The word korma is derived from the Urdu word qorma which means to braise. The braising technique is what gives the korma its unique flavour. The origins of the korma lie in the Mughlai cuisine. The korma featured in Mughal courts during the 16th century when they settled in the Indian sub-continent. The use of certain spices as well as yoghurt to marinate the dish makes a whole lot of difference. From vegetables to meat, anything can be added to a korma. It is thick and rich in flavour and white korma was a popular dish in the court of Shah Jahan. A mughlai curry, from the northern part of the Indian sub-mainland is prepared with some sweet and flavourful spices that's an absolute treat to your taste buds. Seek this amazing and delicious made with some rich ingredients and serve it with some pulao for your coming dinner party.
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