Bhatt Ka Korma
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Bhatt Ka Korma is a rich and aromatic mountain curry where black soybeans (Bhatt) are simmered in a magnifique creamy gravy. I use a base of roasted sesame and cashew paste, tempered with whole spices like cinnamon and cloves to create a sophisticated, nutty sauce. This dish is a symbol of mountain celebration, often prepared for special gatherings in Uttarakhand. The taste is remarkably balanced—creamy, savory, and carrying a magnificent sharp fragrance from the mountain herbs. It’s a high-quality representation of the tribal wisdom of using simple seeds to create magnifique and nutritious main courses. I love serving this warm with soft flatbreads or steamed rice.
Ingredients
Cooking Instructions
Tips & Secrets
- The secret to a great korma is using pure mountain ghee; it provides that magnifique and authentic rustic aroma.
- Always use the soybean stock for the gravy; it contains a magnificent amount of nutrients and deep flavor.
- Whisking the sesame paste properly before adding ensures a professional-grade smooth and velvety texture.
Nutritional Information(Per 250ml)
325 kcal
14g
18g
16g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.