Ingredients with Measurements:
- 2 cups of besan (gram flour)
- 1 cup of yogurt
- 1 cup of water
- 1 cup of oil
- 2 onions, finely chopped
- 2 teaspoons of ginger paste
- 2 teaspoons of garlic paste
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1 teaspoon of garam masala
- 1 teaspoon of red chili powder
- Salt to taste
- 1 cup of fried bundiya (small gram flour balls)
Special equipment needed:
- A deep frying pan
- A large cooking pot
Step-by-step instructions:
1. In a mixing bowl, combine the besan, yogurt, and water. Mix well until there are no lumps.
2. Heat the oil in a deep frying pan over medium heat. Once the oil is hot, drop small portions of the besan mixture into the oil to make small gram flour balls (bundiya). Fry the bundiya until they turn golden brown. Remove them from the oil and set them aside.
3. In a large cooking pot, heat 2 tablespoons of oil over medium heat. Add the cumin seeds and let them splutter.
4. Add the chopped onions and sauté until they turn golden brown.
5. Add the ginger paste and garlic paste. Sauté for 2-3 minutes.
6. Add the coriander powder, garam masala, red chili powder, and salt. Mix well.
7. Add the fried bundiya to the pot and mix well.
8. Add enough water to cover the bundiya and bring the mixture to a boil.
9. Reduce the heat to low and let the korma simmer for 10-15 minutes.
10. Serve hot with rice or roti.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Frying temperature: 350°F
Cooking temperature: Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 30g
Protein: 10g
Substitutions for ingredients:
- Instead of besan, you can use chickpea flour or all-purpose flour.
- Instead of yogurt, you can use sour cream or buttermilk.
- Instead of fried bundiya, you can use boiled potatoes or paneer.
Variations:
- You can add vegetables like carrots, peas, or beans to the korma.
- You can add cashews or almonds for a richer flavor.
- You can add coconut milk for a creamy texture.
Tips and tricks:
- Make sure the oil is hot enough before frying the bundiya.
- Use a slotted spoon to remove the fried bundiya from the oil.
- Adjust the spice level according to your taste.
Storage instructions:
You can store the leftover korma in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the korma in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the korma in a deep serving bowl with a garnish of chopped cilantro.
Garnishes:
Chopped cilantro, sliced onions, or lemon wedges.
Pairings:
Rice, roti, or naan.
Suggested side dishes:
Raita, salad, or pickles.
Troubleshooting advice:
- If the korma is too thick, add more water.
- If the korma is too thin, let it simmer for a few more minutes.
Food safety advice:
Make sure the oil is not too hot to avoid splattering.
Food history:
Bundiya ka korma is a traditional Indian dish that originated in the Mughal era.
Flavor profiles:
The korma has a spicy and tangy flavor with a hint of sweetness from the fried bundiya.
Serving suggestions:
Serve the korma with rice or roti for a complete meal.
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Region: Indian