Home Search Contact Us

KORMA (South Indian Style)



North Indian Korma differs from Southern Counterpart in two ways. The northern Kurma uses no Ginger, No Pepper and No Jeera. Usage of Coconut is also absent. It is not spicy and for southern taste, it tastes bland. I am posting my favorite Korma recipe which I hope you will try and enjoy. This Korma or Kurma goes great with almost anything as a side dish.

Onion Paste 1/2 cup
Ginger 2"piece (thumb thickness)
Garlic 10 cloves
Green Chillies 2 Nos.
Coconut Paste 1/4 cup
Poppy seeds paste 2 to 3 spoons
Tomato Puree 1/2 cup
Fresh Curds (not sour) 4 spoons

Turmeric Powder 1/2 spoon
Cinnamon powder 3/4 spoon
Clove powder of 3 cloves
Anis star 1/4 flower
Fennel seeds (sombu) 1/4 spoon
Pepper Powder 1/4 spoon
Jeera Powder 1/2 spoon
Dhania Powder 1 spoon
Chilli Powder 1 spoon
Garam Masala Powder 1/2 spoon (optional)

Fresh Lime juice/ sour curds as souring agents to taste
Salt to taste

Green peas 1 cup
Diced Potatoes 150 gms.
Diced Carrot 100 gms.
Diced Tomatoes 1 no.

Cinnamon sticks 3 to 4 nos
Cloves 5 to 6
Jeera 1/4 spoon (optional)
Bay leaves 2 nos
Anis star 1 no.
Cooking oil/Ghee 2 to 3 ladles



Make paste of all the ingredients of Gravy and store in different cups. Make powder of Cinnamon, Jeera (cumin), Clove, fennel seeds, Anis star (after removing the seeds) , Black pepper, etc. Try and make fresh powder of Dhania seeds also. Keep aside all the pastes and dry spices. 

Semi cook all the vegetables in a pressure cooker/pressure pan after adding some salt and 1/4 spoon of Sugar. This is to preserve and enhance the colour of green peas and carrots. 

Take a little Ghee/oil in a Kadai add Onion paste after the ghee is Hot, let it turn golden brown. Add Ginger and Garlic paste and turn for two minutes , now add Tomato puree and fry till oil separates, add fresh curds, coconut paste and stir for a minute .Now add all the dry spices powders, Garam masala powder and salt. Fry for about another minute. Now add poppy seeds paste along with boiled vegetables and a little water if needed. You can use boiled vegetable water also . Let it simmer for another ten minutes or so. Ensure that the vegetables are properly cooked in spicy juice. Now taste for salt and chillies. If needed, add extra as per your taste. If you need more sour, add sour curds or Lime juice to taste. Mix thoroughly. 

Now prepare tempering with rest of ghee/ oil and add Cinnamon and Cloves , Bay leaves and Jeera .When cloves start popping, tamper the Kurma and cover it. 

Serve hot after 1 hour after reheating. This Kurma would steal the hearts of all your loved ones.

Ps. In Non veg Kurma, some Badham and Cashew nut paste is also added.


And as usual Don't forget to post the feedback.

Back to Curries

Thanks to all the ForumHubbers for making this happen