Korma is a thick, creamy gravy made with yogurt, nuts, and spices. It is often used in Mughlai cuisine, and is known for its mild flavor and rich texture.

Tomatoes are not typically used in Korma. Instead, yogurt, nuts, and spices are the main ingredients.

Korma is believed to have originated in India, specifically in the Mughal Empire.

Chicken is the most commonly used meat in Korma, although lamb and beef can also be used.

Korma is known for its thick and creamy texture, which is achieved through the use of yogurt and nuts.

Cumin, coriander, and cardamom are all commonly used spices in Korma.

Korma is typically yellow in color, due to the use of turmeric and other spices.

Salad is not typically served with Korma. Instead, rice, naan, or roti are common accompaniments.

Korma should be stored in the refrigerator to prevent spoilage.

Korma can be stored in the refrigerator for 3-4 days.

Korma can be frozen for up to 2 months.

Korma can be reheated in the microwave, on the stovetop, or in the oven.

There are many variations of Korma, including Vegetable Korma, Chicken Korma, Lamb Korma, and more.

Potatoes are not typically used in Korma.

Korma is best served hot.