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Pakistani Korma By Aurangzab Younis

Pakistani Korma Recipe


1kg Boneless Beef/Mutton/Lamb

3 medium onions finely sliced

1 whole head of garlic peeled

2 inch ginger piece crushed

4 large tomatoes sliced

2 large potatoes cut into chunks (optional)

3 Green chillies halved (optional)

Corriander for garnishing

Halt to 1 cup of oil (desired amount)

Half cup yoghurt

Dried spices:

Salt to taste

1 tbsp Chilli powder/basaar

1/2 tsp turmeric

1tbsp cumin seeds

1 stick of cinnamon

3 black cardamom

5 green cardamom

3 cloves

2 bay leaves

Half nutmeg & 1 piece of mace crushed to a fine powder

10 to 12 dried plums (soaked)

1 tbsp garam masala


1. In a pan add meat, onions garlic and ginger with about 1 cup of water cover and let boil for about half hour or until soft. (Not fully cooked but tender as there is a saute process).

2. Once soft add in tomatoes, oil all whole spices, salt ,chilli powder, turmeric and cook on medium to high heat until water has evaporated and oil has separated.

3. Now add in the potatoes and yogurt then saute well until potatoes are tender.

The masala at this stage should be quick thick.

4. If you wish to have some gravy add about a cup of water, cover and let simmer for about 5 minutes with the lid on.

5. After 5 minutes remove the lid and you should see the oil has separated from the masala, the meat is tender and soft and potatoes have softened too.

6. Now add in garam masala powder, the nutmeg and mace powder along with the soaked plums. Cover again for 2 to 3 minutes and let simmer on a low gas.

7. After about 3 minutes remove lid. Turn gas off and garnish with Coriander and sliced green chilli.

Can be layered with rice to form a biryani or eaten with fresh naan or roti.


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