The word Korma (Persian: قورمه Azid) derives from the Turkish verb for roasting/grilling of Azid (Kavurma). Korma (Azid) has its roots in the Mughlai cuisine of modern-day India and Pakistan.
The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices.
Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use lamb, chicken, beef or game; some kormas combine meat and vegetables such as spinach and turnip.
The famous Mughlai cuisine is developed in the royal kitchens of Mughal Emperors of Indian sub continent.Mughlai food is famous for its rich and creamy sauces ,which are exclusively made with nuts,cream, flavourful and exotic spices and itra(essence).
Today i am posting recipe of hyderabadi mixed vegetable korma curry recipe.
1/4 cup beans
1/4 cup carrot
1/4 cup cauliflower
1/4 cup brinjals
1/4 cup simla mirchi
1/4 cup green peas (matar)
1/4 cup boiled potato
1 cup dahi (yoghurt)
1 tsp ginger garlic paste
1 tsp red chilli powder
1 tsp turmeric powder
1 onion sliced
1 tomato chopped or pureed
1/4 tsp sesame til powder
1/4 tsp lavang (cinamom) powder
1/4 tsp elaichi (cardamom) powder
2 tsp coriander leaves
Salt as per taste
1. Deep fry the vegetables like beans , carrot ,flower ,brinjal ,simla mirchi,potato & peas keep aside.
2. Add 2 tbsp ghee , 1 onion sliced , ginger garlic paste , haldi powder ,red chilli powder,chopped tomatoes & mix well .cook till tomatoes are well cooked . Add 100 gms dahi & mix well .
3. Add remaining veggies salt & mix well .
4. Cook uncovered for 5 minutes.lastly add til powder ,elaichi powder ,lavang powder & mix well.
5 Garnish with coriander & serve with butter roti & butter naan.