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Korma curry sauce served with rice
Rich and creamy Indian Korma curry sauce

Creamy Indian Korma Curry Sauce

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
The secret to Korma is patience and layering. It's not just mixing spices, but extracting flavors into fat. The duo of yogurt and coconut milk creates that signature velvet texture that coats the palate, tempering the spices while highlighting their aroma. A legacy of 'Mughlai' cuisine.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 215 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Heavy-bottomed pot: For even heat so onions don't burn.
  • Grater: For ginger/garlic paste.
  • Whisk: To mix yogurt smoothly.

Allergen Information

⚠️ Milk
⚠️ Tree Nuts

Instructions

1 ✓

Dice onion very finely. Grate garlic and ginger to a paste.

Tip: Fine onion is key; it needs to melt into the sauce.
2 ✓

Heat oil over medium heat and sauté onion until golden brown (8-10 mins).

Tip: Patience! Caramelized onion sugars provide the base sweetness.
3 ✓

Add garlic and ginger paste, stir, and cook for 1 minute until fragrant.

Tip: Don't burn the garlic or it becomes bitter.
4 ✓

Stir in turmeric, coriander, cumin, and cardamom. Toast for 30 seconds.

Tip: Spice oils are fat-soluble. This 'wakes up' the aromas.
5 ✓

Add coconut milk and water. Stir to deglaze and bring to a boil.

Tip: Lift the flavor-packed browned bits from the pan bottom.
6 ✓

Remove from heat for 1 minute. Whisk yogurt in a bowl, add a ladle of hot sauce to it (tempering), then pour back into the pot.

Tip: Adding cold yogurt to hot sauce shocks proteins causing curdling. Tempering prevents this.
7 ✓

Return to low heat and simmer gently (do NOT boil) for 10 minutes to thicken.

Tip: Boiling now risks splitting the yogurt.
8 ✓

Season with salt at the end.

Tip: Salting at the end gives the most accurate taste.

Recipe FAQ

The yogurt curdled.
Likely added too fast or to too hot a base. Tempering (mixing hot sauce into yogurt first) prevents this.
Too thin.
Simmer longer uncovered or use thicker coconut cream.

Ingredients

  • 0.75 cup Full-fat canned coconut milk
  • 1 medium Onion
  • 2 cloves Garlic
  • 10 g Fresh ginger
  • 1 tsp Ground turmeric
  • 1 tsp Ground coriander
  • 1 tsp Ground cumin
  • 0.5 tsp Ground cardamom
  • 0.5 cup Plain yogurt (room temp)
  • 2 tbsp Olive oil
  • 0.25 cup Water
  • 1 pinch Salt