Korma — the Mughal-origin braised meat preparation enriched with yogurt, cream, and ground nuts — represents the opposite end of the Indian flavour spectrum from the tomato-chilli preparations of the south. Its defining character is richness, not heat; its technique is the management of yogurt (and later cream) additions that must not curdle, and the slow enrichment of a sauce that becomes increasingly smooth and complex over a long, gentle cook.
Korma demonstrates that Indian cooking is not synonymous with chilli heat — the Mughal court aesthetic was one of delicacy, fragrance, and richness. The card amom-rose-nut flavour vocabulary of korma is closer to Persian cooking than to South Indian cooking, reflecting its Mughal heritage.
- **The yogurt addition — off heat:** The technique that defines korma. Full-fat yogurt (strained yogurt/thick yogurt only — thin yogurt cannot survive the acid-and-heat challenge) beaten until completely smooth, added to the hot curry base in small amounts with the pan removed from direct heat. Each addition of yogurt must be stirred rapidly into the hot base before returning to gentle heat. [VERIFY] Bharadwaj's yogurt addition technique. - **The nut paste:** Raw cashews or blanched almonds (or a combination) soaked in warm water 20 minutes, then blended with water to a completely smooth paste. Added to the simmering sauce — it thickens, enriches, and slightly sweetens. - **The aromatic base:** Onion cooked very slowly in ghee until pale gold (not the deep caramelisation of rogan josh or madras-style curries) — the subtle sweetness rather than bitterness is the foundation of korma's gentleness. - **The whole spice aromatic:** Green cardamom, cassia, cloves, bay — bloomed in ghee first before the onion is added. - **The cream:** Added at the end — just enough to enrich without producing a heavy, coating sauce.
Indian Cookery Course