The origins of KORMA date back to 16th Century, it was a delicacy served by the Mughal Court kitchen. Rumour has it that a famous white version of the dish was served to Emperor Shah Jahan and guests at his unveiling of the Taj Mahal. The colour of the Korma varies from being white to light brown to dark brownish red. That is because of the ingredients added. There are no red chillies added as it is expected to be mild, fragrant and delicate curry. In South-India, use of coconut, poppy seeds and coconut cream makes the Korma tilt towards cream colour where in North the thickness is added by adding cashew nuts or melon seeds. There are different school of thoughts re use of coconut / onions (white) and tomatoes.
This is my take on the gravy, it leans more towards darker cream side as it has very few spices which leans towards brownness for example Garam Masala, cumin power and coriander powder. It does have coconut, coconut milk powder and cashews. You can always finish the curry by adding coconut cream which lightens the colour and brings fresh coconut flavours.
Ingredients - cashews, onion, coconut, coconut powder, coriander powder, garam masala, salt, cooked in canola oil, tempered with green cardamon, cinnamon, bay leaf and cumin seeds.
Allergens - cashews
Cooks 1 kg of chicken or lamb or paneer or vegetables
HOW TO USE IT?
- Saute completely the protein of your choice (chicken / tofu / paneer or vegetable) in a separate pan with coconut oil
- Add in a separate pan the gravy, ½ to 1 cup of boiling water
- Bring to one boil, add your protein and mix
- Check for salt
- Finish off by adding coconut cream or milk and garnish with finely cut fresh mint leaf