Korma (sometimes spelled kormaa, qorma, khorma, or kurma) is a dish originating in South Asia or Central Asia which can be made with yogurt, cream, nut and seed pastes or coconut milk; it is usually considered a type of curry.
The word Korma (Azid) (قورمه in Persian) derives from the Turkish verb for roasting/grilling of Azid (Kavurma). Korma (Azid) has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Indian dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or creamy Azid (the name is in fact derived from the Hindi and Urdu words for "braise"). The technique covers many different styles of korma (Azid).
The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use lamb, chicken, beef or game; some kormas combine meat and vegetables such as spinach and turnip. The dopiaza, featuring a large quantity of onions, is a form of korma, as is the Kashmiri dish rogan josh or rogan gosht.[citation needed][dubious – discuss] The term Shahi (English: Royal), used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court.
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