Qorma Curry
Dive into the rich, aromatic world of Qorma Curry—a classic South Asian dish known for its luxurious, spiced yogurt-based gravy and tender, slow-cooked meat. This recipe combines succulent pieces of boneless lamb or chicken with warm, earthy spices like cinnamon, cardamom, and cloves, layered with a golden base of caramelized onions and enriched with creamy yogurt. The blend of turmeric, red chili powder, and coriander brings a perfect balance of heat and depth, while the final touch of garam masala adds a fragrant, bold finish. Ready in just under an hour, this comforting curry pairs beautifully with fluffy naan, flaky paratha, or fragrant basmati rice, making it a crowd-pleasing dinner option for family gatherings or weekend indulgence. Perfect for lovers of authentic, spice-forward Indian cuisine!
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Recipe Information
Ingredients
- 500 grams Boneless lamb or chicken
- 200 grams Yogurt
- 2 medium-sized Onions
- 2 tablespoons Ginger-garlic paste
- 3 tablespoons Vegetable oil or ghee
- 1 piece Cinnamon stick
- 3 Green cardamom pods
- 4 Cloves
- 1 Bay leaf
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Red chili powder
- 1.5 teaspoons Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon (or to taste) Salt
- 1.5 cups Water
- 2 tablespoons Fresh cilantro (optional, for garnishing)
Instructions
Slice the onions finely and set aside.
Heat the oil or ghee in a large, heavy-bottomed pan over medium heat.
Add the cinnamon stick, green cardamom pods, cloves, and bay leaf. Sauté until the spices release their aroma, about 30 seconds.
Add the sliced onions and cook, stirring frequently, until they turn golden brown. This may take about 8-10 minutes.
Stir in the ginger-garlic paste and sauté for another 1-2 minutes until fragrant.
Add the meat and cook on high heat, stirring frequently, until it is lightly seared on all sides.
Reduce the heat and mix in the yogurt, a spoonful at a time, to prevent curdling. Stir well to combine.
Add the turmeric, red chili powder, ground coriander, and salt. Mix thoroughly to coat the meat in the spices.
Pour in the water, bring to a boil, then reduce the heat to a simmer. Cover and cook for 30-35 minutes, stirring occasionally, until the meat is tender and the oil begins to separate from the gravy.
Sprinkle garam masala over the curry and mix well. Simmer for another 2-3 minutes.
Taste and adjust seasoning if necessary. Remove from heat.
Garnish with fresh cilantro, if desired, and serve hot with naan, paratha, or steamed basmati rice.
Nutrition Facts
Calories |
2158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.7 g | 196% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 2920 mg | 127% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 28.1 g | ||
| Protein | 143.5 g | 287% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 666 mg | 51% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2779 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
