. When oil is separated, add 2 1/2 glass water and cover the vessel and cook in steam until mutton gets tender
5. garnish with some cream, green chilies, ginger and fresh coriander leaves
6. Serve with chapatti
White korma
INGREDIENTS :
:;cook::;cook::;cook::;cook::;cook::;cook::;cook:: ;cook:
• 1kg Mutton
• 1 big onion
• Some Garlic Cloves
• Salt to taste
• Black pepper to taste
• 1 cup Creamed yogurt
• 1/2 cup Oil
• Water
• Some Cream, Green chillies, Ginger and Coriander for garnishing
How To Cook White korma :
1. Add mutton, onion, garlic, salt and 2 glass water in pressure cooker
2. Close the lid and cook for about 15 minutes
3. After it add oil and fry until most liquid is evaporated.
4. Now add yogurt and black pepper and keep stirring until oil separates
5. Pour 1 glass water and close lid again
6. Further cook 3 -4 minutes then open
7. Garnish with green chilies, ginger and coriander
Alternate version
1. Heat oil and fry onion
2. Add 1 tbsp garlic paste and mutton and fry enough
3. add yogurt, salt and black pepper and cook on medium to slow heat
4. When oil is separated, add 2 1/2 glass water and cover the vessel and cook in steam until mutton gets tender
5. garnish with some cream, green chilies, ginger and fresh coriander leaves
6. Serve with chapatti