Korma Base

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.

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