Korma Sauce

Tags / Categories: Creamy, Mildly Spiced, Coconut, Yogurt, Cashew, North Indian, Mughlai Cuisine, Curry, Sauce for Meat & Vegetarian

If you’re after a curry sauce that’s luxuriously creamy, gently spiced, and perfect for both weeknight dinners and special gatherings, korma sauce should be your go-to. This velvety blend is an aromatic symphony of fragrant spices, nuts, and cream, traditionally paired with tender meats or hearty vegetables.

Ingredients List

• 2 tbsp vegetable oil or ghee
• 1 large onion, finely sliced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp ground cardamom
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional)
• 1/2 tsp chili powder (adjust to taste)
• 1/4 cup raw cashews, soaked in warm water for 15 minutes
• 1/2 cup plain yogurt (use Greek-style or full-fat)
• 1 cup coconut milk (full fat preferred)
• 1/2 cup water or stock (adjust for sauce consistency)
• Salt to taste
• Fresh cilantro leaves for garnish (optional)

The Art of Making Korma Sauce

Let’s start with the base — gently sizzling onions in oil or ghee. The key here is patience; the onions should soften to a golden brown, almost caramelized. This takes time but brings out a natural sweetness that’s essential for that balanced korma flavor. While they cook, the kitchen starts to smell amazing — warm, comforting, and inviting.

Next up, in go the garlic and ginger. Stir them until fragrant, about 1-2 minutes, but don’t rush or burn them — burnt garlic? No, thank you! Now, sprinkle in your ground spices: coriander, cumin, turmeric, cardamom, cinnamon, and nutmeg. These aromatic gems give korma its signature depth. Toasting the spices just a bit in the oil helps unlock the flavors — you’ll notice the air filling with a beautifully complex scent.

While that’s happening, take the soaked cashews and blend them with the yogurt until you have a smooth, creamy paste. This is your secret weapon — it thickens the sauce naturally and lends a subtle nutty sweetness. Stir this paste into the pan, then pour in the coconut milk and water (or stock) to loosen things up a bit.

Simmer gently for at least 20-25 minutes, stirring occasionally. The sauce will thicken and the flavors meld together beautifully. Don’t stress if it’s a little chunky or thicker than you expect — that just means it’s rich and real. Adjust salt and spice to taste.

Serving & History: Korma in Your Kitchen

Korma sauce is incredibly versatile. Traditionally, it’s served with tender chicken, lamb, or vegetables, simmered slowly until meltingly soft. It’s equally fabulous with paneer for a vegetarian twist. Serve it over fragrant basmati rice or fluffy naan — you won’t want to leave a drop behind.

Originating from Mughlai cuisine developed in the imperial kitchens of Northern India and Pakistan, korma is a celebration of rich spices and royal indulgence. The word “korma” means “braise” in Urdu, hinting at the slow cooking technique used to tenderize meat and immerse it in the sauce’s creamy goodness. It was created to dress up dishes for emperors, but now it’s a beloved comfort food around the world.

Variations & Substitutions

• Nut-Free: Swap cashews for blanched almonds or use a tablespoon of tahini for creaminess.
• Dairy-Free / Vegan: Replace yogurt with coconut yogurt and use coconut cream for extra richness.
• Protein Options: Chicken, lamb, beef, shrimp, or mixed vegetables like cauliflower, peas, and carrots work brilliantly.
• Spice Level: Add extra chili powder or fresh green chilies if you like a bit more heat. A squeeze of fresh lime brightens things up.

Storage & Make-Ahead Tips

Once cooked, allow the korma sauce to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days, and the flavors actually deepen overnight (lucky you!). If you want to freeze it, pour into a freezer-safe container or heavy-duty zip bag and freeze for up to 2 months. To reheat, thaw overnight in the fridge, then warm gently on the stovetop or microwave, adding a splash of water or stock to loosen if it has thickened too much.

Nutritional Information (Per Serving)

• Calories: ~220 kcal
• Protein: 5 g
• Fat: 16 g (mostly from cashews and coconut milk)
• Carbohydrates: 10 g
• Fiber: 1.5 g
• Sugar: 3 g

Related Sauces / Try Next

• Butter Chicken Sauce – Rich, buttery, and tomato-based delight.
• Tikka Masala Sauce – Slightly smoky and spiced tomato cream sauce.
• Saag Sauce – A vibrant spinach-based curry sauce.

FAQ

Q: Can I use pre-ground spice blends instead of separate spices?
A: Absolutely, a good quality garam masala or korma masala blend works well. Just adjust quantities to taste since blends vary in potency.

Q: Is it necessary to soak cashews before using?
A: Soaking softens cashews for blending, creating a smoother sauce. You can skip soaking if you have a powerful blender, but the texture might be a bit grainier.

Q: Can I make this sauce ahead of time?
A: Yes, korma sauce tastes even better the next day as the flavors meld beautifully. Just store properly and reheat gently.

So, there you have it — a luscious korma sauce that’s worth every stirring spoonful. Whether you’re simmering tender chicken or roasting veggies in this creamy, fragrant bath, you’ll have a cozy meal in minutes and the happy feeling of cooking something truly special. Give it a whirl and savor each bite!