Say Kaju Korma and the eyes light up of young and old, the bored or different, the foodie or the gourmet. For it is a lovely dish to have at the table to accompany the Roti, Chappati, Naan or any rice dish. Kaju korma is a dish, rich in gravy and tastes really scrumptious. This dish can be prepared at any festival or special occasion or a party. Whenever you feel like having something special then try making Kaju Korma.
While it is being prepared itself, the taste buds already cause the tongue to savor the hint of the spicy ingredients while the lips smack in anticipation. Before some of the kaju disappears let us get down to the task of making the royal Kaju Korma.
Kaju Korma or Korma with Cashew Nuts
What you will need:
- Cashew – 50 gms
- Tomatoes – 4 (medium size)
- Ginger – 1 large piece
- Cashews – 10 to 12 (to be ground for masala)
- Green chilly – 1
- Cream – 100 gms
- Oil – 2 to 3 tbsp
- Green coriander – 2 to 3 tbsp (finely chopped)
- Asafoetida – 1 pinch
- Cumin seeds – ¼ tsp
- Whole garam masala
- Brown cardamom – 1,
- Clove – 2,
- Black pepper – 6 to 7,
- Cinnamon stick – 2 to 3
- Salt – 1 tsp or as per taste
- Garam masala – less than ¼ tsp
- Red chilly powder – ¼ tsp
- Turmeric powder – ¼ tsp
- Coriander powder – 1 tsp
Making the Korma with Cashew Nuts
- Grind tomato, green chilly, ginger and cashews to make a fine paste.
- Preheat a pan on a flame. Add some oil into it.
- When oil is slightly warm, add cashews, stir constantly and roast for while until they slightly change in color.
- Now add cumin seeds in oil and saute for while.
- After sauteing cumin seeds, add asafoetida, turmeric powder, whole garam masala.
- Peel some brown cardamom and use its seeds. Saute for while.
- Now add tomato-cashew-green chilly-ginger paste and stir constantly until oil starts separating from the masala. Add red chilly powder as well.
- Add cream to this roasted masala.
- Now add ½ cup water to the gravy.
- Keep the gravy dense or thin as per your preference, so add water accordingly.
- Now cook again until the gravy starts simmering. Add some green coriander as well.
- When gravy starts simmering, add salt and roasted cashews into it. Cover and cook on low flame for 3 to 4 minutes, so that cashews absorb spices nicely.
- The Kaju Korma Sabzi is ready, turn off the flame.
- Take out the sabzi in a bowl. Garnish with some coriander sprigs.
- Serve steaming hot kaju korma sabzi with chapati, naan or rice and relish eating.
- If you wish to make gravy with onions then, take one onion and chop it finely or ground finely. After sauteing cumin seeds add onions and likewise add rest of the spices mentioned above.
- You can make as per your preference with melon seeds, poppy seeds, mawa, paneer, coconut and so on.
- If you like eating spicy sabzi then increase the amount of red chilly powder.
- The quantity taken as a helping would suffice for about 4 members.