Quorma

Quorma is a dish in South Asian cuisine, commonly described as a creamy curry whose defining feature is a sauce thickened with yogurt, cream, coconut milk, or ground nuts. It is typically prepared with meat such as chicken or lamb, or with vegetables, and is cooked slowly to develop a rich, mildly spiced flavor. The name is a variant spelling of korma, and in different regions the dish may be pale or slightly orange depending on ingredients used.

Origins lie in Mughlai cuisine of the Indian subcontinent, reflecting Persian and Central Asian influences on royal kitchens in medieval India. Over time, quorma spread to various regions of India, Pakistan, and Bangladesh, where local spices and dairy products shaped regional versions.

Preparation: The sauce starts with a base of onions, garlic, and ginger, then adds yogurt or cream and ground nuts such as almonds or cashews. Whole or ground spices—cumin, coriander, cardamom, cloves, cinnamon, garam masala—are used, with optional saffron or kewra. The mixture is simmered until tender and the sauce coats the meat or vegetables.

Variants: Chicken quorma (murgh qorma), lamb or beef quorma, and vegetable quorma are common. Some versions are milder and creamier; others use tomato or yogurt for tang. Regional interpretations may include coconut milk in coastal areas.

Serving and reception: Quorma is typically served with basmati rice or Indian breads such as naan or paratha. It is often part of celebratory meals or special-occasion menus and is a fixture in many South Asian restaurants worldwide.

Etymology: The spelling quorma reflects transliterations from Urdu, Persian, and Hindi; korma is the more common form in many contexts. The concept refers to a braised, gently simmered dish that results in a rich, smooth sauce.