"Savor the luxurious flavors of Mughlai cuisine with our Korma Masala. This exquisite blend of spices, including coriander, cumin, cardamom, and cinnamon, creates a perfectly balanced and aromatic base for rich and creamy korma dishes. Whether you're preparing a sumptuous vegetable korma or a decadent meat version, our Korma Masala will infuse your dishes with the royal taste of Indian palaces. Easy to use and full of complex flavors, it's your secret ingredient for a truly regal dining experience."

Ready-Made Foods Using Korma Masala

1. Chicken Korma (Creamy Chicken Curry)
2. Vegetable Korma (Mixed Vegetables in Creamy Sauce)
3. Lamb Korma (Lamb in Spiced Creamy Sauce)
4. Paneer Korma (Paneer in Rich Yogurt Sauce)
5. Korma Biryani (Rice Dish with Korma Flavors)
6. Shrimp Korma (Shrimp in Spiced Yogurt Sauce)
7. Korma Masala Stuffed Parathas
8. Korma Masala Pasta (Indian-Style Creamy Pasta)
9. Korma Masala Dal (Lentils in Korma Spices)
10. Egg Korma (Eggs in Creamy Curry Sauce)

Detailed Recipes

Chicken Korma

Ingredients:

• 500g chicken, cut into pieces
• 2 onions, finely chopped
• 2 tbsp Korma Masala
• 1 cup yogurt (beaten)
• 1 tbsp ginger-garlic paste
• 1/2 cup cream (optional, for richness)
• 1/4 cup ground nuts (almonds or cashews)
• 2 tbsp oil or ghee
• Salt to taste
• Fresh cilantro, for garnish

Instructions:

1. Sauté Onions: In a pan, heat oil or ghee and sauté onions until golden brown.
2. Add Ginger-Garlic Paste: Stir in ginger-garlic paste and sauté for a minute.
3. Add Chicken and Spices: Add chicken pieces, Korma Masala, and salt. Cook until the chicken is browned.
4. Add Yogurt: Reduce the heat and add beaten yogurt gradually, stirring continuously to avoid curdling.
5. Add Nuts and Cream: Mix in ground nuts and cream (if using), and simmer until the chicken is cooked through and the sauce thickens.
6. Garnish and Serve: Garnish with fresh cilantro. Serve with naan, roti, or rice.

Vegetable Korma

Ingredients:

• 2 cups mixed vegetables (carrots, peas, potatoes, beans), chopped
• 1 onion, finely chopped
• 2 tbsp Korma Masala
• 1/2 cup yogurt (beaten)
• 1/4 cup cream (optional)
• 1/4 cup ground nuts (almonds or cashews)
• 1 tbsp ginger-garlic paste
• 2 tbsp oil or ghee
• Salt to taste
• Fresh cilantro, for garnish

Instructions:

1. Cook Vegetables: Boil the chopped vegetables until tender. Drain and set aside.
2. Sauté Onions: In a pan, heat oil or ghee and fry onions until golden.
3. Add Ginger-Garlic Paste: Add ginger-garlic paste and sauté briefly.
4. Add Korma Masala: Stir in Korma Masala and cook for a minute.
5. Mix in Vegetables: Add the boiled vegetables and salt. Mix well.
6. Add Yogurt and Nuts: Gradually add beaten yogurt and ground nuts, stirring continuously.
7. Add Cream: If using cream, add it now and simmer for a few minutes until the sauce thickens.
8. Garnish and Serve: Garnish with fresh cilantro. Serve hot with rice or Indian bread.