Jul 09 2026
Restaurants›Curry Leaf›Korma Recipe

Korma Recipe

Inspired by Curry Leaf
Time1h
Serves4

Cream-based curry made with exotic spices and a paste of ground nuts and herbs.

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Ingredients

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Spice Mix

Nut Paste

Main Ingredients

Method

Preparing the Spice Mix

  1. 1

    Roasting the Spices

    In a small pan over medium heat, dry roast the coriander seeds, cumin seeds, cardamom pods, and cloves for about 3-4 minutes until fragrant. Remove from heat and let it cool.

  2. 2

    Grinding the Spices

    Once cooled, grind the roasted spices into a fine powder using a spice grinder or mortar and pestle. Set aside.

Making the Nut Paste

  1. 3

    Soaking the Nuts

    In a bowl, soak the cashews and almonds in hot water for 30 minutes to soften.

  2. 4

    Blending the Paste

    Drain the nuts and blend them with 1 cup of water until smooth. Set aside.

Cooking the Korma

  1. 5

    Sautéing Onions

    In a large pan, heat the vegetable oil or ghee over medium heat. Add the finely chopped onions and sauté until golden brown, about 8-10 minutes.

  2. 6

    Adding Garlic and Ginger

    Add the minced garlic and grated ginger to the pan, sautéing for another 2 minutes until fragrant.

  3. 7

    Cooking the Chicken

    Add the chicken (or paneer) to the pan and cook until browned on all sides, about 5-7 minutes.

  4. 8

    Incorporating Tomato Puree and Spice Mix

    Stir in the tomato puree and the ground spice mix. Cook for an additional 3-4 minutes, allowing the flavors to meld.

  5. 9

    Adding Nut Paste and Coconut Milk

    Pour in the nut paste and the can of coconut milk. Stir well, and let the mixture simmer on low heat for about 20 minutes. If the mixture is too thick, add a little water to reach desired consistency.

  6. 10

    Final Seasoning

    Season with salt to taste and stir in the chopped fresh cilantro just before serving.

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