What is Korma?

Korma is a meat stew made with yogurt and spices

Korma has its origin in Persia. Originally, Korma was a goat or sheep meat stew cooked on low heat with lots of fat till tender. The dish always included meat on bones. Tomatoes had not yet been introduced in India. Curd (Yogurt), Cardamom, and saffron were common ingredients. Turmeric was not used, instead plenty of saffron was used as evident in most of the recipes mentioned in Aik-I-Akbar.

Nowadays, Korma is a mild creamy aromatic base in which vegetables or meats are simmered. There are three types of Korma bases. Restaurants make their signature Korma by adding Heavy whipping cream, Cinnamon, Cloves, and nutmeg. Sometime, they will even add in a few tomatoes.

North Indian Korma

It is also called as Qorma, or Moghlai Korma. The Almonds, Cashews,  and Dahi yogurt are ground together to make creamy base. The saffron and cardamoms are used for aroma. In Moghul version, Khoya may be added. In Punjab area, a version called Shahi Korma contains Malai (Cream).

Korma Kashmir

The Almonds, Cashews,  Dahi yogurt, and milk are ground together to make creamy base.  The saffron and cardamoms are used for aroma. Dried fruits are added before cooking. The saffron and cardamoms are used for aroma

South Indian Korma

Fresh coconut and coconut milk are used to make the base. Almonds may be added. Kari Patta and Fennel seeds are used for aroma. Unlike North Indian or Kashmir versions, heat is added by cayenne peppers..