Zutaten für Korma Sauce
- Blanched Almond
- 1/4 cup cashews
- 1 cup plain yogurt
- 1/4 cup milk
- Green Cardamoms
- White Pepper
- Salt to taste
- Vegetable Oil
- 2 tablespoons garlic paste
- 2 tablespoons ginger paste
- Pinch of saffron strands
- Curry Leaf
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Zubereitung von Korma Sauce
- Soak 1/2 cup almonds, 1/4 cup cashews, and 6 green cardamoms in warm water for at least 15 minutes.
- Drain the soaked nuts and cardamoms. Combine them in a blender with 1 cup plain yogurt, 1/4 cup milk, 1/4 teaspoon black pepper, and salt to taste. Blend until completely smooth and creamy. Add 2-4 tablespoons of water if needed to reach desired consistency.
- Heat 2 tablespoons vegetable oil in a medium frying pan over medium-low heat. Add 2 tablespoons of ginger paste and 2 tablespoons of garlic paste. Cook, stirring frequently, until lightly browned (about 3-5 minutes).
- Add a pinch of saffron strands to the pan. Stir in 1 tablespoon of curry powder (adjust to taste) and the blended yogurt mixture.
- Cook for 7-10 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded. Garnish and serve over your favorite protein or vegetables.
- Serve hot with naan bread, rice, or roti.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
25g
Fat
38g
Carbs
8g