Various types of kormas exist, but this recipe in particular is based on the Delhi-style korma, sometimes called ‘shahi korma’ or ‘Mughlai korma’. Kormas are rich, special dishes that were eaten on special occasions, unlike kaliya which was lighter and considered everyday food.
Korma was created in the Mughal court and further evolved in the court of the nawabs of Oudh. Korma—as we know it in the India, Pakistan and Bangladesh—is a result of the fusion of Persian, Central Asian and Indian way of cooking.
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According to author Rana Safvi, for this kind of korma, which she grew up with, no turmeric or tomatoes would be used. Kormas are cooked in lots of yoghurt, and the sweetness of the fried onion and the nuts balances the acidity and salt. Kormas are also cooked entirely in ghee, but we have used a combination of neutral oil and ghee instead. Obviously, the ghee-only version will taste better. We have also gone easy with the cream, using it only for garnishing. This is not for health reasons—we genuinely feel that this particular version of korma tastes better if the cream is kept to a minimum.
– VahChef’s birista video:
– Rana Safvi’s article on korma:
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