🇵🇰 Pakistan recipe
Korma
Korma is the jewel of Mughlai cuisine in Pakistan, a luxurious curry where meat is braised in a voluptuous sauce of yogurt, fried onions, and ground nuts. Unlike its more rustic cousins, korma is a dish of refinement and restraint — warmly spiced rather than fiery, creamy rather than oily. It is the centerpiece of festive meals, wedding feasts, and Eid celebrations, a dish that announces generosity and hospitality on the grandest scale.
Prep20 mins
Cook1 hr 10 mins
Serves4
Difficultymedium
Ingredients
- 750g bone-in chicken or mutton pieces
- 200g plain yogurt, whisked until smooth
- 2 large onions, thinly sliced
- 2 tablespoons ginger-garlic paste
- 2 tablespoons raw cashew paste (cashews soaked and blended smooth)
- 4 green cardamom pods
- 4 whole cloves
- 1 cinnamon stick
- 2 bay leaves
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon garam masala
- 4 tablespoons ghee or vegetable oil
- 120ml warm water
- 1 teaspoon kewra water (screwpine essence)
- Salt to taste
- Garnish: fried onions, sliced almonds, fresh coriander
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 460
- Protein
- 28 g
- Carbs
- 14 g
- Fat
- 32 g
