This is another one of my white korma creations but with a different flavor and cooking style. It has a rich and creamy texture, subtle flavor and enhanced taste.
There's no need to add any water, as the curry becomes a bit runny after adding the meat and the yogurt. If you find it too thick then add a ¼ cup of water.
1. Soak the almonds and poppy seeds in water & blanch the almonds before grinding them together for a smooth white paste.
2. To make the korma look white, do not brown the onions but just sauté them lightly till translucent or golden.
Mine got a little bit browned by the time I scooped out the ginger garlic paste from the bottle. So keep everything ready. Browning the onions too dark may change the taste. So enough care should be taken while sautéing the onions.