Virsa Qorma Masala

This is the authentic, written recipe for making a traditional Mughlai-style Qorma using the Virsa Korma Masala mix. 

Ingredients 

• Meat: 1 kg / 2.2 lbs (Chicken, Beef, or Mutton)

• Onions: 3 medium or 300g (thinly sliced)

• Plain Yogurt: 1 ½ cups / 300g (well whipped)

• Ginger Julienne: 2–3 tablespoons

• Oil or Ghee: 1 cup / 175 ml

• Virsa Qorma Masala: 1 packet (mixed into ½ cup of water)

Cooking Instructions

1. Fry the Onions:

• Heat the oil or ghee in a large pot on medium heat.

• Add the sliced onions and fry until they turn golden brown.

2. Crush the Onions:

• Remove the fried onions using a slotted spoon and spread them on a paper towel to crisp up.

• Once cooled, crush them coarsely and set aside.

3. Sauté the Meat:

• In the same hot oil/ghee (with the residual onion flavor), add your meat, whipped yogurt, and the Virsa Korma Masala mixture.

4. Initial Cook:

• Stir well to mix, cover the pot, and cook on low heat for 20-30 minutes.

5. Simmer:

• Add ½ to 1 cup of water and half of the ginger julienne to create the gravy.

• Cover and cook on low heat until the meat becomes tender.

6. Finish with Onions:

• Stir in the crushed fried onions.

• Cover the pot and let it simmer on low heat for 5-10 minutes.

7. Serve:

• Garnish with the remaining fresh ginger julienne and serve hot with naan, roti, or fragrant basmati rice.