HIMALAYA GOURMET korma MASALA RECIPES

Chickpea & Vegetable Korma   (Serves4)                                     MASALAS

1 can chickpeas, drained
1 large potato, diced
1 cup fresh or ½ package frozen spinach
2 tbsp Himalaya Gourmet Korma masala (paste)                                                                                                                                                                    ¼ cup yogurt

Method:   In a medium pan, combine chickpeas, vegetables, Korma masala and yogurt. Cover and cook over low heat until vegetables are cooked, about 20 minutes. Add water if sauce becomes too dense.  Serve warm over steamed rice.

Chicken Korma & Vegetables   (Serves 4 )

2 tablespoons vegetable oil
1 lb chicken, cubed
¼ lb green beans, cut into 1-inch lengths
2 carrots, cut into ½-inch cubes
2 tbsp Himalaya Gourmet Korma                                                                                                                                     1/2 cup coconut milk or yogurt
2 tablespoons chopped green coriander.
 

Method:  1. In a medium pan, heat vegetable oil over medium heat. Add chicken and lightly sauté on all sides. 2. When chicken is lightly browned, add the cut beans and carrots. Follow with the Korma masala. Cover and cook over low heat until chicken is fully cooked and vegetables are tender. Add coconut milk or yogurt & water if sauce becomes too thick. 3. Garnish with cilantro and serve warm over steamed rice or with flatbreads.

Lamb Korma   (serves 6)

2 tablespoons vegetable oil
1 lb stewing lamb, cut into cubes
1 lb potatoes, peeled, cut into 1-inch cubes
2 tbsp Himalaya Gourmet Korma Masala (paste)                                                                                                                                   1/2 cup coconut milk or 1/2 cup natural yogurt.                                                                                  

Method:  1. In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Add lamb; 2. When the lamb is lightly browned, add the potatoes and the Korma masala. Cover and lower heat. Let simmer for 35-45 minutes until the lamb is tender. Add coconut milk or yogurt and some water if sauce becomes too dense.

Korma Seafood Stew   (Serves 4)

2 tablespoons vegetable oil
1/2 cup uncooked shrimp, peeled, deveined
1/2 cup scallops
1 pound mussels, scrubbed, steamed in 1 cup water
2 tbsp Himalaya Gourmet Korma Masala (paste)                                                                                                                                      1/2 cup natural yogurt or coconut milk.
 
Method:  1. In a medium pan, heat vegetable oil over medium heat. Add Himalaya Korma masala, shrimps and scallops and quickly sauté for 2 minutes.  2. When shrimps have turned pink, add mussels, liquid and yogurt. Cover and simmer over low heat until cooked, about 5-7 minutes.                                             3. Serve warm stew over rice or with nan bread.