Korma Sauce Recipe

Soak the raw cashews and blanched almonds in 1 cup warm water for 20–30 minutes to soften; drain and reserve the soaking liquid.

If using whole cardamom pods, crack them and remove seeds. Measure and ready the other spices and aromatics.

Toast

Warm a small dry skillet over medium heat. Add the coriander seeds, cumin seeds, cardamom seeds, and cloves. Toast, shaking the pan frequently, until fragrant and lightly colored, about 2–3 minutes. Remove from heat and let cool briefly.

Grind

Transfer the toasted spices to a spice grinder or mortar and pestle. Add the ground turmeric and mild chili powder. Grind to a fine powder. Set aside.

Drain the soaked nuts and add them to a blender with the whisked yogurt and 2–3 tablespoons of the reserved soaking liquid. Blend to a very smooth, creamy paste. If needed, add up to another 1–2 tablespoons water to reach a velvety texture.

Optionally, reserve 1 tablespoon of the nut paste for garnish; otherwise keep all for the sauce.

Heat the butter or ghee and oil in a heavy skillet or saucepan over medium heat until shimmering. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and begins to brown lightly, 8–10 minutes. This develops the sweet base typical of korma.

Add the minced garlic and ginger and cook 1–2 minutes more until aromatic, taking care not to burn.

Stir the toasted spice powder into the pan and cook 30–45 seconds to bloom the ground spices.

Add the nut-yogurt paste to the pan and stir to combine. Cook gently for 2–3 minutes to warm through; do not allow the yogurt to separate—reduce heat if necessary and stir continuously.

Pour in the chicken or vegetable stock and coconut milk, stirring to incorporate. Add the optional korma curry paste or tomato paste (if using) for color and depth. Bring to a gentle simmer.

Season with salt, black pepper, and sugar or honey. Simmer uncovered on low heat for 10–12 minutes, stirring occasionally, until the sauce is thickened and glossy.

Taste and adjust seasoning: more salt, a pinch more sugar to balance, or a squeeze of lemon/lime juice (about 1 tsp) to brighten.

If the sauce is thicker than desired, whisk in up to 2–4 tablespoons of reserved nut soaking liquid or stock until you reach the preferred consistency.

Stir in chopped cilantro and fold in any optional fried shallots or caramelized onions for texture and garnish.

Serve the korma sauce warm over cooked chicken, lamb, paneer, or vegetables. Garnish with reserved nut paste (optional), more cilantro, and a final drizzle of melted ghee if desired.

Store cooled sauce in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. Reheat gently to avoid curdling.