Korma is a mild and creamy curry that typically includes a variety of vegetables, such as carrots, potatoes, and peas, simmered in a rich tomato-based sauce.

Korma originated in the northern regions of India, particularly in the Mughal Empire, where it was enjoyed by the royal courts.

Cashew paste is often used to create a smooth and creamy texture in Korma, adding richness and depth of flavor to the dish.

Korma commonly features a combination of vegetables such as potatoes, carrots, and peas, which are simmered until tender in the creamy tomato sauce.

Korma is often seasoned with a blend of warm spices such as cinnamon, cloves, and cardamom, which impart a distinctive aromatic flavor to the dish.

Korma is known for its thick and creamy sauce, which coats the vegetables and provides a rich and flavorful experience.

Korma is commonly served with rice, which acts as a perfect accompaniment to soak up the creamy sauce and complement the flavors of the dish.

Shahi Korma is a rich and luxurious variation of Korma, often prepared with the addition of nuts, dried fruits, and a touch of saffron, resulting in an opulent and flavorful dish.

Kashmir is known for its distinct style of Korma, which often incorporates yogurt, saffron, and a blend of aromatic spices, resulting in a unique and flavorful variation of the dish.

Korma is often prepared and served during special occasions, celebrations, and festivals, symbolizing joy, abundance, and hospitality in Indian culture.