A mild, creamy curry dish featuring meat or vegetables braised in a sauce made with yogurt, cream, nuts, or coconut, originating from Mughal cuisine.
From Urdu 'qormā,' derived from Turkish 'kavurma' meaning 'braised.' The word entered Indian cuisine through the Mughal empire, referring to the slow-braising technique that creates tender, flavorful dishes.
Korma represents the sophisticated palace cuisine of the Mughal emperors, where the technique of slow-braising with dairy and nuts was considered the height of culinary refinement! The dish was designed to be mild and luxurious, using expensive ingredients like saffron, almonds, and cream to show wealth and status at royal feasts.
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