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Shahi Dal Korma | Creamy Lentil Korma
(0)
30 min
Quick
Gurkerl Küche
Ein königlicher Klassiker der indischen Palastküche: Zarte rote Linsen in einer samtigen Kormasauce aus feiner Cashewcreme, milden Gewürzen und einem Hauch Kardamom. Garniert mit knusprig gerösteten Mandelblättchen und frischem Koriander – wärmendes Soulfood für kühle Herbsttage.
Preparation method
Preparation & Cashew Cream
Pour about 100 ml of boiling water over the cashews and let them soak for 15 minutes. Then blend with the soaking water in a blender or with an immersion blender into a silky, smooth cashew paste.
Peel and finely chop the onion, garlic cloves, and ginger. Wash the fresh coriander, shake dry, and chop the leaves.
Cooking Lentils & Korma Sauce
Heat the clarified butter (ghee) in a wide pot over medium heat. Gently sauté the onion, garlic, and ginger for about 4 minutes until wonderfully fragrant.
Chef's tip
For a completely vegan version, replace the clarified butter (ghee) with coconut oil and the whipping cream with coconut milk.
Keep a close eye on the flaked almonds while toasting them in the oven or in the pan, as they brown quickly due to their thin slice.
Ingredients
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