Beef ½ kg
Onion 3-4 units
Ginger Garlic paste 3 tbs
Red Chilli powder 1 tbs
Coriander powder 1 tsp
Shangrila Worcestershire Sauce 3 tbs
Shangrila Vinegar 1 tbs
Garam masala powder 1 tsp
Turmeric powder ½ tsp
Black pepper (whole) 1 tsp
Yogurt ¼ kg
Oil 1 cup
Salt as per taste
Chickpea flour 200 gms
Sour yogurt ½ kg
Shangrila ketchup 2 tbs
Garlic paste 2 tbs
Red chilli powder 2 tbs
Turmeric powder 1 tsp
Shangrila Lemon Juice 2 tbs
Coriander powder 1 tsp
Cumin seeds ½ tsp
Oil 2 tbs
Salt as per taste
Spaghetti (boiled) 1 pack
Shangrila Green Chilli Sauce as per need
Shangrila Imli Ginger Sauce as per need
Onion slices (fried) 2-3 units
Lemon 2-3 units
Coriander ½ bunch
Mint leaves ½ bunch
Garlic (fried) 4-5 cloves
For Qorma:
Marinate the meat in Shangrila Worcestershire Sauce for 30 minutes. Pour oil in a wok and fry the onion in it until brown. Mix garlic and ginger paste in a wok and add beef in it. Mix well and stir properly. Now add water as per need until the meat is tender. Mix spices with yogurt and add into beef. Air tight the wok and put it on low flame. Once the beef is ready, put the wok away.
For Curry:
In a mixing bowl, add chickpea flour, sour yogurt, Shangrila Tomato Ketchup, Shangrila Lemon Juice, red chilli powder, turmeric powder, coriander powder, and salt. In a separate pan, add oil, cumin seeds, red chilli powder, and garlic paste and cook it. Now add the chickpea mixture in it and mix everything well. Leave to cook for a while, then add water. When it comes to boil, leave it on a low flame for 2-3 minutes. Dish out the curry when ready.
For Serving:
Spread the spaghetti in a serving platter. Lay the curry over it and garnish it with fried onion, coriander, mint leaves, sauces and garlic to serve. You can also serve it separately by garnishing it in separate plates.
Use sauces as per your requirement and taste.