Editorial sample recipePakistaniintermediateHalalGluten-FreeNut-Inclusive

Multani Green Chili White Beef Korma

Name: Multani Green Chili White Beef Korma
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 600 g beef chuck, cut into 1-inch cubes; 3 tbsp ghee; 2 cup yellow onions, thinly sliced; 2 tbsp ginger garlic paste; 1 cup plain Greek yogurt, whisked until smooth; 1.5 tbsp green chili paste; 3 tbsp blanched almond flour, mixed with 3 tbsp warm water; 2 piece black cardamom pods, lightly crushed

A luxurious Southern Punjabi curry featuring tender beef chuck simmered in a velvety white gravy enriched with whisked yogurt, ground almonds, green chili paste, and whole black cardamom.

Prep: 15 min
Cook: 45 min
Total: 60 min

AI-generated illustration of Multani Green Chili White Beef Korma

AI illustration

Technique to learn

Low-Heat Yogurt Tempering

Integrating room-temperature whisked yogurt into warm simmered meat over gentle heat to build a smooth, non-separated sauce foundation.

Instructions

Step 1: Heat ghee in a heavy-bottomed Dutch oven over medium heat and add crushed black cardamom pods until fragrant, about 1 minute.

Step 2: Add sliced onions and cook for 8 to 10 minutes until soft and translucent, avoiding dark browning to keep the sauce pale.

Step 3: Stir in ginger garlic paste and green chili paste, frying for 2 minutes until raw aromas vanish.

Step 4: Add beef chuck cubes and salt, searing the exterior for 5 minutes until meat turns opaque.

Step 5: Reduce heat to low and fold in whisked yogurt and almond paste mixture slowly to prevent curdling.

Step 6: Cover with a tight lid and simmer on low heat for 30 to 35 minutes until beef is fork-tender and ghee separates on top.

Cooking tips

Keep heat very low when stirring in yogurt to ensure a velvety smooth texture without curdling.
Use blanched almond flour for a creamy body and rich nutty background without altering the signature light color.
Original home-cooking adaptation inspired by Pakistani; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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