Shahi Barbati Korma Recipe ! NEVER SEEN before on Internet!
Delicious stuffed Barbati or Yard long beans in White Korma – what a fun way to enjoy korma with these knotted beans that are filled with potatoes paste and pan-fried then placed in White Korma.
We are huge curry eaters in our house and always try to serve up some delicious curries at every dinner. If you are the same and are looking for some great ideas then see how to make my Shahi Barbati Korma Recipe.
Soft, Creamy Shahi Barbati Korma is a true celebration of rich flavors and treasured spices. Scoop this Barbati korma up with hot paratha, naan or roti.
If you’re not a roti or naan lover, this Shahi Barbati Korma Recipe also pairs beautifully with plain or jeera rice, should you wish to opt for a simple curry and rice bowl for dinner.
Make it as a stand-alone hero dish, or as a spectacular addition to any North Indian-style thali.
Barbati / Borboti / Yard long beans / Chinese beans / Bora / Chora
Barbati 0r Long bean or Yard long bean or Chinese long bean or snake bean is easily available vegetable across India. It has been called by many different names such as Borboti, Barbati, Chora, Lobiya or Bora etc. Yardlong beans or Barbati is a very healthy vegetable full of protein, vitamins, and nutrients. So next time, if you spot them in your local vegetable market, do buy them to make the delicious Shahi Barbati Korma.
These were the Barbati I used here in this recipe. Trim the top part before blanching them in hot water. Be sure to season the water with a pinch of salt to give some taste.
I placed them in an ice bath right after to keep the color.
Start with a knot, then wrap the circle with long beans.
(Watch the video carefully for how to make beans knots)
Korma
Korma is actually a north Indian dish where vegetables, meat or paneer are cooked in a rich, creamy, and luscious gravy. It is seasoned with aromatic and flavorful spices and has a nutty flavour that comes either from almonds, coconuts, cashews or poppy seeds. The sauce of the Korma tastes heavenly. While there are so many different recipes for korma, here I am sharing my version of Korma Recipe.
What’s in Shahi Barbati Korma?
I’ve got a sneaky Restaurant-Style, delicious Shahi Barbati Korma recipe that’ll knock your socks off and it’s easier than you think. The base sauce is made with onion paste. The spicing is mild, making you wonder if you really just made that at home in the comfort of your own kitchen, without having to go to a restaurant or pick up a takeaway menu.
The secret to making soft Barbati knots is boiling them first and then dump in ice cold water, making barbati knots (watch video carefully for this knots) and stuff with spiced potato paste, shallow fry until golden brown. No need for too much oil.
Shallow fry at medium low flame is key to getting a super-smooth barbati knots and be sure to do this carefully! Turn your back for a minute and you’ll be getting burnt knots or spending the rest of your evening scrubbing the kitchen platform free of oil spots. You have been warned.
This korma recipe is actually a great base for any sort of curry. Cauliflower, grilled potatoes, paneer or mushrooms, chicken or even meat are great options too.
Watch How to Make
Shahi Barbati Korma Video Tutorial:
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Can I make any Variations with this Korma ?
Big Yes.
If Barbti is not your thing, my korma recipe is actually a great base for any sort of curry. Cauliflower, grilled potatoes, paneer or mushrooms are great options too. You can also add chicken or meat to this recipe and make this chicken or meat korma. But let’s be real, who doesn’t love the healthy vegetable – Barbati or Yard long Beans?
Serve this Shahi Barbati Korma with whatever you like. I chose my Ghee Wali Fulka roti. If you’re pushing the boat out, bust out a bowl of Ghee and Saffron rice and your family and friends will love you forever.
Notes + Pro Tips
- Fresh Barbati or Yard long beans tastes best in this recipe so make sure to use fresh Barbati / yardlong beans.
- Blanching of Barbati is very important step as it makes barbati stalks soft and we can easily make knots from this soft stalks.
- Keeping blanched barbati in ice water is again very important as it intact its green colour and stop the cooking process.
- A korma curry gets its creamy texture from nut paste and cream.
- The aroma comes from the cooked onion paste, take care to cook the onion paste evenly.
- This Shahi Barbati Korma recipe is meant to be eaten as soon as it is done cooking, but you can keep it in refrigerator for 1 day.
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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