Egg korma is a delicious, creamy and flavorful dish which goes very well with Naan and Paratha. Kormas typically have a gravy made of onions, lots of tomatoes, Cashew nuts and whole spices like cinnamon, cardamom, cloves, coriander, cumin, etc. Korma is a dish that can be made with yoghurt, cream, nut and seed paste or coconut milk which is usually considered a type of curry. Korma can be either vegetarian or non-vegetarian. Some of the very popular Korma recipes prepared at most of the Indian homes and available at most of the restaurants are Chicken Korma, Mutton Korma, Egg Korma and Vegetable Korma.
Traditionally the korma originated from the Mughlai cuisine and spread to the modern day India and Pakistan. There are many techniques and styles of preparing the korma. The taste of Korma is based on the mixture of spices used and the onion-tomato gravy base spiced with ginger garlic paste and green chilies makes it flavorful and spicy. The natural sweetness of Cashew nuts makes the Korma soft, creamy, thick and rich. The korma dish can be mildly spiced or fiery as per ones choice and taste.There are three types of Korma bases.
North Indian Korma
is also called as Qorma, or Mughlai Korma. The Almonds, Cashews, and Dahi or yogurt are ground together to make the creamy base. The saffron and cardamoms are used for aroma. North Indian Korma has two variants known as Mughalai, and Shahi. The Mughalai Korma has Khoya and the Shahi Korma contains Malai or cream.
The Almonds, Cashews, Dahi or yogurt, and milk are ground together to make creamy base. The saffron, cardamoms, and aniseeds are used for aroma. Dried fruits are added beforecooking.
South Indian Korma
Fresh coconut and coconut milk are used to make the base. Almonds may be added. Kari Patta and Fennel seeds are used for aroma. Unlike North Indian or Kashmir versions, heat is added by cayenne peppers.