METHOD

1. Heat 250 gm ghee in a pan, add ½ kg potatoes cut into cubes, fry well and remove.

In the remaining ghee add 250 gm chopped onion and fry till golden brown, remove brown onion and keep aside. Marinate ½ kg meat with 475 gm yogurt, 2 tsp coriander powder, 1 tbsp chili powder, 1 tsp salt, 1 tbsp ginger garlic paste and 1 tsp cumin seeds. Keep aside for 30 minutes.
2. Put marinated meat in the remaining ghee, cook for 30 minutes till meat is done. Now add fried potatoes and crushed brown onion. Fry well. Add 2 glasses of water and cook for 30 minutes.

3. Now crush 2 bay leaves, 4 green cardamoms and 1 tsp nutmeg mace powder together. Add crushed spice to the Qorma mixture and cook for another 30 minutes. Now turn the flame off, add 1 tbsp Kewra, 1 tbsp chopped ginger and 4 green chilies. Serve with naan.