Ferns - Nilgiri Korma Recipe

Nilgiri Korma is a flavorful and aromatic dish originating from the Nilgiri region of India. This dish is characterized by its vibrant green color and rich, coconut-based gravy infused with a blend of fragrant spices. It's a delightful variation of the traditional korma, offering a unique taste that tantalizes the taste buds. In this recipe, tender mutton pieces are marinated in a mixture of spices and then cooked to perfection in a creamy coconut and onion gravy. The addition of Ferns' Green Masala Paste adds a burst of fresh flavors, making this Nilgiri Korma a truly special and indulgent dish that pairs beautifully with rice or parathas.

Ingredients:

• Mutton, cut into cubes
• Turmeric
• Ferns’ Ginger Garlic Paste
• Curd (yogurt)
• Salt
• Ferns' Green Masala Paste
• Coconut, grated or coconut powder/cream
• Onion
• Oil
• Water

Method:

1. Marinate the Mutton:

   • Clean the mutton pieces and marinate them with turmeric, Ferns’ Ginger and Garlic paste, curd, salt, and Ferns' Green Masala Paste. Ensure that the mutton is evenly coated with the marinade. Allow it to marinate for at least 30 minutes to enhance the flavors.

2. Prepare the Coconut and Onion Paste:

   • Grind coconut and onion together to form a smooth paste. If using coconut powder or cream, prepare it according to the instructions on the packaging to obtain a smooth paste.

3. Cook the Mutton:

   • Heat oil in a cooking pot or skillet. Add chopped onions and sauté until they turn golden brown.
   • Add the marinated mutton to the pot and fry until the oil separates from the gravy and the mutton is lightly browned.
   • Pour in enough water to cover the mutton pieces. Add salt according to taste. Cover the pot and allow the mutton to cook over medium heat until it becomes tender and succulent.

4. Add the Coconut and Onion Paste:

   • Once the mutton is cooked, add the ground coconut and onion paste to the pot. Stir well to incorporate the paste into the gravy.

5. Simmer and Serve:

   • Allow the Nilgiri Korma to simmer for a few more minutes, allowing the flavors to blend together.
   • Once the korma reaches the desired consistency and the flavors have melded, remove it from the heat.
   • Serve the Nilgiri Korma hot, accompanied by fragrant fried rice or flaky parathas. Garnish with fresh coriander leaves for added freshness and flavor.

Note:

• For convenience, you can use instant coconut powder or cream instead of freshly grated coconut. Follow the instructions on the packaging to reconstitute the powder or cream before adding it to the dish.