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Shahi Korma

Features:
  • Veg
Cuisine:
  • 50 mins
  • Serves 8
  • Easy

Ingredients

How to make Shahi Korma

  1. Grind ginger, garlic cloves and peppercorns in a grinder. Add little water to form a smooth paste.
  2. Heat oil and butter in a fry pan. Add cumin seeds, cloves, cashew nuts, cardamom. Let it cook for 30 seconds to 1 minute.
  3. Now add potatoes, tomatoes, mushrooms, carrot, yogurt, red chili powder, garam masala powder, and ground paste. Let it cook to bring it to boil. Cover with lid.
  4. Reduce heat to low and let it simmer for 20 to 30 minutes.
  5. Add capsicum, coriander leaves and frozen green peas in last 10 minutes of cooking.
  6. Serve hot with rice or naan. Enjoy!

Trivia

  • Vegetable Shahi korma is a part of the Mughlai (royal) cuisine.
  • It was created in the times of Mughal era.
  • Vegetable Shahi korma was served to kings, queens and other royals during the Mughal period.

The dish is preferably cooked during special occasions and festivals.

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