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Korma Gravy Base Recipe
Almonds Cashews yogurt milk saffron are the key ingredient in making Korma
Indian restaurants prepare Korma gravy base and keep it stored in the refrigerator. To make Korma, add Korma gravy base to pre-cooked items. Heat and serve.
Ingredients
1. Whole raw Almonds: 1 cup
2. Whole raw Cashews: 1 Cup
3. Dahi Yogurt: 1 Cup
4. Milk: 1 Cup
5. Green cardamoms: 6 pods cracked open
6. White pepper ground: 2 teaspoons
7. Salt: to taste
8. Saffron: 4 Strands
9. Water: 2 cups to blanch Almonds
Method
1. Bring water to a boil.
2. Add Almond. Bring to a boil. Boil for one minute. Turn off heat.
3. Put Almond in a colander to drain out boiling water. Run cold water over almonds to cool them off.
4. Remove skins form the almonds
5. Put almonds, cashews, cardamom seeds, white pepper, salt, saffron, Dahi and milk in an electric blender. Blend to fine paste. It should be very smooth.