Kashmiri Dhaniwal Korma
Kashmiri Dhaniwal Korma is a variation of the traditional Dhaniwal Korma that is popular in the Kashmir region of India. This dish is made using similar ingredients to the traditional Dhaniwal Korma, but with a few additions and modifications that give it a unique flavor.
The main difference between Kashmiri Dhaniwal Korma Recipe and traditional Dhaniwal Korma is the use of Kashmiri red chili powder, which gives the dish a vibrant red color and a slightly sweet and smoky flavor. Other ingredients commonly used in Kashmiri cuisine, such as saffron and dry fruits like raisins and apricots, are also added to give the dish a rich and complex flavor.
To make mutton dhaniwal korma, the meat is marinated in a mixture of yogurt, ginger, garlic, and a blend of spices, including the Kashmiri red chili powder, before being simmered in a creamy sauce made with onions, tomatoes, and a mix of ground nuts like almonds and cashews. The dish is finished with a garnish of fried onions, raisins, and cashews.
Dhaniwal Korma is typically served with naan bread or rice, and is a popular dish in Kashmiri cuisine.
How to Make Kashmiri Dhaniwal Korma Recipe.
Kashmiri Dhaniwal Korma is a rich and flavorful dish made with yogurt, spices, and lamb or chicken. Here's a recipe to make it at home:
INGREDIENTS:
- 500g lamb or chicken, cut into pieces
- 1 tbsp ghee or vegetable oil
- 1 large onion, finely chopped
- 2 tsp ginger paste
- 2 tsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1 tsp fennel powder
- 1/2 cup fresh coriander leaves, chopped
- Salt to taste
- Water as required
For the Dhaniwal (coriander) paste:
- 1/2 cup fresh coriander leaves
- 2 green chilies
- 1/2 inch piece of ginger
- 2 garlic cloves
- 2 tbsp water
INSTRUCTIONS:
- To make the Dhaniwal paste, blend together the coriander leaves, green chilies, ginger, garlic, and water in a blender or food processor until you have a smooth paste.
- In a large bowl, mix together the cumin powder, coriander powder, turmeric powder, red chili powder, garam masala powder, and fennel powder. Add the lamb or chicken pieces and mix well, making sure each piece is coated with the spice mixture. Let it marinate for at least 30 minutes.
- Heat the ghee or vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped onion and sauté until it is soft and translucent, about 5-7 minutes.
- Add the ginger paste and garlic paste and sauté for another 1-2 minutes.
- Add the marinated lamb or chicken to the pot and sauté for 5-7 minutes, until the meat is browned on all sides.
- Add the Dhaniwal paste and salt to the pot and mix well. Cook for another 5 minutes.
- Add enough water to the pot to cover the meat, reduce the heat to low, cover the pot, and simmer for 45-50 minutes, or until the meat is tender and cooked through. If the sauce is too thin, remove the lid and let it simmer for a few more minutes to thicken.
- Garnish with chopped coriander leaves and serve hot with steamed rice or naan bread.
Enjoy your delicious Kashmiri Dhaniwal Korma!