Planning to cook something new like delicious Khorisa at home or hotel for the first time but and don’t know the exact Khorisa recipe, here at ingredients recipes with the help of many expert chefs. We would try to give you a brief and understandable article with simple steps on how to make Khorisa recipe at home. Follow these steps and make delicious Khorisa and serve in the front of your loved one.
How To Make Khorisa Recipe At Home [Simple Steps]
This article has the following things including like Khorisa recipe, Khorisa recipe Sanjeev Kapoor, Khorisa ingredients, Khorisa calories:
Khorisa Recipe Sanjeev Kapoor
With the help of Sanjeev Kapoor method, we at ingredients recipes try to provide you the best and easiest method on how you can make any dish like this one. Sanjeev Kapoor is India’s one of the best chefs. He is famous for his simplicity and for making understand any dish method easily.
This article will help you to make Khorisa recipe. We have used professional chef method to make you understand, how you can make this dish at home just by following simple steps given in this article. The only thing you have to do is just follow the Khorisa recipe procedure and make this dish at your home.
Place the eggplant in a large colander set over a bowl. Sprinkle with a generous pinch or two of sea or kosher salt and set aside.
In a Dutch oven or large chef’s pan set over medium-high heat, warm the oil. Add the onions and saute until they are soft and translucent, and beginning to brown in spots, about 7 to 9 minutes. Add the garlic, cumin, turmeric, cinnamon, and salt, and sauté until the onions are coated and the spices are aromatic, about 1 minute more.
Add the eggplant to the pan (if it has released a lot of liquid, pat it dry with paper towels or a clean tea towel first). Drizzle with 2 tablespoons of olive oil. Sauté, turning to coat the eggplant in the onion and spice mixture, until the eggplant turns tender and shrinks in volume, about 8 to 10 minutes.
Stir in the tomatoes, using the spoon to break them apart into large chunks. Add the water, pomegranate molasses, and saffron, if using. Stir well. Bring to a simmer, reduce the heat to low, and cook covered for 10 to 15 minutes, stirring occasionally. Serve hot over rice, quinoa or couscous.
To make the optional, non-vegan yogurt sauce: In a small bowl, mix together the yogurt, dill, garlic, and salt, if using. Refrigerate, covered, until ready to serve.
In this section of this article, ingredients recipes will give the number of lists of Khorisa ingredients. Prepare your stuff for the dish and be double sure that you have all Ingredients as this section have.
For the Khoresh Bademjan:
- 1 1/2 pounds eggplant (stemmed, peeled, and cut into 1-inch pieces)
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 1 large yellow onion (trimmed, peeled, and finely sliced)
- 3 large cloves garlic (peeled, smashed, and finely chopped)
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt (sea or kosher, plus extra for salting the eggplant)
- 1 can/28 ounces tomatoes (whole and peeled; drained)
- 1/2 cup water
- 1/4 cup pomegranate molasses (store-bought or homemade)
- Optional: 1 pinch saffron
For the Yogurt Herb Sauce (optional):
- 1 container/6 to 7 ounces yogurt (plain)
- 1/4 cup dill (fresh, chopped)
- 2 to 3 cloves garlic (smashed, peeled, and finely chopped)
- Optional: 1 pinch salt
Calories depend on types of dishes, different dishes have a different amount of calories like this Khorisa recipe has 50 calories.
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