Shahi Korma Recipe

Name: Shahi Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams beef cubes small, pounded lightly; 1 onion medium, thinly sliced; 3 whole cardamom; 1 tablespoon Mazola Corn Oil; 6 cups boiling water; 1 whole red chili; 2 teaspoons coriander powder; 1/4 cup yogurt; 5 almonds peeled, grounded with one tablespoon water into a paste; 1 teaspoon ginger paste; 1 teaspoon garlic paste; 1/4 teaspoon cumin powder; 1/4 teaspoon garam masala; 1/4 teaspoon turmeric; salt to taste; 1 teaspoon butter; 1/4 teaspoon kasoori methi powder

Servings: persons

200 grams beef cubes small, pounded lightly
1 onion medium, thinly sliced
3 whole cardamom
1 tablespoon Mazola Corn Oil
6 cups boiling water
1 whole red chili
2 teaspoons coriander powder
1/4 cup yogurt
5 almonds peeled, grounded with one tablespoon water into a paste
1 teaspoon ginger paste
1 teaspoon garlic paste
1/4 teaspoon cumin powder
1/4 teaspoon garam masala
1/4 teaspoon turmeric
salt to taste
1 teaspoon butter
1/4 teaspoon kasoori methi powder

1
Add all the ingredients under (in the blender) blend well and keep aside.
2
In a hot pan, add the oil and when hot add the beef. When light brown remove from heat and cover.
3
Add the onion to the pan and cook in the remaining oil, until light brown. Add the cardamom and beef to the onion with all the juices that might have accumulated from the beef. Stir for two minutes on medium heat.
4
Add the blended mixture and stir for three minutes.
5
Add the boiling water and let the beef cook until done. You should get a thick gravy of around one to one and half cup.
6
Add the butter and kasori methi and stir on gentle heat for few seconds.
7
Serve hot.

4067

kcal

Calories

433

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 200 grams beef cubes small, pounded lightly, 1 onion medium, thinly sliced, 3 whole cardamom, 1 tablespoon Mazola Corn Oil, and more.

Yes, Shahi Korma falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shahi Korma

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions