Korma is a curry dish that typically includes a creamy almond sauce, along with a variety of vegetables such as carrots, potatoes, and peas.

Korma sauce is made with a combination of ground almonds, cream, and spices.

Korma typically includes a combination of vegetables such as potatoes, carrots, and peas, along with other ingredients such as nuts and dried fruits.

Korma is believed to have originated in the Mughal Empire in India, where it was a popular dish among the royal court.

Korma is commonly made with chicken, although it can also be prepared with other types of meat such as lamb or beef.

Korma sauce is typically thick and creamy, due to the use of ground almonds and cream.

Korma sauce often includes a blend of warm spices such as cinnamon, cardamom, and cloves, along with other spices like cumin and coriander.

Korma is traditionally cooked by stewing the meat and vegetables in a creamy almond sauce until tender.

Korma is commonly served with rice, as the creamy sauce pairs well with steamed or fluffy rice.

Korma can be prepared with a variety of ingredients, including vegetables, chicken, lamb, or other types of meat.

Kashmiri Korma is a popular variation of Korma that is known for its rich and flavorful sauce.

Korma is a beloved dish in Indian cuisine, enjoyed by people from all walks of life and often served at special occasions and celebrations.

Korma can be easily adapted to suit different dietary preferences by using plant-based alternatives to meat, adjusting the level of spiciness, and incorporating a variety of vegetables.

Korma is often served with a variety of side dishes such as raita, naan, papadum, and other accompaniments.

Korma is often prepared using the Dum Pukht cooking technique, which involves slow-cooking the dish in a sealed pot to enhance its flavors.