Korma has its roots in the Mughlai cuisine of the Indian subcontinent, tracing its history back to Mughal-era dishes. Traditionally, korma is a dish in which mutton, vegetables, and other spices are braised over low heat with yoghurt and cream, then simmered. It is seasoned with aromatic herbs and carries a nutty undertone from blended almonds, cashews, and poppy seeds.
The word korma has its etymological roots in the Turkic “qavirma”, which was donated as a frying method and later adopted in Persia and Arabia. However, in the 18th century, the Mughlai kitchen came up with a delicious dish and the foundational flavour of Indian Korma. The origin of korma refers to the dish founded in the Ain-i-Akbari or Nuskha-e-Shahjahani during the early Mughal era.
Many also call it the Jama Masjid wala mutton korma. The mutton melts in your mouth and has subtle flavours of mace, green cardamom, saffron, and kewra. Mohammed Aziz worked as a cook in the Mughal imperial court during the mid-19th century. After Emperor Bahadur Shah Zafar was exiled, Aziz departed Delhi for Meerut, then Ghaziabad.
In 1911, during the Delhi Durbar for King George V’s coronation, Aziz’s son Haji Karimuddin returned to Delhi with the idea of opening a dhaba for tourists from all across India. He offered only two dishes–alu gosht and dal, coupled with rumali roti.
Haji Ka
Read MoreBrown the onion in ghee, then coarsely crush it.
In a grinder, combine coriander seed, whole black pepper, chillies, and cloves to make a fine powder.
In a pot, heat the ghee. Add the ginger and garlic paste. Sauté it for a minute.
Turn up the heat to high flame. Add in the mutton, turmeric, salt and yoghurt. Cook until it turns into a brown paste.
Add the brown onion paste and ground masala mixture. Add 2 cups of boiling water.
Cover with a lid. Switch flame to low. Let it cook until the mutton is tender.
Remove the lid. Add mace powder, cardamom powder, saffron, fresh cream and cashewnut paste.
Add the kewra water. Cover it with the lid. Let it simmer for 10-15 minutes.
Garnish with cream. Serve with sheermal, naan, ulta tawa paratha or steamed rice.
Instead of tomatoes, this korma uses slow cooking, ghee, yoghurt, and nut paste. The fats transport the scents of whole spices, saffron, and kewra, resulting in a delicious, layered flavour rather than acute heat.
Old Delhi-style korma is not hot, but rather subtle, fragrant, and balanced. The focus is on mace, cardamom, saffron, and browned onions, letting the mutton shine without overpowering masalas.
Cooking yoghurt on high heat while stirring reduces and coats the meat, resulting in a rich paste rather than curdling. This step is critical to obtaining the traditional Mughlai texture.
You can, but the nut paste adds texture and a little sweetness. Without it, the sauce will be lighter and resemble a shorba-style curry rather than a royal korma.
Low heat allows the mutton to slowly absorb spices while breaking down connective tissue. Rushing the process leads to rough meat and dull tastes; patience is the key component here.
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