Korma Masala Recipe
Make Korma Masala Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Spices
Protein (Optional)
Garnish
Method
Preparation
- 1
Heat Oil
In a large pan, heat the vegetable oil over medium heat.
- 2
Sauté Onions
Add the finely chopped onions and sauté until they are golden brown, about 5-7 minutes.
- 3
Add Garlic and Ginger
Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
- 4
Combine Tomatoes
Add the pureed tomatoes to the pan and let it cook for 5 minutes, stirring occasionally.
Cooking
- 5
Add Coconut Milk
Pour in the coconut milk and bring the mixture to a gentle simmer.
- 6
Mix in Spices
Stir in the coriander powder, cumin powder, turmeric powder, garam masala, chili powder, and salt. Mix well.
- 7
Cook Protein (if using)
If using chicken or paneer, add it to the pan. Cook for 15-20 minutes, or until the chicken is cooked through or paneer is heated.
- 8
Simmer and Thicken
Let the Korma simmer for an additional 10-15 minutes until the sauce thickens slightly.