Korma originates from Mughlai cuisine of the Indian subcontinent . Classically, a korma is defined as a dish where meat or vegetables are braised with yogurt or stock. The technique covers many different styles of korma. While some kormas are prepared using turmeric powder and red chili powder, a Bangladeshi style of korma often called white korma does not use turmeric powder, red chili powder and even cumin or coriander powder. the sauce is made richer with cashew paste and the beresta or caramelized onion paste adds a bit of sweetness to the dish.
While korma on my blog is mostly Chicken korma or Bangladeshi white chicken korma/ Chicken Rezala Korma can be prepared from any meat based dish or even vegetables also. And as rightly called jackfruit as “gaach patha” or vegetarian meat, it perfectly blends with the sauce of korma to give a meaty feel. Serve it with roti, paratha or fried rice, it is perfect.
- 300 g of cleaned enchor or unripened jackfruit
- 2 tbsp of fried onion/beresta paste
- 2 tbsp of cashew paste
- 1 cup of yogurt
- 2 tsp of ginger paste
- 1 tbsp of garlic paste
- 6 cardamom pods
- 1 inch of cinnamon stick broken into pieces
- 2-3 bay leaves
- 8 black peppercorns
- 3-4 green chilies slit
- 2 tbsp of cooking oil
- 1 tbsp of ghee
- salt to taste
- 1 tbsp of garam masala powder
- In a pot take water and add salt to it and bring the water to boil.
- Add the chopped jackfruit to the water. Cover and cook the jackfruit till it is cooked completely but should not turn mushy.
- Strain the jackfruit from the water and keep it aside.
- In a bowl, mix the fried onion paste, cashew paste, yogurt, ginger paste and garlic paste and keep it aside.
- In another pan, add oil and heat it. To the hot oil, add the cinnamon, cardamom pods, bay leaves, cloves and black peppercorns and let them splutter.
- Now, add in the yogurt mixture that you had prepared earlier.
- Let the mixture cook with stirring at intervals till you see oil leaving the sides of the pan.
- Now, add the kathal or raw jackfruit to the kadai and mix everything with the spice mixture.
- Add about ¼ cup of water to the kadai and let it simmer.
- Add the garam masala powder and ghee to the korma and turn off the flame.
- Serve enchorer korma with roti, paratha, fried rice or steamed rice.
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