Korma Sauce
"A mild northern Indian sauce, with yogurt, nuts, and spices. Variations can be served with chicken, lamb or vegetables, accompanied with flatbread or rice. Adapted from Chef Panna Lal Sharma."
photo by MC Baker
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1 cup blanched almond
- 1 cup cashews
- 1 cup yogurt
- 1 cup milk (low fat or skim)
- 6 green cardamoms, crushed
- 2 teaspoons white pepper
- salt
- 1 tablespoon vegetable oil
- 1 tablespoon garlic paste (minced garlic soaked in water)
- 1 tablespoon ginger paste (minced ginger soaked in water)
- 1 pinch saffron
- curry leaf
directions
- Soak almonds, cashews and cardamoms in water for at least 15 minutes.
- Put almonds, cashews and cardamoms into blender with yogurt, milk, pepper and salt, and blend until smooth. If mixture is too thick, add water and blend again.
- Put oil in frying pan and cook garlic paste and ginger paste over medium low heat until light brown.
- Add saffron, curry, and yogurt mixture, and cook for 7 minutes.
Questions & Replies
-
Can the Korma sauce be refrigerated or frozen if I don't use it all in one recipe?
Reviews
-
Great recipe! Mild nutty flavor, yoghurt and cardamom noticable, delicious with rice and chicken. Suggestions - Salt at table. - Use bay leaf instead of curry leaf if necessary. - Use hot water (to cover) to soak nuts. - Makes about a quart - Use sparingly, save extra in fridge. -
This was really yummy. I had to subbed some of the nuts with pinenuts and walnuts, and used turmeric instead of saffron. I cooked some fish in the sauce and served it with rice. The recipe is missing salt, but I added about 2 tsp.
Tweaks
-
Great recipe! Mild nutty flavor, yoghurt and cardamom noticable, delicious with rice and chicken. Suggestions - Salt at table. - Use bay leaf instead of curry leaf if necessary. - Use hot water (to cover) to soak nuts. - Makes about a quart - Use sparingly, save extra in fridge.
-
This was really yummy. I had to subbed some of the nuts with pinenuts and walnuts, and used turmeric instead of saffron. I cooked some fish in the sauce and served it with rice. The recipe is missing salt, but I added about 2 tsp.
RECIPE SUBMITTED BY
The picanço-barreteiro (woodland shrike) is the Portguese Society for the Study of Birds "bird of the year" for 2009.
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