A mild, aromatic Mughlai curry where meat or vegetables are braised in a rich sauce of yogurt, cream, and ground nuts with whole spices. Epitomizes the refined cooking of the Mughal courts.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Marinate meat in yogurt with turmeric and salt for 30 minutes.
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2
Heat ghee, add whole spices. Fry sliced onions until deep golden.
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3
Add ginger-garlic paste and marinated meat. Cook until sealed.
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4
Add nut paste, saffron soaked in warm milk, and cook on low heat for 30-40 minutes.
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5
Finish with cream and rose water. Serve with naan or sheermal.
Did You Know?
The word korma comes from the Urdu word qorma meaning braising, and it was one of the most prized dishes at Mughal imperial banquets.
Chef's Notes
Equipment Tips
- heavy-bottomed pan
The Story Behind Korma
Korma is one of the signature dishes of Mughal court cuisine dating to the 16th century. The Ain-i-Akbari documents korma recipes from Emperor Akbar reign.
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