Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Indian / Dhaniwal Korma Recipe
    Lost? Site Map

    Dhaniwal Korma

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    20 mins

    1 hr 30 mins

    Member #610488's Note:

    The recipe came from one of Madhur Jaffrey's cookbooks and is served at Dawat, a restaurant she co-owns, in New York City.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Combine meat, water, turmeric, salt, and black cardamom pods in a large saucepan. Bring to a boil, then simmer 20 minutes for chicken and 45 to 50 minutes for lamb, until meat is cooked. Remove meat, reserving broth.
    2. 2
      Heat oil in a large skillet. Add onions and sauté until reddish brown and crisp. Remove and drain on paper towels.
    3. 3
      Add spices to the skillet and stir. Add yogurt and garlic. Cook, stirring constantly, until mixture has reduced to a thick sauce.
    4. 4
      Add meat to the yogurt sauce. Cook, stirring occasionally, 3 to 4 minutes. Add reserved broth. Continue cooking until sauce is reduced to come about 1/3 of the way up the meat.
    5. 5
      Crumble onions and sprinkle over meat. Stir in cilantro and pepper. Spoon off excess oil and remove whole spices before serving.
    6. 6
      Serve with rice.

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on March 10, 2010


      This was one of the best kormas I've had so far. Made it with lamb as suggested which needed approx. one hour to cook. I'm not sure if it makes a great difference to use green cardamom pods - that's what I had, and I've never tried black ones. Also I must admit that accidentally I mixed in one cup of vanilla yoghurt - I make my own nut yoghurt and didn't mark the vanilla ones, so one of them went into the korma. It's not a really sweet yoghurt, though, and only a hint of vanilla flavor which blended wonderfully with the other spices. This probably will become my standard for lamb korma. Thanks for posting! Made for India - More Than Just Curries Tag Game.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Dhaniwal Korma

    Serving Size: 1 (773 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 963.7
    Calories from Fat 610
    Total Fat 67.8 g
    Saturated Fat 21.1 g
    Cholesterol 275.6 mg
    Sodium 348.2 mg
    Total Carbohydrate 19.0 g
    Dietary Fiber 1.2 g
    Sugars 13.8 g
    Protein 66.7 g

    The following items or measurements are not included:

    black cardamom pods

    cardamom pods

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes