Shahi Barbati Korma Recipe
Soft and Creamy Shahi Barbati Korma is a true celebration of rich flavors and treasured spices. Scoop this korma up with hot paratha or rice.
[cooked-sharing]
Take Barbati / Yard long beans stalks and wash them properly about 2-3 times. Trim the top and bottom parts.
Bring a pot of water to boil, add a pinch of salt, then blanch green beans / Barbati in hot water for 3-4 mins. Remove & soak green beans in an ice water bath.
Remove and dry on a napkin and make knots.
(watch video carefully how to make knotted beans)
To make the stuffing take Boiled potatoes in a mixing bowl and add Salt, ginger chili paste,
Black pepper powder. Mix all ingredients until well combined.
Place knotted Barbati/ Yard long beans on a plate and stuff these knots with Potatoes mixture.
In a heated non-stick pan with 2 tablespoon oil, shallow fry Barbati / yard long beans knots until golden brown on both sides. Push them aside.
Add the onion to a blender along with little water. Blend until smooth.
Heat the oil ( I used the same oil which is used for shallow frying) in a large, heavy-based non-stick saucepan. Add the star anise, cinnamon stick. Allow to sizzle and then add the onion paste.
Cook on a medium-low heat until golden brown, stirring all the time to avoid it catching on the bottom of the pan. Once cooked, the paste should come away from the sides of the pan and the oil visible around the edges.
Next, add the Garlic- ginger paste and cook for 1 minute. Add salt, garam masala powder and stir.
Add Boiled cashew paste and little water and cook it for a further 1-2 minutes. Finally, add the dried fenugreek leaves / kasoori methi (rub it between your palms to release more flavor), Fresh cream and again some water and cook for 1 minutes and switch off the heat.
Transfer in a serving bowl and finish with shallow fried Barbati knots.
Ingredients
Directions
Take Barbati / Yard long beans stalks and wash them properly about 2-3 times. Trim the top and bottom parts.
Bring a pot of water to boil, add a pinch of salt, then blanch green beans / Barbati in hot water for 3-4 mins. Remove & soak green beans in an ice water bath.
Remove and dry on a napkin and make knots.
(watch video carefully how to make knotted beans)
To make the stuffing take Boiled potatoes in a mixing bowl and add Salt, ginger chili paste,
Black pepper powder. Mix all ingredients until well combined.
Place knotted Barbati/ Yard long beans on a plate and stuff these knots with Potatoes mixture.
In a heated non-stick pan with 2 tablespoon oil, shallow fry Barbati / yard long beans knots until golden brown on both sides. Push them aside.
Add the onion to a blender along with little water. Blend until smooth.
Heat the oil ( I used the same oil which is used for shallow frying) in a large, heavy-based non-stick saucepan. Add the star anise, cinnamon stick. Allow to sizzle and then add the onion paste.
Cook on a medium-low heat until golden brown, stirring all the time to avoid it catching on the bottom of the pan. Once cooked, the paste should come away from the sides of the pan and the oil visible around the edges.
Next, add the Garlic- ginger paste and cook for 1 minute. Add salt, garam masala powder and stir.
Add Boiled cashew paste and little water and cook it for a further 1-2 minutes. Finally, add the dried fenugreek leaves / kasoori methi (rub it between your palms to release more flavor), Fresh cream and again some water and cook for 1 minutes and switch off the heat.
Transfer in a serving bowl and finish with shallow fried Barbati knots.
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