Al Emaan Spices Korma Masala
Alemaan Spices Korma Masala allows you to recreate the authentic, rich flavors of a traditional Korma, a beloved dish that dates back to the regal kitchens of Mughal emperors. With its delicate blend of spices, Alemaan Korma Masala brings together the perfect harmony of creamy, aromatic, and flavorful notes that define this Mughlai classic. Whether you’re cooking chicken, beef, or mutton, this mix ensures that every bite transports you to the grandeur of Mughlai cuisine.
Crafted for both convenience and exceptional flavor, Alemaan Korma Masala is the key to preparing a rich, indulgent Korma at home with ease. The carefully selected spices and ingredients blend perfectly to create a creamy, melt-in-your-mouth curry that’s perfect for family gatherings, celebrations, or special dinners. Simply add fresh meat, yogurt, and a few extra ingredients, and let Alemaan Korma Masala work its magic—turning any meal into a royal feast.
Ingredients Of Korma Masala
- Red Chili
- Salt
- Coriander
- Paprika
- Cinnamon
- Fennel
- Turmeric
- Cumin
- Muskmelon
Recipe
- Prepare the Onions
- Heat 2-3 tablespoons of oil in a large pot or karahi over medium heat.
- Add the sliced onions and fry them until they turn light golden brown. Once golden, remove the onions from the oil and crush them lightly using a mortar and pestle or the back of a spoon.
2. Cook the Meat:
- In the same pot, add the meat pieces and cook for a few minutes to sear them.
- Add Alemaan Korma Masala and yogurt, mixing well to coat the meat evenly with the spices and yogurt.
- Cover the pot and cook on low heat for 20-30 minutes, stirring occasionally. The meat should begin to soften and the spices should blend with the yogurt to form a creamy base.
3. Add Gravy and Ginger
- Add julienne ginger and ½ to 1 cup of water to the pot to create the desired consistency for the gravy.
- Cover the pot again and cook on low heat until the meat becomes tender and the flavors meld together. For chicken, this will take about 20-25 minutes, while beef or mutton may take up to 45 minutes, depending on the cut.
4. Incorporate the Crushed Onions:
- Once the meat is tender, add the crushed fried onions into the pot, mixing them into the curry.
- Cover and cook on low heat for another 5-10 minutes, allowing the crushed onions to infuse the gravy with extra richness and flavor.
5. Serve:
- Taste the korma and adjust the salt if needed.
- Garnish with julienne ginger and fresh coriander leaves (optional) before serving.