A “Korma” is generally a mild and creamy tasting curry thought to be Mughlai (Punjabi or North Indian) in origin. Punjabi kormas are usually made using yogurt, cream, nut pastes or a combination of these ingredients. There are many different varieties of kormas and they are also quite popular in South India as well. In contrast, South Indian kormas are usually made using coconut milk as a thickener.
Personally, I love all kormas. This particular recipe is a wonderful combination of various ingredients taken from both North and South Indian kormas. I have made this dish using eggs in this recipe, but feel free to use chicken, seafood, lamb, paneer, tofu or vegetables instead. The basic “korma” curry sauce is the same regardless of the ingredients used. Just remember to adjust the cooking times accordingly.
This is a great curry for kids and also for those who are new to Indian cuisine. It is a wonderful introduction into the world of Indian cooking for both the cook and one’s guests.
6 large fresh eggs
1 large onion, finely diced
2 large garlic cloves, peeled and finely minced
1” piece of ginger, peeled and finely minced
2 medium tomatoes, finely chopped
1-2 small green Thai chilies, slit in half lengthwise (to taste)
3-4 fresh curry leaves
˝ tsp turmeric
˝ tsp ground cumin powder
1 tsp ground coriander powder
1 tsp garam masala
salt & pepper, to taste
2 tbsp cashews (toasted & unsalted), ground into a thick paste with a little water
1˝ cups thick coconut milk
2 tbsp oil, vegetable or canola
freshly chopped cilantro leaves for garnish
toasted cashew pieces for garnish
Gently hard boil the eggs, let cool and peel. Cut into halves, set aside until needed.
In a large deep skillet or wok on medium high heat, add the oil. When hot add the onions along with the garlic, ginger, green chilies and curry leaves. Stir fry until the onions become translucent and slightly golden brown (about 5-6 minutes). Now add all of the spices (turmeric, ground cumin powder, ground coriander powder, garam masala, salt & pepper). Stir well and let fry for a few minutes until fragrant. Add the cashew nut paste, let cook for an additional 3-4 minutes and then add the tomatoes and coconut milk. Stir well, reduce the heat and allow to simmer for 8-10 minutes until a thick and creamy consistency is achieved. Carefully add the eggs into the sauce and allow them to warm through gently. Garnish and serve with warm chapatis and fragrant basmati rice.
Try using almonds instead of cashews for a different taste. You can also add a few vegetables such as carrots, peas, corn, spinach, potatoes, bell peppers, green beans…..
You can also add a cup of cooked chickpeas (canned is fine) to the dish for an additional boost of protein and delicious flavor.