Beef Korma (beef korma recipe Pakistani) is South Asian, that is India, Pakistan. Korma is a scrumptious gravy usually made with crispy fried onion, whole spices, powder spices, meat, yogurt-based curry. The beef korma recipe is one of the great korma recipes to try. Here are a few greater recipesPasanda Recipe,Chicken Nihari Recipe,Beef Curry Recipe (Indian Beef Curry Recipe).
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Summary for Beef Korma
Korma moderately spices yogurt-based curry. The Korma recipe is super yummy rich in spices and nuts, kewra essence is also added from korma.
Korma literally means fried meat for a little extra oil.
Sometimes, to make it even richer I also add almonds while the texture of this curry is fantastic, this curry gets its’ delicious flavor from whole spices.
This Korma is so oily, and spicy 🔥🔥 as it looks to be in this picture.
Korma makes only in ghee, for the excellent aroma, however in case you now no longer like ghee slime, you could use oil, however, the flavor might be different.
This dish gives the aromatic flavors of the korma recipe a twist with the goodness The heavy gravy of the beef korma is a blend of curd and aromatic spices that makes the korma taste absolutely delicious.
I suggest using ghee.
It is best served with, Naan, Sheermal and,Bagara Rice (Bagara Chawal) .
If you are a big fan of beef meat then this korma is perfect for you. ingredients add a velvety texture to this Beef korma, making it taste just delicious.
What is Qorma?
qorma is a South Asian dish with Mughal original. Korma literally means fried meat for extra oil.
What do I serve with it?
Beef korma should be served with steamed Boil Rice, a pilaf like Matar Chawal Recipe, or warm flatbreads like roti, chapati, naan, and Sheemal.
Korma Masala
Green cardamom 7
Cloves 8
Black peppercorns 18-20
Black cardamom 2
Nutmeg 1/2 piece
Cinnamon sticks 1
Mace 3 blades
Coriander seeds 2 tbsp
Cumin seeds 1 tbsp
Fennel seeds 1/2 tsp
Kashmiri red chili 1 tbsp
Red chili 2 tbsp
Salt 1/2 tbsp
Turmeric 1/2 tsp
Bay leaves 4-5
Method
Add all whole spices like black cardamom, nutmeg, cinnamon sticks, green cardamom, cloves, cumin seeds, black peppercorns, mace, coriander seeds, fennel seeds, and bay leaves.
Roasted.
Let it completely cool down.In a grinder jar, add roasted whole spices and grind to make a fine powder.
Add powder spices like, red chili powder, turmeric powder, salt grind them, and take them out in the bowl.
How to make beef korma
Prepare fried onions
- Slice 2 large-sized onions very thinly. Separate the slices.
- In a pan or Kadai add 1 cup oil and fry the onion slices till nicely brown.
- Take care not to burn them. Fry in small batches. Do not put all the slices at a time, that will lead to lumpy messy onions.
- Make sure all the onion slices frying are dipped in oil, if needed add more oil. Keep stirring continuously but gently for an even brown color.
- Take the fried onions out with a slotted spoon or ladle.
- Keep them on a paper-towel-lined plate.
- Put the fried onion and 1/2 water into an electric blender and blend until you have a smooth paste.
Cook Korma
- Put the 1 cup ghee in a wide pan set over medium-high heat. When very hot, add the green cardamom pods, cloves, and black peppercorns, black cardamom, and stir for ten seconds (take care because they may spit when they hit the oil).
- put in the 1 tablespoon ginger paste and 1 tablespoon garlic paste and saute.
- Then add,1 kg beef meat stirring, until it’s a brown color.
- Now add homemade korma masala and stir to coat them with the meat.
- Add 1 cup yogurt stir and then mix well and cook on medium to low flame until water is dries up.
- Then add, fried onion paste stir to mix.Then,add pour 1 cup of water and Bring to a simmer, then cover the pan, turn the heat to low, and cook gently for 25 minutes, or until the meat is cooked.
- The korma consistency is thick. When the oil separates from the edges.
- Add in kewra water is optional.
- Transfer to a serving dish and serve with your choice of Indian slices of bread and, rice.
Here For The Full Recipe Of Korma Below Recipe Card
Beef korma (beef korma recipe Pakistani)
Ingredients
Homemade Korma Masala
- 7 Green cardamom
- 8 Cloves
- 18-20 Black peppercorns
- 2 Black cardamom
- 1/2 piece Nutmeg
- 1 inches Cinnamon sticks
- Mace 3 blades
- 2 Tbsp Coriander seeds
- 1 Tbsp Cumin seeds
- 1/2 Tsp Fennel seeds
- 1 Tbsp Kashmiri red chili
- 2 Tbsp Red chili
- 1/2 Tbsp Salt
- 1/2 Tsp Turmeric
- 3-4 Bay leaves
Whole Spices Ingredients
- 4 Green cardmom
- 1 Black Cardamom
- 2 Cloves
- 6 Black peppercorns
Other Indredients
- 1 Kg Beef Meat Boneless
- 2 large-sized Onion
- 1 Cup Ghee
- 1 Tbsp Ginger Paste
- 1 Tbsp Garlic Paste
- 1 Cup Yogurt
- 1 Tbsp Kewra Water
- Water as required
Instructions
How to make beef korma
Prepare fried onions
- Slice 2 large-sized onions very thinly. Separate the slices.In a pan or Kadai add 1 cup oil and fry the onion slices till nicely brown.Take care not to burn them. Fry in small batches. Do not put all the slices at a time, that will lead to lumpy messy onions.
- Make sure all the onion slices frying are dipped in oil, if needed add more oil. Keep stirring continuously but gently for an even brown color.Take the fried onions out with a slotted spoon or ladle.Keep them on a paper-towel-lined plate.Put the fried onion and 1/2 water into an electric blender and blend until you have a smooth paste.
Cook Korma
- Put the 1 cup ghee in a wide pan set over medium-high heat. When very hot, add the green cardamom pods, cloves, and black peppercorns, black cardamom and stir for ten seconds (take care because they may spit when they hit the oil).
- Put in the 1 tablespoon ginger paste and 1 tablespoon garlic paste and saute.
- Then add,1 kg beef meat stirring, until it's a brown color.
- Now add homemade korma masala and stir to coat them with the meat.
- Add 1 cup yogurt stir and then mix well and cook on medium to low flame until water is driesup.
- Then add, fried onion paste stir to mix.Then,add pour 1 cup of water and Bring to a simmer, then cover the pan, turn the heat to low, and cook gently for 25 minutes, or until the meat is cooked.
- The korma consistency is thick. When the oil separates from the edges.
- Add in kewra water is optional.
- Transfer to a serving dish and serve with your choice of Indian slices of bread and, rice.
