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Yamunanagar Foxtail Korma
🇮🇳 Indian Vegetarian

Yamunanagar Foxtail Korma

🇮🇳 Indian

A vegetarian Indian dish in the spirit of Yamunanagar cooking — Yamunanagar Foxtail Korma brings a badami touch with a classic korma finish. About 35 minutes from fridge to table.

Prep 10 min Cook 25 min Serves 2 Medium

Ingredients

  • Heavy Cream3 tbsp
  • Onion1, finely chopped
  • Tomato2, chopped
  • Almonds12, blanched
  • Foxtail Millet1 cup

Optional extras

  • Fresh Cilantro2 tbsp, chopped
  • Curry Leaves1 sprig
  • Lemon1/2

Instructions

  1. 1

    Heat oil or ghee in a heavy kadhai over medium heat.

  2. 2

    Add cumin or mustard seeds and let them crackle.

  3. 3

    Saute onion until golden, then stir in ginger-garlic paste.

  4. 4

    Add tomatoes and powdered spices; cook until oil separates.

  5. 5

    Add the main ingredient with a splash of water; cover and simmer.

  6. 6

    Uncover, adjust salt and spice, and cook to the desired consistency.

  7. 7

    Finish with garam masala and fresh cilantro.

  8. 8

    Rest a minute, then serve hot.

Chef's tip

Keep the flame medium — rushing browns the base too fast.

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