Shahi Korma – Heart Healthy

Indian delight, and a dish I enjoy making. Shahi Korma, is a blend of tender beef and mixed spices, cooked together with almond paste, which results in a creamy textured gravy!

Shahi Korma 7This dish is usually made using Ghee (refined butter), but I’m using better for your ingredients, like Mazola® corn oil.

mazola 1Did you know that a recent research study showed that corn oil can help lower cholesterol more than extra virgin olive oil? Since February is American Heart Month, it’s the perfect time to start incorporating corn oil into your cooking routine.

OUR LATEST VIDEOS

Shahi Korma 4Also, Mazola corn oil has a neutral flavor and this is why it’s perfect for cooking.

Using it in my Shahi Korma, it enhanced the taste of the beef and spices, and brought out a great aroma.

Shahi Korma 3

Shahi Korma 1

If you try this recipe and feel that you can be addicted to it, you’ll be glad to know that it freezes well.

Personally, I prefer to have my Shahi Korma with Indian flat bread. But you will enjoy with rice too.


Shahi Korma

Serves 2. 380 calories per serving

200gm small beef cubes (pounded lightly)

1 medium onion thinly sliced

3 whole cardamom

1 tablespoon Mazola® corn oil

6 cups boiling water

 

In the blender:

1 whole red chili

2 teaspoon Coriander powder

1/4 cup yogurt

Almonds paste (5 peeled almonds grounded with one tablespoon water)

1 teaspoon ginger paste

1 teaspoon garlic paste

1/4 teaspoon Cumin powder

1/4 teaspoon garam masala

1/4 teaspoon turmeric

Salt to taste

To add last:

1 teaspoon butter

1/4 teaspoon kasoori methi powder


– Add all the ingredients under (in the blender) blend well and keep aside.

– In a hot pan, add the oil and when hot add the beef. When light brown remove from heat and cover.

– Add the onion to the pan and cook in the remaining oil, until light brown. Add the cardamom and beef to the onion with all the juices that might have accumulated from the beef. Stir for two minutes on medium heat.

– Add the blended mixture and stir for three minutes.

– Add the boiling water and let the beef cook until done. You should get a thick gravy of around one to one and half cup.

– Add the butter and kasori methi and stir on gentle heat for few seconds.

– Serve hot.

 

Be sure to check out Mazola.com for more information about the benefits of corn oil and for more recipe ideas.


Save

Random Posts

MAKING THE RICE Wash the rice at least four times and rinse. Soak the rice for 15 to 20 minutes. In a pan, add the water, salt, and the spices. Let it come to a boil. Rinse the rice and add to the boiling water. When the water boils again, cover the pan and reduce heat to lowest. Cook for 25 minutes. MAKING THE BIRYANI In a small pan ghee and when hot add the sliced onion. You can use oil if you wish. Now fry the onion until caramelized. This will take around 8 minutes on medium high heat. You must use the remaining ghee or oil from the onion. Take two tablespoons from the caramelized onion and mince it with the garlic. In a larger pan, add the ghee remaining from previously frying the onion, when hot add the chopped onion and stir until light brown. Add the chicken and fry until you see brown patches on the chicken. Now add the garlic and stir for two minutes. Add all the remaining spices to the chicken and stir for 2 – 3 minutes. Pour 1 ¼ cup water to the chicken and let it cook on medium heat for 20 minutes while covered, and stir occasionally. In the assembling pan, add 1/3 the cooked rice in the bottom of the pan, then add the chicken then add half of the caramelized onion. Place the rest of the rice on top of the chicken and spread the rest of the caramelized onion on it. Mix the melted butter with turmeric and sprinkle over the rice. Cover and cook on low heat for 5 minutes.

Hyderabadi Chicken Biryani

10/04/2017
Featured image of Schezwan Sauce.

Schezwan Sauce Recipe A Fiery Sauce Indeed

22/12/2017

Lamb Coconut Curry Recipe

18/10/2012

6 Comments

Leave a Reply