Korma Base

Origin: Mughlai North India / Pakistan. A base of browned onions blended with yogurt and ground nuts (cashew or almond), simmered gently to avoid curdling, forming the rich, creamy foundation of korma dishes.

Flavor Profile: Rich and mildly sweet, with yogurt’s tang balanced by nut-based creaminess, generally milder in heat than many other North Indian curry bases.

Culinary Uses: Base for chicken, lamb, or vegetable korma, typically finished with warm whole spices (cardamom, cinnamon) and sometimes saffron.

Regional Variations: Regional variation exists in nut choice (cashew versus almond versus poppy seed) and in whether the base is finished with cream for extra richness.

Storage: Refrigerate 3–4 days; freezes reasonably well, though the dairy base benefits from gentle reheating to avoid splitting.

Notes: Afghan qorma base is a related but independently distinct regional tradition.