Korma, Kurma, Yellow Curry, or howsoever you call it, it refers to the same delicious thick spiced rich curry base with cooked veggies (or meat). Poke the South Indian sitting next to you and ask him about Korma… his memory train will take him to that Street Vendor near his house that served him the world’s best Parotta-Kurma. However unhygienic he knew the place was, and how-may-ever times he was chided by his Ma, he was there at the store every evening, and THAT made his day.
Now off you go – make this for your kids at home before they disappear to the World’s best Gravy store near your house!
Korma has its roots in the Mughlai cuisine of the Indian subcontinent. In the United Kingdom, a korma as served in curry houses is known to be mildly spiced dish with a thick sauce. It often features almonds, cashews or other nuts, and coconut or coconut milk. Then the famous Navratan korma is a vegetarian korma made with vegetables and either paneer (an Indian cheese) or nuts – or sometimes both.”Navratan” means nine gems, and it is common for the recipe to include nine different vegetables. That’s not it, there are other some variations too- they come in different colors, flavors and there are multiple regional specialties also – I have thrown in some of the popular.. Try them out and let me know your favorite!
PS: Korma tastes great with Parotta, Chapathis, Butter Naan or Phulkas!
My Top Recipe Recommendations
- Classic Indian Vegetable Kurma – This creamy coconut based stew is something you can relish twice a day in the US Winters. You can replace Jalapeno with Green Chilies in this recipe
- Navratan Korma -The aromatic, flavorful, rich and mildly sweet Navratan Korma was named as a tribute to the original Navratan- the nine courtiers of Mughal Emperor, Akbar. That doesn’t mean this is a tough and time consuming recipe. It’s rather simple and can be prepared quickly if you’re planning to have guests over- provided you have nuts and spices at home. The “nine jewels” can be 9 garnishing ingredients or the 9 vegetables.
- Paneer Korma – This one is very unique in taste compared to the rest of the Korma gravies. Poppy seeds and coconut are ground to a smooth paste and are cooked along with onion tomato paste till it gives out the awesome aroma
- Potato Peas Kurma Curry – Will take you back home for certain. This is no where near restaurant style and is meant to be that way. Get your Phulkas ready!
- Chana Kurma – This tastes especially great with Puttu (popular breakfast dish from Kerala that are steamed cylinders of ground rice layered with coconut). This tastes great with Chapatis too!
- Kerala Style Veg Korma – The number of green chilies used in this recipe shouldn’t shock you. Kerala’s recipe is usually rich in coconut and cashewnuts, this will mellow the taste of chilies used in the gravy, dial it down it you prefer sweeter taste
- Chettinad Style Veg Korma – This will take you to your childhood memories of eating on the Indian Streets. Try this with Biryani, Pulao, Chapati, Appam, Idiyappam, or Poori!
- Vegetable Kolhapuri – Kolhapuri cuisine is known for it’s spicy, hot and pungent flavors. If you want to hit it closer to authentic, try to use the Kolhapuri Masala that is a red chili powder made using Lavangi Chilies
- Hotel Saravanaa Bhavan Korma – Rather popular in Tamil Nadu, this can be prepared at home- but let me warn you, check out the ingredients needed before you set your mind to it!
- Tomato Kurma – This is a popular Kurma recipe that pairs great with Indian Breakfast recipes like Idli Dosa, Idiyappam and Poori. Really easy to prepare with no requirement of shopping beforehand
My Improv & Notes
- When preparing Paneer Korma – make sure the yogurt is not sour
- As I always recommend, please make sure to fry Paneer pieces in Butter or Ghee for the flavor. Check the texture of Paneer- you don’t want to make them chewy!
- For me, poppy seeds go in Kurma as much as coconut milk is needed in most classic Korma recipes. They simply change flavor and add thickness to the gravy. If you don’t have them at home, no problem- cashew nuts can easily replace them
- In Navratan Korma – chose your favorite Seasonal veggies – 6-9 veggies will do the magic. You can also add Paneer cubes to the gravy and Pineapple for sweetness!
- Coconut milk has to be added at final stage and should not boil kurma after adding coconut milk as it tends to curdle while boiling
- Generic tip for boiling veggies for Korma Gravy – make sure they don’t turn mushy. If pressure cooking, one whistle should do
Restaurants Serving Best Korma in Bay Area
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