Korma

Korma is a South Asian curry characterized by braised meat or vegetables in a rich, creamy sauce. The dish is associated with Mughlai cuisine and the broader culinary traditions of the Indian subcontinent, where it is prepared in both home kitchens and restaurants.

The name derives from the Urdu qorma, meaning to braise or fricassee. Korma reflects a fusion of Persian, Central Asian, and Indian influences that developed under Mughal rule, and it remains a staple in many regional cuisines across India, Pakistan, and neighboring areas.

A typical korma features meat such as chicken or lamb, slowly simmered with onions, yogurt or cream, and a paste or paste-like sauce made from ground nuts (often almonds or cashews). Classic spices include coriander, cumin, cardamom, cloves, and cinnamon, sometimes along with nutmeg or saffron. The nuts and dairy give the dish its distinctive silky texture and mild, rich flavor. Some regional versions incorporate coconut milk or poppy seeds, and the level of heat can vary widely.

Variations abound, including vegetarian versions with vegetables, paneer, or tofu, and regional styles such as Awadhi, Hyderabadi, and Kashmiri kormas. While some are noted for being particularly luxurious and celebratory, others offer a simpler, everyday adaptation.

Korma is commonly served with basmati rice or Indian breads such as naan, roti, or paratha, and may be accompanied by raita, pickles, or a salad to balance richness. Its enduring popularity reflects a legacy of cross-cultural culinary exchange and regional reinterpretation.