White Korma - A Creamy and Mild Mughlai Delight

White Korma (Shahi Safed Korma) is a rich, creamy, and mildly spiced Mughlai dish made with yogurt, nuts, and aromatic spices. Unlike traditional korma, this version avoids red chili and tomatoes, giving it a royal white appearance.

Ingredients: 

For the White Gravy Paste:

• 10-12 cashew nuts
• 8-10 almonds (blanched & peeled )
• 2 tablespoon melon seeds (magaz)
• 1 tablespoon poppy seeds (khus khus ) (optional)
• half cup milk (for blending )

For the Korma:

• 500g chicken/mutton or paneer (for vegetarian version )
• 2 tablespoon ghee or oil
• 1 tablespoon butter (optional, for richness )
• 2 medium onions (finely sliced )
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies (slit)
• half cup thick yogurt (whisked)
• half tablespoon white pepper powder
• half tablespoon garam masala
• half tablespoon cardamom powder
• 1 bay leaf
• 2-3 green cardamoms
• 1 small cinnamon stick
• 3-4 cloves
• 1 cup fresh cream
• half cup milk (or as needed for consistency )
• salt to taste
• 1 tablespoon rose water or kewra water (optional)
• 1 tablespoon chopped coriander or mint (for garnish )
• silvered almonds or cashews (for garnish )

Instructions:

Step 1: Prepare the White Gravy Paste

Soak cashews, almonds, melon seeds, and poppy seeds in warm water for 15-20 minutes. Blend with half a cup of milk into a smooth, creamy paste. Set aside.

Step 2: Fry the Onions

Heat ghee or oil in a pan. Add sliced onions and sauté until light golden (do not brown ). Remove half of the fried onions for garnish and blend the rest into a smooth paste.

Step 3: Cook the Chicken/Mutton

In the same pan, add bay leaf, cinnamon, cardamom, and cloves. Sauté until aromatic. Add ginger-garlic paste and green chilies. Fry until the raw smell disappears. Add the meat and cook until it changes color. Lower the heat, and add the yogurt gradually while stirring to prevent curdling. Cook until the oil starts separating from the masala.

Step 4: Add the White Gravy

Stir in the prepared white gravy paste. Cook for 3-4 minutes on low flame. Add white pepper, garam masala, cardamom powder, and salt. Mix well. Pour in fresh cream and milk to adjust consistency. Simmer for 10 minutes (until the meat is tender ). Add rose/kewra water for a subtle aroma. 

Step 5: Garnish and Serve

• Garnish with fried onions, chopped coriander/mint, and slivered nuts.
• Serve hot with naan, paratha, or jeera rice.