How to Make Korma – Vegetarian and Non-Vegetarian Versions Explained

 

Korma is a rich, aromatic, and creamy curry originating from the Indian subcontinent. It’s known for its luxurious texture, subtle spices, and versatility. Whether you're a vegetarian or a meat lover, korma offers something for everyone. This mildly spiced curry is perfect for festive meals, Sunday lunches, or when you want to treat yourself to something indulgent yet comforting.

In this blog post, we’ll explore how to make korma – both vegetarian and non-vegetarian versions – using simple ingredients and a method suited to home cooking. Written in British English and fully optimised for Google SEO, this guide will help you master the art of making korma like a pro!

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✅ What Is Korma?

Korma is a curry traditionally made by braising meat or vegetables with yoghurt, cream, coconut milk, or ground nuts. It typically includes fragrant spices like cardamom, cinnamon, and cloves, creating a balance of sweetness, spice, and richness. Popular across India, Pakistan, and even the UK, korma is loved for its smooth, mildly spiced flavour that’s perfect for all palates.

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🧄 Ingredients for Vegetarian Korma (Serves 4)

1 tbsp ghee or vegetable oil

1 bay leaf

2 green cardamom pods

1 small cinnamon stick

1 large onion, finely sliced

1 tsp ginger-garlic paste

1 green chilli, slit (optional)

2 medium carrots, chopped

1 cup cauliflower florets

1 cup green beans, chopped

½ cup green peas

½ tsp turmeric powder

1 tsp coriander powder

½ tsp cumin powder

Salt to taste

½ cup plain yoghurt (whisked)

¼ cup fresh cream or coconut milk

2 tbsp ground cashew paste (optional)

Fresh coriander leaves for garnish

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🍗 Ingredients for Chicken or Lamb Korma (Serves 4)

500g boneless chicken or lamb, cut into medium pieces

2 tbsp oil or ghee

1 bay leaf

3 cloves

2 cardamom pods

1 large onion, sliced

1 tbsp ginger-garlic paste

1 green chilli (optional)

½ tsp turmeric powder

1 tsp garam masala

1 tsp coriander powder

½ tsp red chilli powder

Salt to taste

½ cup plain yoghurt (whisked)

¼ cup cream or coconut milk

2 tbsp ground almonds or cashew paste

Fresh coriander for garnish

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👩‍🍳 How to Make Vegetarian Korma

Step 1: Sauté the Whole Spices

Heat ghee or oil in a pan.

Add bay leaf, cardamom, and cinnamon. Sauté for a minute until fragrant.

Step 2: Cook the Onion and Ginger-Garlic

Add sliced onions and sauté until golden brown.

Stir in ginger-garlic paste and green chilli. Cook for another 2 minutes.

Step 3: Add Vegetables and Spices

Add chopped vegetables, turmeric, coriander, and cumin powders.

Mix well and cook for 5–6 minutes, stirring occasionally.

Step 4: Add Yoghurt and Cream

Lower the heat and gently add whisked yoghurt, stirring continuously to prevent curdling.

Add cashew paste and cream or coconut milk. Simmer for 10–12 minutes until the vegetables are tender and the curry is creamy.

Step 5: Garnish and Serve

Adjust seasoning and garnish with chopped coriander.

Serve hot with naan, chapati, or basmati rice.

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👨‍🍳 How to Make Chicken or Lamb Korma

Step 1: Brown the Meat

Heat oil or ghee in a deep pan.

Add whole spices (bay leaf, cloves, cardamom) and let them sizzle.

Add sliced onions and sauté until golden.

Add ginger-garlic paste and green chilli, cook until raw smell disappears.

Step 2: Add Spices and Meat

Stir in turmeric, garam masala, coriander powder, and red chilli powder.

Add chicken or lamb pieces. Cook on medium heat for 8–10 minutes until browned.

Step 3: Add Yoghurt and Simmer

Lower the flame. Add whisked yoghurt slowly, stirring continuously.

Cover and cook:

Chicken: 15–20 minutes

Lamb: 40–45 minutes or until tender

Step 4: Add Cashew Paste and Cream

Stir in cashew paste and fresh cream or coconut milk. Simmer for 5 minutes.

Step 5: Garnish and Serve

Sprinkle with chopped coriander.

Serve with naan, pulao, or parathas.

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🍽 Serving Suggestions for Korma

Korma, whether vegetarian or non-veg, pairs wonderfully with:

Butter naan or garlic naan – for a restaurant-style meal

Steamed basmati rice or jeera rice – perfect for soaking up the curry

Paratha or roti – for a wholesome, satisfying dinner

Pulao or biryani rice – for a special weekend menu

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📝 Tips for the Perfect Korma

Always cook on low to medium heat when adding yoghurt or cream to prevent curdling.

Nut paste (cashew or almond) adds creaminess and richness – optional but recommended.

Use boneless chicken thighs or lamb shoulder for juicier meat.

For a vegan korma, use coconut milk and skip yoghurt or replace with plant-based yoghurt.

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📌 Final Thoughts

Whether you're preparing a vegetarian feast or a hearty meat-based meal, korma is the ultimate comfort curry. Its creamy texture and mellow spices make it universally loved – even by those new to Indian cuisine.

Now that you know how to make korma, both veg and non-veg, it’s time to bring this royal dish to your kitchen table. Treat your family and friends to the flavours of tradition with a meal that never fails to impress.

--- write ✍️ by foodie Parmod.

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vourite version of korma!

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