![]() ![]() Quick, yes, but not nearly as satisfying as freshly made.Īnd then, when no one’s looking, I pull out the nut butter. Peel each individual almond? How demanding! Inevitably, I’d settle for those microwavable pouches of korma. Without fail, every recipe I came across contained words like “desiccated almonds” and directed me to blanch, soak, and peel the skins off each nut before grinding them into a smooth paste. There was a time when I wouldn’t have dreamt of making my own korma. This sauce tastes good with just about anything-vegetables, paneer, or even just roti to sponge it up (you know, for when you’re in a restaurant and actual plate licking is frowned upon). It often carries a nutty undertone from blended almonds, cashews, coconut, or poppy seeds. Korma defies strict definition, but this Mughlai dish typically involves meat or vegetables braised in a relatively mild velvety yogurt sauce that’s seasoned with aromatic spices. That’s when I make korma, the quintessential North Indian gravy that checks every box. Sometimes I want it all-comfort and sustenance, but with a little spark too. Welcome to It's That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed.Īs with every great relationship, I’ve come to expect a lot from my plate. ![]() The only thing better than a good recipe? When something's so easy to make that you don't even need one.
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