Korma

Korma is a tantalizing blend of flavors that requires a fair amount of technique to execute properly, which can often lead to a lot of questions for novice cooks. The most common problem areas are the marination process, the appropriate use of spices, and achieving the perfect creaminess while avoiding curdling. The key to a rich and flavorful Korma lies primarily in its marination. The marination process allows the meat or vegetables to absorb the spices, leading to a depth of flavor in the finished dish. Another challenge area is the spices. Authentic Indian Korma uses a combination of both whole and ground Indian spices. It's important to know when and how to add them, as the wrong timing could lead to unappetizing burnt spices. Lastly, the creamy sauce is a critical element of Korma. Achieving the perfect smooth and creamy texture can be somewhat tricky, especially avoiding curdling which can occur when yogurt is not used correctly. One of the lesser-known tips is to use a hand blender to puree the korma gravy before adding the marinated meat, this gives the dish a smooth texture and a wonderful creamy consistency. Also, pan roasting the spices before grinding enhances the flavors immensely.