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Mughlai Nutrela Korma Recipe

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  2. Indian Cuisine   >
  3. Mughlai
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photo by Anand Moholick

INGREDIENTS
1 kilogram Nutrela
...
    3 pieces onion
    onion Onion is a popular root vegetable with a sharp flavor that can boost the aromatic flavor of meats and vegetables almost instantly. Available worldwide, onions are easy to grow and have a long shelf life. When chopped an onion release Sulfar gas which makes humans tear . There are...
    • cebolla
    • Sal
    • Pyaj
      (प्याज)
    1 pieces Tomato
    Tomato Tomatoes have thin, smooth skin (which is candy red in color) with a juicy flesh and tangy aroma, flesh contains numerous soft, edible seeds. The color and shape vary considerably depending on the variety of tomatoes....
    • tomate
    • Sal
    • tamatar
      (टमाटर)
    2-5 pieces green chillies
    green chillies Green chilli is the raw and fresh form of green chilli and is the most common ingredient in south-Asian dishes. It has hot peppery taste and is used to add spicy zing in the savory dishes and salads. It is also made into pickle....
    • Hari Mirchi
      (हरी मिर्च)
    curry leaves
    curry leaves Curry leaves most common use is to add flavor and aroma to the dish. It is generally added to the dish while tempering. Curry leaves is very much common in south-Asian households and is used in dishes like rasam, poha, kadhi....
    • kadi patta
    Coriander leaves
    Coriander leaves Coriander leaves also known as cilantro are tender, aromatic and absolutely green in color. They add a unique freshness and flavor to the recipes and are added raw once the recipe is completely prepared, as heat spoils the flavor and aroma of the leaves. Coriander leaves are loved as a...
    • Sal
    • Hara Dhaniya
      ( हरा धनिया)
    3 cups Coconut Paste
    Coconut Paste ...
      2 heap tablespoon Ginger garlic paste
      Ginger garlic paste Ginger garlic paste is made by grinding skinless ginger and skinless garlic cloves together into a paste. Now the paste can be thick or thin depending upon the dish it is used in. You may use the commercially available packed version, but for a fresher strong aroma and flavor it...
      • Adrak aur lahsan ka paste
        (जिंजर-गार्लिक पेस्ट)
      2 heap tablespoon chilli powder
      chilli powder Chilli powder is made by grinding the dried red chilli into fine powder. Chilli powder is basic ingredient of many dishes and is also used to add color to the dish....
      • lal mirch powder
        (लाल मिर्च पाउडर)
      4 heap tablespoon coriander powder
      coriander powder Coriander powder is made of dry coriander seeds. Coriander seeds are also known as Cilantro seeds in U.S. It is commonly used in stew, curries, salads and soup to add distinct flavor and aroma....
      • dhania powder
      1/2 heap teaspoon Turmeric powder
      Turmeric powder Turmeric powder is also known as 'haldi' and is native to southern Asia. Turmeric powder is the powder form of dried turmeric which comes from the ginger family. Turmeric is yellow-orange in color and is known as Indian saffron in many countries. Tumeric powder adds color and flavor to the...
      • haldi powder
      few pieces cinnamon
      cinnamon Cinnamon is derived from the inner bark of a tropical tree. The aromatic sweet quills (rolls of bark) are used whole. It is commonly used in sweet dishes such as doughnuts and apple pie and savory dishes such as in lamb, chicken....
      • canela
      • Sal
      • daalchini
      Tags
      About The Chef
      Lives in : new delhi India I cook for the hungry technologists! I love to experiment with the Indian spices. I feel Indian spices have a lot of depth to them and I really like the warm earthy flavors of some of these spices. I try to apply my knowledge of Indian cooking to other cuisines as well.
      Recipes by Anand Moholick

      Mughlai Nutrela Korma Recipe

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      Nutrela korma is another irresistible recipe which can be made easily at home. there are so many types of korma recipes nut this one is special because of nutrela soya chunks in it. Tasty and healthy at the same time, my personal favorite.
      Preparation

      • Heat oil in a cooker and add cinnamon sticks and cloves. Add onions, green chillies, curry leaves and fry them till it is light brown in color.

      • Add tomato and fry for 2 mins.

      • .Add nutrela pieces ans saute for 10 mins.

      • Add ginger and garlic paste, chilli powder, coriander powder and turmeric powder and saute.

      • Then, add coconut paste and mix well. Add enough water so that the mixture is not very thick.

      • Close the lid and wait for 5 whistles.

      Garnishing Ideas
      • Garnish with coriander leaves and fried cashew nuts(optional).
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      • A unique ingredient mix
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      • Great for kids & parties
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      • So refreshing
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