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 the 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!