🇮🇳 Indian Cuisine

Korma

Mughlai Braised Curry

Prep Time 60 minutes
Servings 4
Difficulty medium
Calories 400 kcal

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.

Ingredients

Instructions

  1. 1 Marinate meat in yogurt with turmeric and salt for 30 minutes.
  2. 2 Heat ghee, add whole spices. Fry sliced onions until deep golden.
  3. 3 Add ginger-garlic paste and marinated meat. Cook until sealed.
  4. 4 Add nut paste, saffron soaked in warm milk, and cook on low heat for 30-40 minutes.
  5. 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.