Korma is a luxurious and aromatic curry that is a hallmark of Indian cuisine, particularly known for its creamy texture and rich flavors. Traditionally made with meat like chicken, lamb, or beef, Korma is slow-cooked in a gravy of yogurt, cream, and ground nuts, flavored with a blend of spices such as cardamom, cinnamon, and cloves. The result is a mildly spiced dish with a delicate balance of sweetness and warmth. Korma has its origins in the Mughlai cuisine of North India and is often served during special occasions and festivals. It pairs beautifully with naan, paratha, or steamed rice.

Ingredients:

• 500g meat (chicken, lamb, or beef), cut into bite-sized pieces
• 1 large onion, finely sliced
• 1/4 cup plain yogurt
• 1/4 cup heavy cream or coconut milk
• 1/4 cup ground almonds or cashews
• 2 tablespoons ghee or oil
• 1 tablespoon ginger-garlic paste
• 2-3 green cardamom pods
• 1 cinnamon stick
• 2-3 cloves
• 1 bay leaf
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon ground black pepper
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Prepare the Meat:

   • In a bowl, mix the yogurt with ground almonds or cashews to create a smooth paste. Set aside.
   • Season the meat with salt and set aside.

2. Cook the Spices:

   • Heat the ghee or oil in a large pot over medium heat. Add the cardamom pods, cinnamon stick, cloves, and bay leaf. Sauté for a minute until fragrant.
   • Add the sliced onions and sauté until they turn golden brown.
   • Add the ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.

3. Cook the Meat:

   • Add the seasoned meat to the pot and cook until it starts to brown on all sides.
   • Stir in the ground coriander, cumin, turmeric, and black pepper. Cook for a few minutes until the spices coat the meat evenly.

4. Make the Gravy:

   • Lower the heat and add the yogurt and nut paste to the pot, stirring constantly to avoid curdling.
   • Cook for a few minutes until the yogurt is well blended with the spices and meat.
   • Add a little water if the mixture is too thick, and bring it to a gentle simmer.

5. Finish the Korma:

   • Cover the pot and let the Korma simmer on low heat for 20-30 minutes, or until the meat is tender and the flavors are well developed.
   • Stir in the heavy cream or coconut milk, and cook for another 5 minutes.
   • Sprinkle garam masala over the top and stir to combine.

6. Serve:

   • Garnish with fresh cilantro and serve hot with naan, paratha, or steamed rice.

Nutritional Information (per serving, approx. 1 cup):

• Calories: ~300-350 kcal
• Proteins: ~20-25g
• Carbs: ~10-15g
• Fiber: ~2-3g

Nutritional Summary:

Korma is a rich and satisfying dish, offering a good amount of protein from the meat and a moderate amount of carbs. The dish is relatively high in calories due to the use of cream and nuts, contributing to its luxurious texture and flavor. Despite its richness, Korma provides a balanced meal with essential nutrients, making it a popular choice for those looking to indulge in authentic Indian flavors