Korma is mildly spiced Indian curry. It was originated in the Indian subcontinent. Korma is an Urdu word which means braise, which refers to cooking technique. Korma is a Mughlai cuisine dish. According to Wikipedia Kormas were often prepared in the Mughal court kitchens, such as the famous white korma, perhaps garnished with vark, said to have been served to Shah Jahan and his guests at the inauguration of the Taj Mahal.
Korma dishes can include vegetables or meat or both. Korma curry is thick to medium thick consistency and has nutty flavors due to the ingredients in it.
Generally, Mughlai recipes are recipes which give rich and creamy texture. Well, known curry houses in the United Kingdom serves Korma, mildly spiced with a thick sauce.
Let get further to the recipe.
2 tbsp Ghee
1 tbsp oil
1 bay leave
6 to 8 almonds
2 tsp poppy seeds
1 small onion fried till golden brown
10 t 0 12 pcs of mushroom cut into half or four.
1 tbsp yogurt
2 to 3 drop of Kevda essence
2 tsp garam masala
1 tsp chili powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
2 tsp ginger garlic paste
- Make a paste of soaked almonds, cashew, poppy seeds, brown onion, and fried onion.
- Heat a pan or Kadai, melt butter and add oil followed by cloves, bay leaf, black and green cardamom, and cinnamon stick.
- Add ginger garlic paste and mushroom and saute on medium to high flame. Let mushroom get half cooked.
- Add nuts paste and turmeric powder, chili powder, garam masala, cumin powder, and coriander powder.
- Cook till the mixture leaves oil.
- At the end add yogurt and cook for a minute or two.
- Put few drops of Kevada essence later.
- I garnished with chopped spring onion, you can garnish with chopped coriander leaves.