Korma Sauce

Name: Korma Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Indian (Mughlai)
Ingredients: Plain yogurt — 150 g (2/3 cup); Onion, thinly sliced — 1 large; Cashews or almonds, ground — 40 g (1/3 cup); Garlic and ginger paste — 20 g (1.5 tbsp); Whole spices (cardamom, cinnamon, cloves) — 4, 1 and 4; Ground coriander and cumin — 5 g each (1.5 tsp each); Ghee or vegetable oil — 45 ml (3 tbsp); Water or stock — 250 ml (1 cup)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

15 min

Prep

40 min

Cook

Ingredients

Plain yogurt — 150 g (2/3 cup)
Onion, thinly sliced — 1 large
Cashews or almonds, ground — 40 g (1/3 cup)
Garlic and ginger paste — 20 g (1.5 tbsp)
Whole spices (cardamom, cinnamon, cloves) — 4, 1 and 4
Ground coriander and cumin — 5 g each (1.5 tsp each)
Ghee or vegetable oil — 45 ml (3 tbsp)
Water or stock — 250 ml (1 cup)

Method

Heat ghee in a heavy-bottomed pot; add whole spices, frying briefly until fragrant.
Add sliced onion, cook slowly until deeply golden, about 15-20 minutes.
Blend the cooked onion with a little water to a smooth paste; return to the pot.
Add garlic-ginger paste, ground coriander and cumin; cook 2-3 minutes.
Whisk yogurt smooth and add gradually, stirring constantly; add ground nuts and stock, simmer 15-20 minutes until
thickened and rich.

Cultural Background: A mild, aromatic sauce built on yogurt, ground nuts and warm whole spices, korma traces its roots to Mughal royal kitchens, its gentle richness historically prized as a refined dish suitable for delicate palates at the imperial court.

Tips: • Whisking the yogurt before adding, and stirring constantly as it's incorporated, prevents it from curdling in the hot sauce. • Slow, deep caramelisation of the onions is essential to korma's characteristic sweet depth.

Variations: • Use coconut milk instead of yogurt for a South Indian-style korma variation. • Add saffron-infused milk for an extra luxurious, fragrant version.

Storage: Refrigerate up to 3 days, or freeze up to 2 months.

Reheating: Reheat gently over low heat, stirring occasionally; avoid boiling to prevent yogurt separation. Nutrition (per serving) Approx. 130 kcal, 3 g protein, 10 g fat, 7 g carbohydrate per 100 ml serving.

FAQs: What is korma sauce traditionally used for? A mild, rich gravy for chicken, lamb or vegetables, especially popular for guests unfamiliar with spicier Indian dishes. Why did my yogurt curdle in the sauce? It was likely added too quickly to sauce that was too hot; whisk it smooth first and stir constantly while adding gradually over moderate heat.