Indian Korma Curry Sauce
Korma curry is an iconic dish of Indian Mughal cuisine, traditionally cooked over low heat in a rich and spicy sauce. Original recipes used yogurt and cream to achieve a creamy texture, but modern versions often use coconut milk. This korma curry sauce is perfect for both vegetarian and meat dishes. It is a true culinary experience for lovers of Indian food and is easy to prepare at home.
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Ingredients for this recipe
Servings: 4
1
Onion
3
cloves
Garlic
10
g
Fresh Ginger
50
g
Tomato Paste
200
ml
Coconut Milk
20
ml
Vegetable Oil
1
tsp
Ground Coriander
1
tsp
Ground Cumin
0.5
tsp
Ground Turmeric
1
tsp
Garam Masala
0.5
tsp
Ground Cardamom
0.5
tsp
Ground Cinnamon
1
tsp
Salt
20
g
Almond Flour
50
ml
Water
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Preparation Steps
1
Finely chop the onion, garlic, and ginger.
2
Heat the oil in a skillet over medium heat. Add the onion and sauté until golden brown, about 5 minutes.
3
Add the chopped garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4
Stir in the tomato paste and cook for 2-3 minutes to allow the flavors to meld.
5
Sprinkle in the spices (coriander, cumin, turmeric, garam masala, cardamom, cinnamon) and mix thoroughly.
6
Pour in the coconut milk and water, then stir until smooth.
7
Stir in the almond flour to thicken the sauce, and cook for an additional 5 minutes.
8
Taste and add more salt or spices according to your preference.
9
Let it cool slightly, then serve with freshly prepared dishes or store in an airtight container.
