Korma — from the Turkish kavurma (braising) — is the Mughal court curry in which protein is braised in a sauce of yogurt, cream, and aromatic spices (cardamom, rose water, kewra water) with no tomato and minimal chilli. It is the opposite of the tomato-based North Indian curry in every dimension: pale, mild, aromatic rather than assertive, rich rather than bold. The technique requires the yogurt to be added cold, in small amounts, and beaten smooth before each addition — otherwise it curdles on contact with the hot fat and spices.
- **Caramelised onion base:** The onions are cooked until very dark — deep brown — and then sometimes processed into a smooth paste before continuing. This deep caramelisation provides the colour and the sweet depth that korma's mild spices need. - **Yogurt addition — the technique:** Full-fat yogurt beaten smooth. Remove the pan from heat. Add a tablespoon of yogurt; stir vigorously until incorporated. Return to low heat; cook until the yogurt is absorbed. Repeat with another tablespoon. This gradual, off-heat addition prevents curdling. [VERIFY] Bharadwaj's specific yogurt addition technique. - **The aromatics:** Korma uses the "white spices" — green cardamom, white pepper, mace, rose water, kewra water. No chilli (or minimal). The flavour is floral, warm, and rich — not hot. - **Cashew or almond paste:** Often added for richness and body — raw cashews blended with water into a smooth paste. - **Cream:** Added at the end, off heat. Decisive moment: The first tablespoon of yogurt — the moment of commitment. If the pan is too hot and the yogurt hits the oil directly, it curdles immediately and cannot be recovered. Remove from heat, let the pan cool slightly, then add the yogurt. The pan temperature is correct when the yogurt sizzles gently but does not separate or split immediately.
Indian Cookery Course