Make the Korma Paste

Homemade Korma Paste Recipe

• 2 tsp cumin seeds
• 2 tbsp coriander seeds
• ½ tsp ground turmeric
• 2 tbsp garam masala
• 1 tsp red chili powder
• 1 tbsp oil
• 3 garlic cloves, chopped
• 2-inch piece fresh ginger, chopped
• 1 tbsp tomato paste (or purée)
• 2 tbsp desiccated coconut
• 2 tbsp cashews (soaked for 10 minutes)
• 2 tbsp chopped fresh cilantro

1. In a dry skillet over low heat, toast cumin and coriander seeds for 2 minutes, stirring constantly, until aromatic. Remove and cool completely.
2. Transfer to a blender or food processor. Add turmeric, garam masala, red chili powder, garlic, ginger, tomato paste, desiccated coconut, soaked cashews, oil, and cilantro.
3. Blend into a smooth paste. Store in the refrigerator for up to 3 days if making ahead.

Cook the Beef Korma

1. Brown the Beef
   Heat ghee or oil in a large pan over high heat. Add the beef and sear for 4–5 minutes, turning until lightly browned on all sides. Remove and set aside.
2. Cook the Onions and Spices
   Reduce heat to medium. Add chopped onions to the same pan and sauté for 2–3 minutes until golden brown. Stir in the korma paste and cook for about 1 minute until fragrant.
3. Simmer the Curry
   Return the browned beef to the pan. Add water, yogurt, cilantro, and salt to taste. Mix well, bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour, or until the beef is tender and the sauce thickens. Pressure Cooker Option: Cook for 6–7 whistles or until the beef is fork-tender.
4. Garnish and Serve
   Top with fried cashews and chopped cilantro before serving. Enjoy warm with basmati rice, naan, or roti.