Korma
“Mild, creamy North Indian curry of meat or vegetables braised in a yogurt and nut-based sauce with fragrant spices.”
Yogurt
Onion
Garlic
Ginger
Cardamom
CinnamonWhere it comes from
Korma, a rich and creamy curry, has its roots in Indian Mughlai cuisine, which dates back to the 16th century. This dish exemplifies the luxurious flavors of Indian cooking, featuring meat or vegetables simmered in a yogurt and nut-based sauce. A surprising fact about korma is that it was often reserved for royalty, symbolizing the opulence of the Mughal Empire.
Korma is the epitome of indulgence, with its creamy texture and fragrant spices wrapping around your taste buds like a warm embrace.
On the Palate
How it's made
5 steps · Show ↓52 min active
How it's made
5 steps · Show ↓- 15 min
Heat a heavy-bottomed pan over medium-high heat and add the ghee. Once the ghee is shimmering and aromatic, sear the meat until it develops a rich brown crust on all sides, about 5 minutes. The sound should be a lively sizzle.
Watch outEnsure the pan is hot enough to sear the meat quickly, preventing it from steaming.
- 210 min
Remove the meat and reduce the heat to medium. Add sliced onions to the pan, stirring frequently until they turn golden brown and caramelized, approximately 10 minutes. The aroma will become sweet and nutty.
- 32 min
Add garlic, ginger, cardamom, cinnamon, and cloves to the pan with the onions. Stir until the spices bloom, releasing their fragrance, about 2 minutes.
- 430 min
Return the meat to the pan, add yogurt, and stir to combine. Cover the pot with a tight-fitting lid or seal with dough, and reduce heat to low. Allow it to simmer gently, letting the flavors meld, for 30 minutes.
- 55 min
In a small pan, heat additional ghee and briefly fry any remaining spices until fragrant, then stir this into the korma. Cover and shake the pot gently to mix and release steam, cooking for an additional 5 minutes.
