Korma Cooking Sauce Recipe

Toast spices and soften onion

Heat a large skillet or saucepan over medium heat. Add the vegetable oil and butter. When butter is melted and foaming, add the chopped onion and a pinch of salt. Sauté, stirring occasionally, until translucent and starting to turn golden, about 6-8 minutes.

Add aromatics and ground spices

Add the minced garlic and grated ginger to the pan and cook 1 minute until fragrant. Stir in ground coriander, cumin, turmeric, ground cardamom, and cinnamon and cook 30–45 seconds to bloom the spices without burning.

Tomato paste and stock

Stir in the tomato paste and cook for 1 minute to slightly caramelize. Pour in the stock and add the crushed green cardamom pods if using. Scrape any browned bits from the pan and bring the mixture to a gentle simmer.

Add cream

Reduce heat to low and stir in the coconut milk or heavy cream. Allow the sauce to simmer gently for 4–6 minutes, stirring occasionally, to meld flavors and slightly thicken.

Soak/blend cashews

While the sauce simmers, place the raw cashews and warm water in a blender. Blend on high until completely smooth and creamy, about 1–2 minutes. If needed, add a tablespoon of additional warm water to achieve a smooth texture.

Temper yogurt and combine

In a small bowl, whisk the yogurt to smoothness. To prevent curdling, temper the yogurt by slowly whisking in 2–3 tablespoons of the hot cream sauce until warm. Then stir the tempered yogurt and cashew cream into the simmering sauce. Simmer gently for 3–5 minutes, stirring, until the sauce is velvety and slightly thickened. Keep heat low — do not boil vigorously after adding yogurt.

Adjust seasoning

Stir in the brown sugar (or honey), lemon juice, salt, and black pepper. Taste and adjust seasoning as needed, adding more salt or a little more sugar for balance. If the sauce is too thick, thin with 1–2 tablespoons of warm stock or water.

Finish with garam masala and herbs

Remove the pan from heat and stir in the garam masala. Let the sauce rest for 2 minutes, then remove and discard the green cardamom pods if used. Stir in chopped cilantro just before serving.

Storage and use

Use immediately with cooked chicken, vegetables, or paneer. To store, cool to room temperature and refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently over low heat, adding a splash of stock or water if needed.