Vegetable Korma makes up to be a delicious companion with hot rotis and chapatis. The korma is more popular in North India while the kurma is more relished in the south. Both recipes have very minute difference owing to the ingredients used and the method of making it.
But the end result of both cooking styles is a delicious dish that tastes heavenly. In fact, it is very easy to make both the veg and non-veg variants of Korma.
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Classically, a korma is a dish wherein meat or vegetables are braised with water, stock, and yogurt or cream. The flavor of a korma depends a lot on the spices, ingredients and how well the recipe is allowed to braise over medium heat. The mixture of spices includes grounded coriander and cumin which is sprinkled over yogurt kept below curdling temperature.
It is a characteristically a Mughlai dish which can be traced back to the 16th century. The word korma or kurma is derived from Urdu ḳormā or ḳormah, meaning “braise”.
Vegetable Korma brings the wholesomeness, nutrients, and vitamins of seasonal veggies. You can add vegetables according to your choice and availability.
Different ways of making Korma
One is the traditional South Indian Kurma where a lot of coconut is used. But if you don’t’ like the taste of coconut you can always replace it. In its place, to thicken the gravy, you can use boiled and mashed potatoes. It is eaten with parota, which is made of maida instead of wheat or atta.
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The North India Korma, on the other hand, has thick, moderately spicy and creamy gravy. It is a dish that uses a lot of yogurt, heavy cream and vegetables in a blend of spices. This looks a little darker in color than the South Indian Kurma.
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Not only is it spelt differently in the North and South, but the gravy bases are also different, even though they are the same dish. Korma or Kurma they both taste heavenly!
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