Cook with Lubna

Instant Shadi Wala Korma Recipe| 30 Minutes Mein Ready! | Rich & Shahi Meat Korma Recipe

#ShadiWalaKorma #Korma #KormaRecipe #WeddingStyleKorma #Curry #IndianRecipes #PakistaniRecipes #MughlaiRecipe #ChickenRecipes #EidRecipes #DinnerRecipe #CookWithLubna #HomemadeKorma #Foodie #EasyRecipes #Cooking #NonVegRecipe Ebook purchase link: https://www.cookwithlubna.in Instant Shadi Wala Korma Ingredients - 1 kg meat - mutton or buff (or your preferred meat) - 1 cup oil - 300 g onions (4 medium), thinly sliced - ½ cup makhana (fox nuts) Whole Spices - 1 tsp cumin seeds - 1 tsp shahi jeera - ½ tsp black peppercorns - 5–6 green cardamoms - 3–4 cloves - 1 small cinnamon stick - ½ blade mace (javitri) - A small piece of nutmeg - Seeds of 2 black cardamoms - 2 bay leaves - 4–5 green cardamoms - 3–4 cloves Dry Fruit Paste - 10 cashews - 8 almonds (soaked & peeled) - 1 tsp poppy seeds (khus khus) - 1 tbsp desiccated coconut - Little milk or water Other Ingredients - 2 tbsp ginger-garlic paste - 2 tbsp coriander powder - 1 tbsp Kashmiri red chilli powder - 2 tsp red chilli powder - 2 tsp salt (or to taste) - 1 cup (250 ml) yogurt - ¾ cup (150 ml) milk (or water) - 1 tsp kewra water - ¼ cup makhana (optional, for garnish) Tips for Perfect Shadi Wala Korma • Fry the onions until perfectly golden—neither too light nor too dark. • Chill the fried onions for 10–15 minutes before crushing. • Grind the whole spices into a fine powder for maximum aroma. • Use fresh yogurt (not sour) for the best flavor. • Bhuno the meat well after adding each ingredient. • Pressure cook on low flame after the first whistle. • Add milk instead of water for a richer gravy. • Add kewra water at the end for the best fragrance. • Keep the gravy slightly thick for an authentic wedding-style korma. • Let the korma rest for 10–15 minutes before serving.