February 12, 2025
KORMA COMES FROM THE URDU WORD QORMA AND REFERS TO A COOKING TECHNIQUE OF BRAISING MEAT IN YOGURT AND/OR STOCK.
This style of cooking has its roots in Mughal court kitchens. When you think about curry - it's thinner and usually tomato-based. A korma is thicker, creamier, and indulgent. Think about a butter chicken - I would put that in the korma category, though there are always middle grounds with dishes.
In this specific example, I used pistachios - not typically used - to create a beautiful light green/yellow-hued curry along with some cream and yogurt. You can replace the pistachios with any nuts - I was thinking of trying pecans and macadamia nuts! But, keep the technique the same - soak them, remove the skin, and then grind them down into a paste. Cashews would be perfect and are commonly used.
Because I love how delicate this dish is, I did not add tomatoes or cilantro as some recipes call for. I prefer to finish it with a sprinkle of ground cardamom for a luxurious and delicious korma that will hit the spot every time. Thank you to everyone who joined my Curry Virtual Master Class in February and cooked this up with me. Always remember, the best way to learn is to cook it yourself. Consider joining our next one - A Coconut Egg Curry class in March!
Make the sauce (until Step 6) and use it to drizzle over roasted cauliflower steaks or other veggies. You can store the sauce once cooled in the fridge for up to two weeks or in the freezer for up to three months. When using veggies in this dish, go for larger chunks of carrots, onion, sweet potatoes, and even eggplant. Want an extra gourmet touch? Soak green or yellow raisins in water for 10 minutes and sprinkle a few over the dish before serving.
Servings: cups
Keywords: indian recipes, pistachios, korma, pistachio korma, vegetarian, chicken, curry, indian curry
Make the sauce (until Step 6) and use it to drizzle over roasted cauliflower steaks or other veggies. You can store the sauce once cooled in the fridge for up to two weeks or in the freezer for up to three months. When using veggies in this dish, go for larger chunks of carrots, onion, sweet potatoes, and even eggplant. Want an extra gourmet touch? Soak green or yellow raisins in water for 10 minutes and sprinkle a few over the dish before serving.
This recipe is by Anupy Singla, Indian As Apple Pie.
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