One of my neighbour back in Karachi used to make this dish. I can never forget the taste of it. I don’t like spinach but This is my favorite.
INGREDIENTS:
Chicken/Beef | 1 pao (you can use more) |
Spinach Leaves (cut them) | 2 cups |
Wheat/Dalia | 1/2 cup |
Barley | 1/4 cup |
Dal Masoor | 1/4 cup |
Dal Mong | 1/4 cup |
Onions | 2 medium |
Ginger Garlic Paste | 1 tbsp |
Red Chilli Powder | 1 tbsp |
Salt | as desired |
Haldi | 1 tsp |
Cumin Powder | 1/2 tsp |
Dhania Powder | 1 tsp |
Garam Masala Powder | 1 tsp |
Oil | 1 cup |
GARNISH:
hara dhania | as desired |
podina hari mirch | as desired |
brown onion | as desired |
lemon | as desired |
METHOD FOR MAKING QORMA:
- Take 1/2 cup oil and add sliced onion then fry it on low flame till golden brown.
- Now drain out half and spread on paper towel.
- Add chicken or beef, all spices and ginger garlic paste, stir fry them on high flame.
- Aadd water and let it cook till chicken is tender.
- In separate pot boil spinach with salt and 1/2 tsp red chili, just add 1/4 cup water for boiling.. do not over cook spinach.
- Grind spinach and set aside.
- Now wash all lentils and cook in pressure cooker for 1/2 hrs or you can cook without that as well. As soon as its tender let them cool and grind them as well.
- Now check chicken if tender then take out meat, remove bones and shred it.
- In qorma gravy add spinach, lentil mixture and shredded chicken and let them cook till it reaches desire thickness.
- In the end take 1/2 cup oil and again fry 1 large onion for BHAGAR, fry it and add with oil in shola. Garnish it and serve.