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Korma

Korma is a dish originating from the Mughal Empire in the Indian subcontinent, but further evolved in Awadhi cuisine of Lucknow, India, characterized as a mild, creamy curry prepared by slowly braising meat, poultry, or vegetables in a yogurt- or nut-based sauce enriched with aromatic spices such as cardamom, cinnamon, cloves, and saffron.^[1]^[2]^[3]^[4]^[5] The term 'korma' derives from the Turkish word kavurma, meaning to braise or cook slowly, reflecting its roots in Central Asian and Persian culinary traditions that evolved in the Indian subcontinent and were adapted during the 16th century under Mughal rule.^[6]^[1] Historically prepared in royal kitchens for emperors and nobility, korma exemplifies the opulent Mughlai style of cooking, which fused indigenous Indian ingredients like ghee and yogurt with imported luxuries such as nuts, dried fruits, and rose water to create a rich, indulgent stew.^[2]^[7]^[3] The preparation of traditional korma involves marinating the main ingredient in spiced yogurt, then sealing it in a pot with onions, garlic, ginger, and a blend of whole and ground spices, allowing it to cook gently over low heat to tenderize and infuse flavors without browning.^[1]^[2]^[8] Key ingredients typically include full-fat yogurt or cream for creaminess, ground almonds or cashews for thickening, and subtle flavor enhancers like nutmeg, mace, and saffron, distinguishing it from spicier Indian curries.^[1]^[2]^[9] Variations abound, including chicken korma, a staple in South Asian households noted for its introduction of yogurt-based meat cooking; lamb shahi korma, evoking royal heritage with elaborate spicing; and vegetarian adaptations using paneer or potatoes.^[10]^[9]^[11] In contemporary cuisine, korma has evolved globally, particularly in British Indian restaurants where it is often sweetened with coconut or sugar to suit milder palates, diverging from its authentic Mughlai subtlety.^[2]^[12] This adaptation has made it one of the most popular curry dishes in the UK, symbolizing the dish's enduring cultural fusion and accessibility beyond its aristocratic origins.^[13] Korma's significance lies in its representation of Mughal culinary innovation, blending Persian techniques like koresh stews with Indian elements to produce a dish that remains a festive centerpiece in weddings and celebrations across the Indian subcontinent, particularly in Pakistan, India, Bangladesh, and Indian subcontinental diaspora communities.^[1]^[14]^[15]^[16]^[17]

Origins

Etymology

The term korma originates from the Hindi-Urdu word qormā (ققرمه), which denotes "braised meat" and is a borrowing from the Turkish kavurma, meaning roasted, fried, or braised meat.^[18]^[19] This etymological path reflects the culinary and linguistic exchanges across Central Asia and the Indian subcontinent, where the Turkish term evolved through Persian and Arabic adaptations before entering Indo-Aryan and Dravidian languages.^[20]^[19] In Persian, the word appears as qorma, linked to terminology for slow-cooked preparations during Mughal India, when Persian served as the court language and influenced elite cuisine.^[21] The dish's name thus carried connotations of gentle braising or stewing, often in sealed pots to retain moisture and flavors, a technique imported via Turkic and Persian traditions.^[22] Over time, in Hindi and other Indo-Aryan languages, korma shifted in usage to primarily describe mild, creamy curries thickened with yogurt, nuts, or coconut, diverging from the original emphasis on dry roasting or simple braising.^[18] This semantic evolution occurred as the dish adapted to local ingredients and preferences in the Indian subcontinent, blending the imported technique with indigenous elements.^[21] The earliest documented references to qorma in historical texts appear in late Mughal aristocratic cookbooks from the reign of Emperor Shah Alam II (r. 1759–1806), rather than earlier 16th-century Persian manuscripts, indicating the term's consolidation in written culinary records by the late 18th century.^[21]^[23]

History

The korma dish traces its origins to ancient Central Asian and Persian culinary traditions, predating the 16th-century establishment of Mughal rule in the northern Indian subcontinent. The technique involves braising meat or vegetables in yogurt, stock, or fat with spices, akin to the Turkic method of "qavirma," which refers to frying or slow-cooking meats, and Persian "khoresh," a stew enriched with yogurt, nuts, and herbs. These pre-Mughal practices emphasized gentle simmering to tenderize ingredients while preserving flavors, influencing early South Asian adaptations through trade and migration routes across the region.^[22]^[24] Korma was introduced to the Indian subcontinent during the Mughal Empire (1526–1857), evolving into a hallmark of Mughlai cuisine in royal kitchens. While folklore links it specifically to Emperor Akbar's court and yogurt-based preparations, verifiable historical records indicate the earliest documented references appear in 18th-century aristocratic cookbooks from the reign of Shah Alam II, such as those from Bahadur Shah Zafar's era. Mughal chefs refined the dish by incorporating local elements like yogurt, ground almonds, saffron, and aromatic spices, often using the "dumpukht" sealed-pot cooking method to infuse deep flavors. This period marked korma's transition from a Persian-inspired stew to an opulent Indian curry, symbolizing imperial sophistication.^[21]^[22]^[1] After the Mughal Empire's decline, korma proliferated across regional South Asian cuisines during the 18th to 20th centuries, coinciding with the British colonial era. In Awadhi cuisine of Lucknow, it was elevated through slow "dum" braising, becoming a Nawabi delicacy under the rulers of Awadh. Hyderabadi variants emerged in the Deccan under Nizam rule, blending Mughal richness with local yogurt and mint for lighter profiles. Punjabi adaptations integrated it into everyday and festive meals, emphasizing ghee and whole spices. This spread reflected cultural exchanges amid political shifts, solidifying korma's place in northern Indian culinary identity.^[25]^[26]^[27] In the 19th century, British colonial encounters introduced korma to European palates, with adaptations appearing in Anglo-Indian cookbooks as a mild "korma curry." Recipes in works like The Economical Indian Cookery Book (late 19th century) described braised meat with yogurt and spices, tailored for expatriate tastes while retaining core techniques. These publications facilitated the dish's documentation and mild reinterpretation, bridging South Asian traditions with colonial gastronomy.^[28]^[29]

Preparation

Key Ingredients

Traditional korma, a dish rooted in Mughal cuisine, centers on base proteins that provide the structural foundation and primary flavor profile. Common choices include lamb, goat, or chicken, which are slow-cooked to achieve tenderness, with typical portions ranging from 500 to 800 grams of protein for four servings to balance richness without overwhelming the creamy sauce.^[30]^[31]^[32] In vegetarian adaptations, vegetables such as potatoes and cauliflower serve as substitutes, offering textural contrast and absorbing the sauce's subtle spices while maintaining the dish's mild character.^[33] Dairy components are essential for imparting creaminess and a gentle tang, contributing to the dish's signature velvety texture. Yogurt, often used in historical Mughal recipes for its tenderizing acidity, is blended with cream or milk to create a smooth base that coats the proteins without curdling during cooking.^[30]^[15] Ground nuts like almonds, cashews, or pistachios form a paste that adds nutty depth and further enriches the sauce, enhancing its luxurious mouthfeel.^[31]^[34] Aromatics form the flavorful backbone, building layers of warmth and complexity. Onions, fried to a deep brown, provide a caramelized base that thickens the gravy and imparts sweetness, while garlic and ginger add pungent earthiness to balance the richness.^[30]^[34] Whole spices such as cardamom pods, cloves, and cinnamon sticks infuse subtle aromatic warmth, releasing their oils slowly to perfume the dish without overpowering its mild profile.^[31] Optional enrichers elevate the korma's elegance and visual appeal. Saffron threads lend a golden hue and delicate floral aroma, often steeped in warm milk for even distribution.^[35] Ghee or neutral oil serves as the cooking fat, contributing clarified butter's nutty undertones or allowing the flavors to shine cleanly.^[34] Authentic versions eschew tomatoes to preserve the unctuous creaminess, relying instead on the dairy and nuts for body.^[30] Korma is notable for its high content of nuts and dairy, which can pose allergen risks; those with sensitivities should opt for nut-free adaptations using alternative thickeners like pureed onions.^[31]

Cooking Techniques

The preparation of korma commences with the marination of the protein, typically meat or vegetables, often in a mixture of yogurt and spices for 30 minutes to overnight, which tenderizes the ingredients and infuses them with initial flavors.^[32] This step allows the acidity in the yogurt to break down proteins, ensuring a succulent texture in the final dish.^[36] Following marination, the base is prepared by sautéing thinly sliced onions over medium heat until they achieve a deep brown color through the bhuna technique, a process that caramelizes the onions and releases their natural sugars for depth of flavor.^[37] Ginger-garlic paste is then incorporated and cooked briefly to eliminate raw aromas, after which the marinated protein is added and sealed by stir-frying until it browns on the surface, locking in juices without fully cooking through.^[38] The gravy is developed through slow simmering, often employing a dum pukht-inspired method where the sealed protein is combined with a nut paste and additional yogurt, then cooked covered on low heat for 30 to 60 minutes.^[39] This gentle braising allows flavors to meld gradually without boiling, preventing the dairy from curdling and ensuring a creamy consistency. The nut paste plays a key role in adding richness to the sauce.^[32] To finish, the dish is tempered with garam masala stirred in toward the end to preserve its aroma, followed by garnishing with fried onions or fresh cilantro for added texture and freshness.^[36] Throughout the process, maintaining low heat is crucial to avoid separation of the dairy components, resulting in a cohesive, velvety gravy.^[37] Traditionally, a heavy-bottomed pot such as a handi is used to distribute heat evenly during braising; in modern kitchens, pressure cookers offer a quicker alternative, reducing cooking time to 15 to 20 minutes under pressure while approximating the tender results.^[40]

Variations

South Asian Variations

Korma, a staple in South Asian cuisine, exhibits diverse regional adaptations across India, Pakistan, and Bangladesh, primarily featuring meat or fish braised in yogurt or cream-based gravies enriched with nuts and mild spices. These variations reflect local ingredients and culinary traditions, maintaining the dish's signature subtlety while incorporating distinct flavor profiles.^[41] Awadhi korma originates from the Lucknow region in Uttar Pradesh, India, where it is prepared as a delicate dish emphasizing a nut-heavy gravy made from ground almonds or cashews, often using lamb or chicken braised in yogurt or cream without chili for a mild, elegant profile. This style draws from Mughal influences, focusing on slow-cooking techniques to infuse onions and aromatic spices like cardamom and cloves, resulting in a smooth, fragrant curry served with naan or rice.^[42] In contrast, Hyderabadi korma from Telangana, India, introduces a spicier dimension through the addition of green chilies and fresh mint, typically featuring goat meat simmered in an onion-yogurt base with coconut milk for added richness and a subtle tang. The dish balances warmth from whole garam masala with the cooling notes of mint, creating a vibrant yet not overpowering heat that complements biryani or paratha.^[43]^[44] Punjabi korma, prevalent in Pakistan's Punjab province, stands out for its creamier texture achieved by incorporating generous amounts of dairy such as yogurt, cream, and sometimes ghee, commonly prepared with chicken or mutton alongside fried onions and ground nuts. This variation highlights a velvety consistency and comforting flavors from spices like cumin and coriander, making it a hearty everyday curry paired with roti.^[45]^[46] The Bengali variation shifts toward lighter profiles, utilizing fish such as rohu or hilsa cooked in a yogurt-based gravy tempered with mustard oil, which imparts a distinctive pungent aroma and subtle bitterness from eastern India and Bangladesh. This fish korma employs minimal spices like turmeric and nigella seeds for a delicate, aromatic finish that enhances steamed rice without overwhelming the natural fish flavors.^[47] Across these South Asian styles, kormas consistently feature mild heat levels, typically under 1 teaspoon of chili powder per serving to preserve the creamy, nuanced taste, and are enjoyed as part of daily meals rather than reserved for special occasions.^[32]

Navratan Korma

Navratan korma is a celebrated vegetarian variant of the traditional korma dish, originating from North Indian cuisine with strong influences from the Mughal era. The name "navratan," meaning "nine jewels" in Hindi, refers to the nine principal ingredients—typically a mix of vegetables such as carrots, peas, green beans, cauliflower, potatoes, and often paneer (Indian cottage cheese)—symbolizing abundance and opulence in royal kitchens. This dish emerged as a meatless adaptation favored by Mughal emperors for its luxurious presentation and compatibility with vegetarian diets prevalent in the region.^[14]^[48] The preparation of navratan korma emphasizes careful handling of ingredients to preserve their individual textures and colors, beginning with blanching or parboiling each vegetable separately to ensure even cooking without over-softening. These are then combined in a rich, creamy gravy made from ground cashews, yogurt, and sometimes cream, infused with aromatic spices like cardamom, cloves, and cinnamon for a mild, nutty base. For added sweetness and contrast, fresh fruits such as pineapple chunks or dried raisins are incorporated, along with a touch of sugar, creating a harmonious balance that distinguishes it from plainer vegetable curries. The entire dish typically comes together in 20 to 30 minutes of simmering, resulting in a vibrant, jewel-toned curry that highlights the "nine gems" without overpowering any single element.^[49]^[50]^[51] In terms of flavor profile, navratan korma stands out for its sweeter and more colorful character compared to meat-based kormas, owing to the fruit elements and vivid vegetable medley, often garnished with slivered almonds, pistachios, or glace cherries to enhance its festive allure. This richness draws from the general nut-based gravies common in korma preparations, but the emphasis on variety makes it particularly appealing for vegetarian palates. Its popularity endures as a staple in wedding banquets, restaurant menus, and celebratory feasts across North India, where it embodies prosperity and is frequently served during special occasions to convey generosity and joy.^[48]^[52]^[53]

Eid Korma

Eid Korma refers to the traditional Pakistani preparation of korma during Eid al-Adha, utilizing goat or lamb meat obtained from the qurbani, or ritual sacrifice, performed to commemorate Prophet Ibrahim's devotion.^[54] This dish highlights communal cooking, as families gather post-sacrifice to prepare large quantities, often involving multiple generations in the process to foster unity and shared labor.^[55] Distinct from everyday kormas, Eid versions emphasize whole spices such as bay leaves, black cardamom pods, cloves, green cardamom, cinnamon sticks, black peppercorns, and cumin seeds, which are fried to release their aromas before incorporating the meat.^[56] The meat undergoes a slow braise on low heat for over two hours—typically 2 to 2.5 hours on the stovetop—to ensure tenderness, starting with searing and yogurt incorporation for a thick, integrated gravy rather than a loose, creamy sauce seen in some Indian counterparts.^[57]^[58] Particularly prevalent in urban centers like Karachi and Lahore, Eid Korma is commonly paired with naan or sheermal bread, forming the centerpiece of festive meals.^[55] Recipes are predominantly transmitted orally within families, preserving subtle variations in spice proportions and braising techniques passed down through generations.^[56] In its cultural role, Eid Korma embodies gratitude for divine provision and the Islamic principle of charity, with the qurbani meat divided into thirds: one for the family, one for relatives and neighbors, and one for the needy, promoting community bonds and equitable sharing.^[59]^[60]

British Korma

The British adaptation of korma emerged in the post-1960s era, driven by the influx of South Asian immigrants to the UK following the British Nationality Act of 1948 and subsequent waves of migration from India, Pakistan, and Bangladesh. Curry houses proliferated in British cities during the 1960s and 1970s, where chefs tailored dishes to local palates, transforming the traditionally yogurt-based korma into a milder, creamier variant amid the rise of fusion curries like chicken tikka masala. This evolution reflected the multicultural integration of South Asian cuisine into everyday British dining, with korma becoming a staple in restaurant menus by the late 20th century.^[61]^[62] Distinct from its South Asian origins, the British korma emphasizes a smoother, richer texture achieved through coconut milk or cream rather than yogurt alone, resulting in a pale yellow sauce that's notably milder in spice levels and often sweetened with sugar, ground almonds, or mango for broader appeal. It typically features gentle aromatics like cardamom and cinnamon, avoiding the heat of chilies, and is commonly prepared with chicken or lamb, braised until tender in the sauce. This version is usually served with pilau rice, naan bread, or poppadoms to complement its subtle flavors.^[63]^[64] By the 2000s, British korma had solidified as one of the UK's most ordered curries, with surveys indicating it as the top choice for nearly one in five diners due to its approachable mildness. Its popularity peaked in polls around 2011–2016, overtaking chicken tikka masala as the nation's favorite, and it remains a bestseller in thousands of curry houses.^[65]^[66] The commercial landscape further propelled its accessibility, with brands like Patak's introducing ready-made korma spice pastes since 1958, simplifying home preparation for British consumers and embedding the dish in supermarket aisles. Founded by Laxmishanker Pathak in London, Patak's began as a small shop selling authentic Indian ingredients before expanding into pastes that blend coconut, yogurt, and mild spices, enabling quick replication of restaurant-style korma.^[67]^[68]

Malaysian Korma

Malaysian korma, known locally as ayam kurma or masak kurma, originated from Indian migrants who arrived in the 19th century during the British colonial era, bringing their culinary traditions to the Malay Peninsula.^[69] These migrants, primarily Tamil Muslims, adapted the dish in mamak stalls—informal eateries run by Indian Muslim communities—in urban centers like Kuala Lumpur and Penang, where it evolved into a staple of Malaysian Indian cuisine alongside nasi kandar.^[70] The adaptation blended Mughlai-inspired korma techniques with local flavors, resulting in a richer, more aromatic curry suited to Southeast Asian palates.^[69] Distinct from its South Asian roots, Malaysian korma incorporates Southeast Asian herbs for an aromatic twist, including lemongrass for citrusy depth, turmeric for earthy warmth, and pandan leaves for a subtle vanilla-like fragrance.^[71] Typically prepared with chicken or beef, the dish achieves its signature creaminess through coconut milk, though some modern variations use evaporated milk to enhance smoothness without overpowering the spices.^[72] Whole spices like cinnamon, cloves, and cardamom form the base, tempered with chili for mild heat, making it spicier than the sweetened, ultra-mild British korma but gentler than many intensely spiced Indian originals.^[69] Potatoes are often added for heartiness, creating a comforting, one-pot meal. In serving style, Malaysian korma is commonly paired with flaky roti canai for dipping or coconut-infused nasi lemak rice, reflecting its integration into everyday mamak fare.^[73] Today, it features prominently in fusion restaurants offering Malaysian-Indian hybrids, where halal certification is standard due to its Muslim origins, ensuring accessibility across diverse communities.^[74] The dish gains heightened popularity during Deepavali festivals, symbolizing prosperity and family gatherings with its creamy, festive appeal.^[75]

Cultural Significance

Traditional Uses and Festivals

In South Asian households, korma is a cherished comfort food in daily meals, valued for its creamy, mild profile that makes it especially suitable for children and family gatherings. Its gentle spices and yogurt-based sauce provide a soothing contrast to bolder curries, often prepared as a simple home-cooked dish to nourish and satisfy without overwhelming flavors. Typically served with steamed basmati rice or soft breads like roti or naan, it forms the heart of weekday dinners, emphasizing accessibility and warmth in everyday routines.^[76]^[32] Korma holds a prominent place in South Asian festivals and rituals, where it elevates celebratory feasts with its rich, aromatic presence. During Eid al-Adha, mutton korma is a traditional centerpiece, slow-cooked with tender meat and spices to symbolize abundance and communal joy following the sacrificial rites. In North Indian weddings, elaborate versions like shahi chicken korma are served to guests, representing opulence and the union of families through shared indulgence. For Diwali, vegetarian korma—featuring a medley of vegetables in a nutty gravy—features in festive thalis, offering a sattvic, plant-based option that aligns with the holiday's themes of prosperity and renewal.^[77]^[78]^[79] Beyond meals, korma embodies social customs rooted in hospitality and family dynamics across the region. In Mughal-influenced courts, it symbolized generous hosting, with its luxurious preparation showcasing the host's status and inviting communal bonding through lavish spreads. In traditional families, women often lead the preparation of labor-intensive dishes like korma, contributing to cultural continuity. In Pakistan, korma is commonly shared during iftar meals in Ramadan, breaking the daily fast with its comforting richness alongside dates and snacks. In India, it integrates into thali platters as a versatile gravy, balancing flavors in multi-dish assemblies that highlight regional diversity.^[80]^[81]^[82]^[83]

Modern Adaptations and Global Influence

In the 2010s, vegan adaptations of korma emerged prominently, substituting traditional dairy with plant-based alternatives such as coconut yogurt or cashew cream to achieve the dish's signature richness, making it accessible for Western vegetarian and vegan diets.^[84]^[85] These versions often feature blended cashews or coconut milk for creaminess, aligning with the growing demand for dairy-free Indian cuisine in regions like Europe and North America.^[86] Health-conscious modifications have also gained traction, with lower-fat recipes incorporating Greek yogurt instead of full-cream to reduce calorie density while preserving flavor.^[87]^[88] A typical serving of such korma provides approximately 400–600 kcal, bolstered by high protein content from nuts like cashews and almonds, which contribute essential amino acids and healthy fats.^[32]^[89] Korma's global spread has been facilitated by Indian restaurants in the United States and Australia, where it ranks among popular mild curries, appealing to diverse palates through its creamy profile.^[90]^[24] In the 2020s, fusion innovations appeared in food trucks and restaurants, blending korma sauce with Western elements to create hybrid dishes that merge Indian spices with global fast food.^[91] Commercialization accelerated with brands like Sharwood's, which introduced ready-to-eat korma sauces in the UK, simplifying preparation for home cooks.^[92] These products expanded to markets like Canada, influencing fusion cuisines that incorporate korma elements into local dishes, and have similarly impacted Middle Eastern adaptations through Indian diaspora communities.^[93]^[94]

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Famous Foods of Punjab, History, and Beautiful Culture of Region
Aug 27, 2025 · 2. Mutton Korma. A spiced mutton curry made with a mixture of yogurt, onions, and garam masala. This is commonly served on festive days like Eid ...
[41]
Maccher Korma (Bengali style Fish Curry with Yoghurt and Spices)
Jun 2, 2015 · This Bengali fish curry or maccher korma is deliciously creamy, fragrant and spiced perfectly to enjoy over a bowl of steamed rice.Missing: characteristics | Show results with:characteristics
[42]
Navratan korma | Traditional Stew From India - TasteAtlas
Dec 28, 2024 · Navratan korma is a popular North Indian vegetarian curry known for its rich, creamy texture and vibrant mix of ingredients.
[43]
Navratan Korma Recipe (Navratan Curry) - Swasthi's Recipes
Rating 5.0 (64) · 40 minMar 5, 2023 · Navratan Korma is a delicious creamy and aromatic North Indian curry made with 9 different kinds of vegetables, dried fruits, nuts and fresh fruits.
[44]
Navratan Korma (Delicious & Rich Curry) - Dassana's Veg Recipes
Rating 4.9 (43) · 1 hr 10 minFeb 28, 2023 · It is made with 9 ingredients and consists of plenty of nuts, dry fruits, assorted vegetables, fruits, cream, a lot of spices and a few herbs.Missing: credible | Show results with:credible
[45]
Dry Navratan Korma Recipe | Archana's Kitchen
Rating 4.9 (1,735) · 40 minSep 24, 2020 · Navratan Korma aka Nine- Gem-Curry gets its name after the nine ingredients 9 vegetables, fruits and nuts used in making a creamy, semi-sweet Mughlai Curry.
[46]
Navratan Korma Recipe: Tips for Making Navratan Korma - 2025
Mar 12, 2025 · Ingredients · ¼ cup cashews, chopped · 3 garlic cloves, grated · 1 teaspoon grated ginger · 1–2 fresh hot green chilies, stems removed and chopped
[47]
Featured Dish: Navratan Korma | Little India of Denver
Rating 5.0 (1,579) · $$It's often enjoyed in North India as a special occasion dish, prepared to celebrate festivals and other events.
[48]
32+ Pakistani Eid Recipes (Traditional & Easy-To-Follow)
Rating 4.0 (1) · 2 hr 15 minMay 20, 2020 · Most people cook from their sacrificed meat (qurbani ka gosht) on Eid-Al-Adha so you'll find lots of meat-heavy (goat/lamb or beef) dishes on ...
[49]
This Pakistani mutton korma is a curry for any occasion - CBC
Oct 7, 2025 · A luscious, fragrant curry traditionally made with goat, mutton korma is frequently the main choice at weddings and other special occasions in ...
[50]
Mutton Korma (Lamb Korma) - Actually Easy! - Tea for Turmeric
Rating 5.0 (7) · 1 hr 55 minJan 10, 2025 · This recipe is rich and satisfying with tender meat and authentic flavors, yet it only takes 15 minutes of initial prep time.
[51]
Mutton Korma Recipe - Fatima Cooks
Rating 4.9 (7) · 2 hrApr 28, 2022 · Mutton korma is a classic rich and fragrant curry to prepare for a special occasion such as Eid, a family get-together, any kind of special event.Missing: al- Adha
[52]
Mutton Korma (Goat Korma) - Swasthi's Recipes
Rating 5.0 (100) · 2 hr 20 minMay 14, 2025 · Mutton korma is a delicious dish where goat meat is slow cooked with yogurt, spices and ghee until all of the flavors are infused.
[53]
The Etiquette of Qurbani A Complete Guide | BASMAH
May 6, 2024 · One-third for relatives, friends, and neighbors – Share with people around you, whether they're Muslim or non-Muslim, rich or poor. This ...
[54]
How to Distribute Qurbani Meat in Islam? - Pakistan Sweet Home
Another portion is given to the Qurbani performer's family, friends, or neighbors so they can also share in the blessings of the sacrifice. This one-third share ...Missing: Korma cultural significance
[55]
The taste of home: A history of South Asian cuisine in Britain
May 15, 2020 · He highlights that customers in the 1960s and 1970s primarily ordered mild and sweet dishes such as chicken korma and chicken dansak which had ...
[56]
“Going for an Indian”: Food, Immigration and Multiculturalism in Britain
Apr 7, 2022 · This article aims to trace this popularity back to the 1960s and earlier, in order to explore how South Asian food was implemented into British society.
[57]
Radio 4 in Four - From balti to bhuna: the ultimate guide to curry - BBC
The origins of korma date back to 16th Century North India and Pakistan, where it was a delicacy served by the Mughal Court kitchen. Rumour has it that a ...
[58]
Homemade Korma Curry Paste
Rating 4.6 (5) · 15 minNov 9, 2016 · An authentic korma can be spicy or mild but the British version is alway mild, sweet and creamy. In fact, a British korma isn't actually a korma ...
[59]
Poppadominant: korma revealed to be Britain's favourite curry
Nov 29, 2016 · New YouGov research now shows that the humble korma is Britain's most popular curry, with approaching one in five (18%) of Brits saying it is their favourite.Missing: 2000s | Show results with:2000s
[60]
Korma voted Britain's favourite curry - Daily Record
Jul 1, 2012 · CREAMY kormas have overtaken tikka masala as the nation's favourite curry. Article continues below. Research by Asian food firm Sharwoods ...
[61]
Patak's, the story of a very British brand - LoveFood
Nov 11, 2016 · In 1958 on a quiet street off Euston Road, London, Laxmishanker Pathak opened a small grocery shop. With help from his wife he began selling ...
[62]
Our Story, Patak's History and Heritage
The Patak's story dates back to 1925, with a history of Pickles, sweets, snacks and sauces.
[63]
Ayam Masak Kurma (Indian Malayasian Kurma Chicken Curry)
Rating 5.0 (1) · 1 hr 10 minOct 14, 2024 · Ayam masak kurma is a rich and fragrant chicken curry with potatoes and coconut milk. This Malaysian version of a kurma came to the country by way of India.
[64]
The Significance Of 'Mamak' Stalls To Malaysians - Espoletta -
Feb 26, 2020 · The term 'mamak' originally refers to migrants of the Indian Muslim community mainly from the southern region of (currently) India or Pakistan.
[65]
Vegetable Kurma Recipe: Malaysian Style Curry - Nava's Zen
Jan 22, 2024 · Kurma with pandan, lemongrass, and fragrant spices. A creamy vegetable curry, ideal with rice or roti.Missing: turmeric evaporated milk
[66]
Classic Malay Dishes Recipe: Korma Chicken aka Ayam Kurma (科 ...
Mar 8, 2017 · This Korma dish uses small chicken chunks from drumsticks and vegetables, it is rather easy to cook, as such braising is consider not really necessary.Missing: lemongrass pandan evaporated
[67]
Chicken Kurma Malaysian Style - Luveena Lee
Jun 4, 2018 · Chicken Kurma Malaysian Style |easy chicken korma recipe |Ayam Masak Kurma · 1. Heat up a wok. · 2. Add shallots, garlic,1 Cinnamon stick,1 Star ...
[68]
Malaysian Kopitiam
Malaysian Kopitiam serves Halal food and authentic Malaysian cuisines such as Beef Rendang, Nasi Lemak, Mamak Mee Goreng, and much more!
[69]
Chicken Kurma Recipe-for Deepavali/Diwali in Malaysia
Below is a Deepavali family story and a chicken kurma recipe from the festival chapter 6 of my cookbook, Flavors of Malaysia.Missing: Modern halal
[70]
Cashew Butter Chicken Korma Recipe - NYT Cooking
Rating 5.0 (1,366) · 35 minFeb 25, 2025 · Ingredients · 2tablespoons ghee (or canola or vegetable oil) · 1medium yellow onion, finely chopped · 1teaspoon ginger paste or freshly grated ...Missing: key | Show results with:key
[71]
Traditional Ul Adha Eid Recipes To Delight Your Taste Buds
May 23, 2024 · Mutton Korma is a rich and creamy dish known for its deep, aromatic flavours achieved through the slow cooking of mutton in a mixture of spices ...
[72]
Mummy's wedding-style chicken korma recipe - Delicious
Jun 2, 2023 · Method · 1. In a bowl, combine the chicken pieces with the yoghurt, ginger, garlic, chilli powder and 1 tsp salt. · 2. Put the saffron into a ...
[73]
Maunika Gowardhan's vegetable korma (Navratan Korma)
Rating 5.0 (1) · 1 hr 10 minMaunika Gowardhan's rich vegetable korma is packed with cashews, vegetables, ginger and tangy pineapple. Perfect for Diwali celebrations.
[74]
Mughal Influence On Indian Food | PDF | Indian Cuisine - Scribd
The hospitality of sharing of food with others in Mughal courtly society helped. India to absorb it as its own while making Indian cuisine to stand apart ...
[75]
Dietary practices and gender dynamics: understanding the role of ...
May 22, 2021 · The present study discusses food choices and gender dynamics. Generally, a woman usually prepares foods in most traditional families.
[76]
Freezer-Friendly (Make-Ahead) Ramadan Recipes & Guide
Rating 5.0 (3) · 1 hr 20 minApr 11, 2020 · Below you'll find a roundup of several make-ahead freezer-friendly recipes and ideas. I've also included tips on how you can freeze and reheat many of them.
[77]
Kerala style veg kurma | restaurant style vegetable korma - Tarla Dalal
Dec 5, 2023 · Vegetable korma recipe is a South Indian style sabzi is a versatile recipe that combines a medley of vegetables with a rich, flavorful gravy.
[78]
Vegan Korma with coconut yoghurt sauce - The Veg Space
Rating 4.8 (14) · 25 minNov 19, 2018 · This creamy vegan korma made with coconut yoghurt and blended cashews is rich and delicately spiced. Serve with rice and naan for a ...Missing: 2010s aquafaba Western Beyond
[79]
Vegan Korma | Easy Recipe
Rating 5.0 (7) · 40 minJul 14, 2020 · This vegan korma is an easy, creamy, spicy Indian dish with vegetables, using cashews, coconut yogurt, and common spices, and is simple to make.
[80]
Vegan Korma
Rating 5.0 (55) · 30 minJan 3, 2019 · Vegan korma is a super easy, 30-minute dish with vegetables, spices, and a creamy sauce, made with cashews and coconut milk, and no potatoes.Missing: 2010s yogurt aquafaba Western Beyond
[81]
https://journalofethnicfoods.biomedcentral.com/articles/10.1186/s42779-021-00081-9
[82]
Chicken Korma - Hungry Healthy Happy
Rating 5.0 (46) · 30 minFeb 1, 2024 · Stir in 2 tablespoon 0% Fat Free Greek yogurt to get a marbled effect. Serve with rice and 1 teaspoon Desiccated coconut sprinkled over the top.
[83]
Creamy Vegetable Korma - MOON and spoon and yum
Rating 4.9 (40) · 50 minJul 18, 2021 · ... nutrients, heart-healthy fats, and plant protein. You can replace them with other nuts if you prefer. If you are on a nut-free diet ...
[84]
Which Indian food is liked by Australians? - Quora
Mar 20, 2016 · But korma, barjis, tandoori, papadams and samosas are also popular in Australia. I would go as far to say that all Indian food is popular ...Why do Australian people like Indian restaurants?Which Indian food is famous in Australia?More results from www.quora.com
[85]
'They wanted tandoori chicken': Australia's slow embrace of regional ...
Jul 21, 2020 · Shoppers can now find Bengali coconut daal spice mix alongside the more common korma curry sauce. These pre-made mixes cater to both newer ...
[86]
Tag Archives: history of Sharwoods - Let's Look Again
Feb 14, 2017 · Sharwood's was heavily marketed and the brand dominated the British chutney market by the 1970s. Sharwood's held a Royal Warrant to supply ...
[87]
U.K.'s popular Indian cooking sauce brand arrives in Canada
Aug 14, 2014 · Sharwood's, a popular UK brand of Indian cooking sauces, has arrived in Canada ready to challenge competitors.Missing: 1970s fusion
[88]
Idli Veg Korma Shakshuka! A South Indian breakfast meets a Middle ...
Sep 12, 2025 · A South Indian breakfast meets a Middle Eastern classic in this yummy fusion dish! Made with leftover idli batter, it's bursting with flavor, ...
[89]
Wedding menu through the ages: From Polao-Korma to Kacchi Biryani
Article from The Business Standard discussing traditional Bangladeshi wedding menus, including korma as a key dish.
[90]
Shifts in Bangladeshi Wedding Culture Bring a Change to the Menu
Article from Global Voices on Bangladeshi wedding culture, noting korma in typical wedding menus.
[91]
MURGH AWADHI KORMA - Culinary Xpress
Article describing Murgh Awadhi Korma as a classic dish from Lucknow, highlighting its roots in Awadhi cuisine.
[92]
Ruling Hearts Through Tastebuds. Indian Cuisine in Global Blends - Medium
2024 article on Awadhi Murg Korma as a heritage dish evolved in Awadhi cuisine influenced by Mughlai traditions.