How to make korma sauce

My usual choice for curry is something pretty hot with a rich tomato based gravy, bypassing those on offer with a creamy sauce like the classic korma. Maybe I’ve been a little foolish in my curry single mindedness as the korma is a wonderful dish. It may be mild but it lacks nothing in flavour and that creaminess and subtle heat make it a great winter warmer.

I will show you how to make korma sauce and although I make vegetarian koftas for this recipe just remember you can put anything in this sauce. Chicken, lamb, mixed veggies even beef or prawns. Just briefly fry with the onions before finishing the sauce and you won’t go wrong.

The korma has a tradition as rich as the dish itself, having travelled across from Persia via the Mughal Empire into what is now Northern India and Pakistan. The korma has also historically had royal connections as one would expect of a dish so delicate and luxurious.

You want to eat like an Emperor right? So get stuck in and start cooking!

The following recipe is enough for 4 people; simply adjust the quantities for less/more people.

Korma Sauce

2 x Medium Onions sliced
200ml x Plain Full Fat Yoghurt or Single Cream
2 x Indian (or regular) Bay Leaves
2 x Dried Kashmiri Chillies
4 x Cloves
4 x Green Cardamom
2 x Pinches Garam Masala
4-6 x Tbsp Ground Almonds (to required thickness)
3-4 x Tbsp Good Quality Vegetable Oil or Ghee
Salt to taste

Optional

2 x Pinches of Asafoetida Powder (Do try to get it!)
Sliced Fresh Chilli to taste

Heat the oil or ghee in a frying pan on a medium heat then throw in your bay leaves, Kashmiri chillies, cardamom pods and cloves. Fry for about a minute then add your sliced onions. Now we want to fry these off until brown and nicely caramelised but not burned, so keep an eye on them. About 6-8 minutes should do it but don’t be afraid to keep going to achieve a golden brown colour from them.

NOTE: If you are going to use meat, halfway through cooking the onions add your diced meat to the pan to brown and seal.

Once done take off the heat and allow the pan to cool down a little. The reason we are doing this is because the yoghurt or cream (depending on how indulgent you’re feeling!) is going into the pan and we don’t want to split it.

Add the yoghurt or cream and slowly stir into the pan and add a little water to thin out and a pinch of salt.

Put the pan back on a low heat and add the Garam Masala and the ground almonds and bring to a low simmer. If you like it spicier add some of your favourite fresh chilli sliced.

Cook until the desired thickness is achieved and if using meat or seafood ensuring it is cooked through.

It a great sauce and if you want to try something a little more technical, and trust me these veggie koftas are worth the effort, carry on reading…

Vegetable Koftas

For the balls

4 x Unripe Bananas or 2 x Plantains
300g x Paneer or 2 x Small Potatoes Normal or Sweet
Salt to taste

For the filling

100g x Mushroom
4 x Dates
2 x Tsp Amchur (Mango) Powder

I did say this was technical! The unripe bananas are not those green ones in amongst the normal bananas at your local supermarket, oh no, they are young immature bananas you will find at any good Asian greengrocers.

Steam the young bananas or the plantains by making a slit in the skin on both sides and then pace them in your steamer, they should take about 10-15 minutes.

Once done place to one side and allow them to completely cool. If using the potato option then peel and boil them until done.

Drain and allow them to cool.

While letting that cool roughly chop the mushrooms and fry in a pan with a little oil, once done finely chop the dates and combine with the amchur powder.

Again allow this filling mix to cool.

Once the ingredients for the balls have cooled mash them together. If using the paneer option grate it first to make mashing together easier. Add salt to taste.

Now make a ball of this mixture in you hand about 1½ to 2 inches or 4-5 cm in diameter. Then press them into a flat disc and place a pinch of the filling mixture in the middle. Now pull up the edges of the disc to seal in the filling and roll them back into a ball shape.

TIP: These are going to be covered in our delicious sauce so don’t try to be a perfectionist when rolling these!

Add to the sauce and heat through.

There you have it, an authentic, moreish korma to wow your family and friends.

I really hope you enjoy this recipe as much as I do, and that it becomes one of your go-to recipes to fix those curry cravings!

Please remember to tell me how you got on with this recipe or if you tried it with meat or seafood please share in the comments below.

Michael Robinson

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The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator