Indian korma is a rich, creamy curry made with yogurt, spices, and either chicken, lamb, or beef. It's believed to have originated in the 16th century Mughal Empire and has since become a popular dish throughout India and Pakistan. While there are many different variations of korma, they all typically include a combination of onion, garlic, ginger, chili pepper, and ground nuts or seeds.
The different types of korma
There are many different types of korma, each with its own unique flavor. Here are some of the most popular types:
1. Chicken korma: This is a creamy and flavorful korma made with chicken, yogurt, and spices such as garam masala, cumin, and turmeric.
2. Lamb korma: This rich and hearty korma is made with lamb, tomatoes, yogurt, and a blend of spices such as cardamom, cloves, and cinnamon.
3. Vegetable korma: This healthy and flavorful korma is made with a variety of vegetables such as potatoes, peas, carrots, and beans cooked in a spice-infused yogurt sauce.
4. shrimp korma: This deliciously creamy korma is made with shrimp cooked in a rich yogurt sauce flavored with ginger, garlic, and spices such as cumin and coriander.
5. paneer korma: This tasty vegetarian korma is made with paneer (Indian cottage cheese) simmered in a fragrant tomato-based sauce spiced with ginger, cardamom, cloves, and more.
The history of korma
Korma is a dish that originated in the Indian subcontinent. It is a stew or curry made with meat and vegetables, usually cooked in yogurt or cream. The word korma comes from the Persian word for braising, which is kar-mai.
The dish can be traced back to the Mughal era, when it was first mentioned in cookbooks from that period. It likely originated as a way to stretch out expensive ingredients like meat and nuts, by cooking them in a gravy made with cheaper ingredients like yogurt or milk. Over time, the dish became more elaborate and began to incorporate different spices and flavors.
Today, korma is enjoyed all over the world, and there are many different regional variations of the dish. In India, it is often made with chicken or lamb, but you can also find vegetarian versions made with tofu or vegetables. No matter what ingredients you use, korma is always creamy and flavorful, making it a favorite among Indian food lovers everywhere!
How to make korma
There are many ways to make korma, but this is a basic recipe for a classic korma.
Ingredients:
1 tablespoon cumin seeds
2 teaspoons coriander seeds
1 teaspoon fennel seeds
1/2 teaspoon black peppercorns
1/4 teaspoon ground cloves
1 Cinnamon stick, broken in half
6 green cardamom pods, crushed
4-6 garlic cloves, chopped
2 teaspoons grated ginger
1 large onion, chopped
3 tablespoons ghee or butter
2 cups (500 ml) coconut milk
3/4 cup (180 ml) yogurt or sour cream
2-3 tablespoons slivered almonds or cashews
2-3 tablespoons chopped raisins or currants
Salt to taste
To Make the Korma:
Toast the cumin, coriander, fennel, peppercorns, cloves and cinnamon in a dry pan over medium heat until fragrant. Transfer to a spice grinder and grind to a powder. Mix in the cardamom.
Melt the ghee or butter in a heavy saucepan over medium heat. Add the onions and fry until golden brown. Add the garlic and ginger and fry for 1 more minute. Stir in the spice mixture and fry for 1 more minute.
Pour in the coconut milk and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Add the yogurt
Conclusion
Indian Korma is a delicious, fragrant dish that is perfect for a winter meal. It is easy to make and can be made in advance, which makes it a great option for entertaining. With its rich, creamy sauce and tender chunks of chicken, Indian Korma is sure to become a family favorite.
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