August 26, 2020

Deghi Quorma

Deghi Quorma

Deghi Quorma-Shadiyoon wala

Benetta Lobo
Quorma is a well-known curry dish in the Sub-Continent. It is prepared with several spices both whole and ground which adds to its bold flavour. This dish is cooked in almost every Desi household. It is a very aromatic and rich dish cooked on special occassions like weddings and social gatherings. The main feature of the Quorma is it's fascinating colour and aroma. It can be cooked with Chicken, Lamb, Beef or Goat. Some people also prepare Vegetarian Quorma which is quite flavourful too.
Although Quorma is cooked at home but there is something quite special about the so-called Shaadi Wala Quorma. Infact at weddings and special occassions, Quorma will always be the highlight amongst other dishes. After much trials I have come up with this recipe which gives you the authentic commercial Deghi Quorma flavour, aroma and colour. Since I bought the mini Degh, so decided to cook the Quorma in it to get the exact Deghi flavour and it actually came out the way I wanted it to. So sharing this special recipe with you all, and I hope you enjoy the authentic Deghi Quorma flavour at home.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Servings 5

Ingredients
  

  • 1.5 kg Meat Chicken/Beef/Lamb/Goat
  • 750 gms Onions 5-6 Onions Finely Sliced
  • 500 gms Yogurt Well beaten
  • 1 cup Oil
  • 3 tbsp Ginger & Garlic Paste

Whole Garam Masala

  • 1/2 tsp Black Peppercorns
  • 1/2 tsp Cloves
  • 2 Black Cardamom
  • 8 Green Cardamom Elaichi
  • 2 Cinammon Sticks 1-inch long
  • 5 Bay leaves

Spices

  • 1 tsp Red Chilli Powder
  • 1/4 tsp Tumeric Powder
  • 1.5 tbsp Corriander Powder
  • 1.5 tbsp Kashmiri Red Chilli Powder
  • Salt According to taste
  • 1/2 tsp Kewra Water

Special Garam Masala Powder for Quorma (Needs to be Ground to form a Powder)

  • 1 tsp Cumin Seeds
  • 1 Cinnamon stick 1-inch long
  • 1 tsp Black peppercorns
  • 10 Green Cardamom Elaichi
  • 1/2 tsp Cloves
  • 1/4 tsp Nutmeg Powder Jaifal Powder
  • 1/2 piece Mace Javaitri

Instructions
 

  • Pour Oil into a deep dish and fry the Onions until Golden Brown
  • Remove the Onions into a separate dish when done
  • In the same oil add the Ginger & Garlic paste and saute it for about a minute
  • Now add your meat and stir well until the meat turns brown
  • Add the Whole Garam Masala and Salt to the meat and stir it again for about 2 minutes
  • Add about 1 cup of water and cover the dish. Let the meat cook on medium heat until tender. Can add water if it gets dry but not too much
  • While the meat is cooking grind all the Whole Garam Masalas (mentioned in the Special Garam Masala Powder ingredients) and form a powder
  • Also grind the brown onions (Add a little water while grinding to form a paste)
  • Once the meat is tender, add the yogurt to the Meat and mix it for about 2-3 minutes
  • Now add the Spices (mentioned in the Spices ingredients) besides the Kewra Water and mix for another 5 minutes
  • Now add the Brown Onions Paste to the Gravy and stir well for another 2-3 minutes
  • Add the Special Garam Masala powder and give it a good mix for another 2 minutes
  • Now cover the dish and let it simmer for about 5 minutes
  • Add the Kewra water and stir well
  • Switch off the stove and let the Quorma rest for 5 minutes
  • The Quorma is ready and can be served with hot Nans, Rotis or Pulao Rice
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