Name: Baans Aur Aloo Ka Qorma
Cook time: 75 min
Total time: 75 min
Yield: 4 servings
Cuisine: Mughlai
Ingredients: 300 g Bamboo Shoots (canned; 1/8” thick slices); 24 Baby Potatoes (peel & boil until al dente); 50 g Desi Ghee/Clarified Butter; 12 Black Peppercorns; 8 Chotti Elaichi/Green Cardamom; 4 Lavang/Cloves; 2 stick Daalcheeni/Cinnamon (1”); 2 Tejpatta/Bay Leaves; 20 g Garlic Paste (strain); 20 g Ginger Paste (strain); 200 g Onions (pulse to a smooth paste in a blender); 150 g Yoghurt; 9 g Dhania/Coriander Powder; 3 g Red Chilli Powder; 30 g Cashewnut Paste; 720 ml Vegetable Stock (or water); Salt; 0.75 g Lavang/Clove Powder; 0.75 g Daalcheeni/Cinnamon Powder; 0.75 g Chotti Elaichi/Green Cardamom Powder; 0.375 g Javitri/Mace Powder; 1 g Zaafraan/Saffron; 10 g Ginger (julienne); 2 Green Chillies (seed & cut into roundels)

CuliNect

Baans Aur Aloo Ka Qorma — Formulation & Method | CuliNect