There is also a common assumption that korma and tikka masala are pretty much the same. This article offers a detailed explanation of the distinction between Indian dishes, but to break down the two main ones: All you need is a few readily available ingredients, including onions, garlic, ginger, fresh pureed tomato, coconut milk, turmeric, Kashmiri chili powder, garam masala and ground coriander. All are gluten-free and dairy-free.

Kashmiri chili powder is made from a vibrantly red chili that is mild in spice and full-flavored (so think more of a warm chili flavor rather than spicy). It's very popular in Indian cuisine and it imparts more color than it does heat. Korma, as we discussed, is a cream, yogurt or nut-based sauce, which is what gives this dish it's iconic rich sauce.The good news is, you can have a delicious dinner at half the price, and probably faster than you could make it to the restaurant too. What Is Korma Sauce? Step 2: Pour the sauce into your Instant Po t or another electric pressure cooker. Add water to the blender and wash out that blender to get the last bit of goodness out of there. Pour that water into the sauce. He stores his clobber in his office at home, to the dismay of his wife Louise Pugh, 49. “She thinks I’m nuts!” he said. When I saw the fourteen year old Pot Noodles I laughed, an added bonus to my collection!” Dean said. The expired Beef and Tomato noodles inspired Dean and two fellow detectorists to raise money for six-year-old Hadley Jae Werrett who has Wiskott-Aldrich syndrome.

If you don't like coconut milk, you can use yogurt instead. Follow the directions for a coconut milk alternative in the recipe card below. Prior to cooking, soak for 15 minutes. Soaking in room temperature water helps the rice absorb some of the liquid, therefore shortening the cooking time and preserving the flavor. This question is like asking me if my meatloaf recipe will taste just like what your mother makes. Maybe? If making cumin rice, rinse and soak for 15 minutes while you prepare the remaining ingredients and start the sauce.Flexible. Make it in the Instant Pot when you're in a hurry, or use your slow cooker for a long, slow, and perfect korma. Curry is any dish that uses water as a base. I talk more about it in my Curry Recipe post if you want a better explanation. Will This Recipe Taste Like What I Get in My Local Indian Restaurant? Deep bowls of noodles are a saviour when we need a hit of comfort and are strapped on time. These noodles combine soy, butter, and mushrooms for a slurpy bowl of goodness. Any leftovers can be eaten cold or reheated the next day.

If you want a make-ahead meal, I've included the instructions for making it in the slow cooker below. Heat one tablespoon of the butter in a frying pan with a small glug of oil. When foaming, add the mushrooms and fry over a medium heat for five minutes or until beginning to turn golden brown. Add the spring onions, pak choi and garlic and cook for three minutes. Into a 6-inch pan, add 1 cup rinsed and drained rice, 1 cup water, 1 tablespoon ghee, and 1 teaspoon salt.

More Instant Pot Indian Recipes

Aromatics: Along with garlic and ginger, I like to add onions and green chili (either serrano or jalapeno will do). De-seed chili for milder flavor. Korma is a cream or nut-based sauce. This is the main flavor profile of any korma recipe. A very small quantity of tomato is added for acidity, to cut through the creaminess. Dean goes out with his Anglo Celtic Metal Detecting group twice a week, but he also takes them to have for lunch when working at his covings and cornices business. He uses the washed out left over pots to pour plaster at work and limits himself to eating one Pot Noodle a day as to not “overdo things”. Coconut Milk: This recipe is inspired by a southern Indian style of korma, called Kurma. Adding coconut milk makes it dairy-free too . Make sure to use full-fat coconut milk, not cream of coconut. You will only need about half the can, so store the remainder in an airtight container in the fridge and save for another use. Alternatively, ½ cup of plain full-fat or greek yogurt can be used. As is typical for most popular Indian curries, regional and personal influences are huge, which is why you see so many variations of Korma. In the north, commonly a nut paste or yogurt is used in the curry, and southern inspired recipes use coconut milk or cream.

Step 1: Start by placing onions, tomatoes, serrano peppers, ginger, garlic, cashews, and all the spices in a blender. This is the blender I use. Control over ingredients. For those with nut allergies, kormas invariably have nuts. Making it at home allows you to control what goes into your homemade korma. They’re all unopened - I’ve found out what it tastes like to eat a bad one and believe me it's not very nice!” he said. Cumin Rice: The classic side dish that soaks up all those wonderful juices. Bonus tips for making basmati rice perfect every time:At first they didn’t smell too bad but once we started getting the taste... you’ll see me vomiting! You don’t normally do that with a Pot Noodle!