Dutch oven– If you live in India, try to invest in a heavy-duty Kadrai, and if you live out of India, I can’t stress enough to invest in a good quality dutch oven.If you do this step too little, the dish will look pale, yellowish! If you do too much, you will burn the Masala, and it will taste bitter. Koshano in Bengali or Bhuna in Hindi means slow roasting, which is the trick to make a great Korma. In Indian cooking, Masala means not only the spices but also the other flavouring agents. Other than that, some recipes call for blanched nuts as a thickening agent and the richness!Īlso, love, passion, and patience are the key ingredients to make a great Korma! The secret to making a good Korma is the amount of time you invest in roasting Masala. Onion paste, ginger and garlic paste, curd are the main ingredients in Korma. Earlier, people used to make it for parties! What is required to make a good Korma? Korma is not for your everyday mid-week meals.
Korma means braising meat! First, fry the marinated meat and then stew it slowly in a closed cooking pot until tender.
The tender, juicy mutton pieces infused with everyday spices and flavouring ingredients you use in your daily cooking! What is Korma? This Noboborsho, make the classic! You will love this easiest, tastiest Bengali Mutton Korma recipe. Jump to Recipe Jump to Video Print Recipe
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