vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Dhaniwal Korma

Dhaniwal Korma
Sarson Ka Sag

Sarson Ka Sag

sarson ka saag typically Punjabi (North Indian) dish tastes really nice with Makki Ki Rot...

BHARLI TONDI TINDORA MASALA MAHARASHTRIAN

Bharli Tondi Tindora Masala Maharashtrian

Bharli Tondli is an excellent dish from the Maharashtrian cuisine made with Tondli or Tin...

Tender Tamarind Rice

Tender Tamarind Rice

The young tender tamarind has a subtle tart flavor without being overly bitter or sour Qu...

Punjabi kadi pakodi

Punjabi Kadi Pakodi

Punjabi kadi pakodi is a popular dish from the Punjabi cuisine where pakoras are made and...

Bharvan bhindi

Bharvan Bhindi

Bharvan Bhindi is a simple way of relishing the okra or lady's finger with stuffed spices...

VEGETABLE KUNG PAO

Vegetable Kung Pao

simple way to make Indo Chinese Vegetable Kung Pao...

Dhaniwal Korma Recipe, How To Make Dhaniwal Korma Recipe

Lamb cooked in a yogurt based gravy and garnished with coriander. Learn the recipe of Dhaniwal Korma by vahchef.

Lamb meat cooked in masalas, saffron and yogurt to make a delicious dhaniwal korma. Absolutely mouth watering!

About Recipe

How to make Dhaniwal Korma

(89 ratings)
0 reviews so far
Prep time
15 mins
Cook time
40 mins
Total time
55 mins
Dhaniwal Korma
Author : Vahchef
Main Ingredient : Lamb
Servings : 0 persons
Published date : November 28, 2016


Ingredients used in Dhaniwal Korma
• Leg of lamb - 1 kg.
• Cooked yogurt - 1 cup.
• Ghee - 1 cup.
• Onion paste - 1/3 cup.
• Garlic - 1 tea spoon.
• Cardamom - 8 numbers.
• Clove - 4 numbers.
• Saffron - 1/4 tea spoon.
• Turmeric powder - half tea spoon.
• Coriander powder - 1.5 teaspoons.
• Black pepper powder - 1/4 tea spoon.
• Coriander leaves - 3 tablespoons.
• Water - as required.
• Salt - to taste.
Method:
  • Boil the water in a deep pan; add the meat and bring the water to a boil again.
  • Blanch for 2-3 minutes and then drain the water. Cool the meat and wash under cold running water. Keep aside.
  • Put the blanched meat in a pan; add the pure ghee, onion puree, garlic, cloves, green cardamoms, salt, saffron, cooked yogurt, turmeric powder and coriander powder. Mix well and cook until the ghee separates from the mixture.
  • Add enough water so that when the meat is tender, very little water remains.
  • Sprinkle the black pepper powder and mix.

Serve hot, garnished with coriander leaves.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter