Indian Yellow Gravy Restaurant Style - Korma Curry Mother Sauce is basic yellow gravy influenced from the Mughlai cuisine that is made in most restaurants added to a variety of side dishes.
- Take cashew nuts, almonds, poppy seeds, melon seeds, put it into the hot water and cook for 25 minutes.
- Then let it cool down put them in the blender and add fried onions, make a paste.
- Heat oil in a pan add cloves, cinnamon, cardamom, bay leaves, add cumin seeds, saute it and add ginger garlic paste, turmeric powder, cook this till raw flavor is gone, add tomato puree, one green chilly, cook this for 5 minutes.
- Then add prepared paste of nuts, add coriander powder, cumin powder, chili powder, salt, add water and keeps stirring while cooking the gravy so it does not burn.
- Add curd, mix it well thenput the lid on and let it cook for 25 to 30 minutes in a slow flame and serve it.
How to make the tasty recipe procedure as follows:
- Take cashew nuts, almonds, poppy seeds, melon seeds, put it into the hot water and cook for 25 minutes.
- Then let it cool down put them in the blender and add fried onions, make a paste.
- Heat oil in a pan add cloves, cinnamon, cardamom, bay leaves, add cumin seeds, saute it and add ginger garlic paste, turmeric powder, cook this till raw flavor is gone, add tomato puree, one green chilly, cook this for 5 minutes.
- Then add prepared paste of nuts, add coriander powder, cumin powder, chili powder, salt, add water and keeps stirring while cooking the gravy so it does not burn.
- Add curd, mix it well thenput the lid on and let it cook for 25 to 30 minutes in a slow flame and serve it.
How to make the tasty recipe description mentioned here,Indian Yellow Gravy Restaurant Style - Korma Curry Mother Sauce is basic yellow gravy influenced from the Mughlai cuisine that is made in most restaurants added to a variety of side dishes.