Hyderabadi Shahi Anjeer Korma
A royal Hyderabadi delicacy featuring luscious figs simmered in a rich, aromatic cashew and yogurt gravy. This mildly sweet and savory korma offers a deeply comforting flavor profile.
55min
Total Time
4
Servings
Hyderabadi
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and fry the sliced onions until golden brown and crisp, then drain and crush them once cooled.
2
In the remaining ghee, add the ginger-garlic paste and sauté for a minute until the raw aroma disappears.
3
Reduce the heat and stir in the whisked yogurt along with red chili powder, turmeric powder, and salt, cooking until the oil begins to separate.
4
Add the cashew paste and crushed fried onions, mixing well to create a creamy base.
5
Drain the soaked figs and gently add them to the simmering gravy along with warm milk and half a cup of water.
6
Cover the pan and let the korma simmer on low heat for about 15 minutes so the figs absorb the rich flavors.
7
Sprinkle garam masala over the top, garnish with fresh mint and coriander leaves, and serve hot with naan or biryani.
Ingredients
12 dried figs (anjeer), soaked in warm water for 30 minutes
2 tablespoons ghee
1 large onion, finely sliced
1 tablespoon ginger-garlic paste
1/2 cup roasted cashews, blended into a smooth paste
1/2 cup whisked thick yogurt
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1/2 cup warm milk
Salt to taste
Chopped mint and coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.