Mirchi Korma combines mildly spicy green chilies with a rich, creamy gravy made from onions, coconut, and cashews. The recipe begins by saut ing chilies, then creating a paste with roasted onions, garlic, ginger, coconut, and spices. This paste is simmered with yogurt and cream for a smooth, luxurious texture. The saut ed chilies are then added to absorb the flavors, resulting in a fragrant and hearty dish. Serve with roti or rice, garnished with fresh coriander. The dish pairs well with a cooling side like raita.
Ingredients
- 8-10 large green chilies (mild, like bhavnagari or Anaheim; deseeded if preferred)
- 2 tbsp oil (vegetable or mustard)
- 1 cup yogurt, whisked
- 1/4 cup cashews (soaked in warm water for 10-15 minutes)
- 1/4 cup fresh cream (optional for extra richness)
For the Korma Paste
- 1 large onion, sliced
- 2-3 garlic cloves
- 1-inch piece of ginger
- 1/4 cup grated coconut (fresh or desiccated)
- 1/2 tsp poppy seeds (optional, for a thicker texture)
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder (optional, for extra heat)
For Tempering
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 bay leaf
- 1-2 green cardamom pods
- 1 small cinnamon stick
- A pinch of asafoetida (hing) (optional)
Seasoning and Garnish
- Salt to taste
- Fresh coriander leaves, chopped, for garnish
Instructions
Step 1: Prepare the Green Chilies
- Wash and dry the green chilies.
- Slit them lengthwise, leaving the stem intact, and remove the seeds if you prefer a milder flavor.
- In a pan, heat 1 tbsp of oil and lightly saut the green chilies until they soften and turn light golden. Set aside.
Step 2: Make the Korma Paste
- In the same pan, add a bit more oil if needed and roast the sliced onions until golden brown.
- Add garlic, ginger, and grated coconut, saut ing for another 3-4 minutes until the coconut is fragrant.
- Toss in poppy seeds, cumin seeds, and coriander seeds, cooking briefly to release the flavors.
- Let this mixture cool slightly, then transfer to a blender. Add soaked cashews and a bit of water to blend into a smooth paste.
Step 3: Cook the Korma Gravy
- In a heavy-bottomed pan, heat oil and add mustard seeds. Once they splutter, add cumin seeds, bay leaf, cardamom pods, cinnamon stick, and a pinch of asafoetida.
- Pour in the korma paste, stirring well to prevent sticking. Cook on medium heat for about 5-7 minutes until the paste thickens and the oil begins to separate.
- Add turmeric powder and red chili powder for color and extra heat, stirring to combine.
Step 4: Add Yogurt and Cream
- Lower the heat and gradually add whisked yogurt to the pan, stirring continuously to prevent curdling.
- Once the yogurt is incorporated, add fresh cream for an extra-rich texture (optional).
- Let the mixture cook on low heat for 8-10 minutes until it turns into a creamy, thick gravy.
Step 5: Add the Sauteed Green Chilies
- Gently place the sauteed green chilies into the gravy, coating them with the sauce.
- Season with salt to taste and cover the pan. Let the chilies simmer in the korma gravy for 10-12 minutes so they fully absorb the flavors.
Step 6: Final Touches and Garnish
- Taste and adjust seasoning if necessary. For a slightly thicker consistency, continue cooking for a few more minutes.
- Garnish with chopped fresh coriander leaves for a burst of color and freshness.
Step 7: Serve
- Serve the Mirchi Korma hot with naan, roti, or steamed rice. It pairs well with a cooling side dish like raita to balance the heat from the chilies.
Tips
- Choosing Chilies: Use mild green chilies like bhavnagari, Anaheim, or poblano. These provide flavor without excessive heat.
- Texture: If you prefer a thicker gravy, add a few more cashews or a little extra coconut to the paste.
- Storage: Leftovers can be refrigerated for up to 2 days. Reheat gently, adding a splash of water if the gravy thickens too much.
Enjoy this hearty and spicy Mirchi Korma, an authentic Indian delicacy with a creamy, aromatic flavor.
