Beef Korma
Description
Beef Korma - Authentic recipe from India. Ready in 60 min. Try it now!
Directions
✓ researched- 1
Dice 500 g of beef. Prepare 100 g of yogurt and 1 tsp of garam masala. Fry 2 onions until golden brown, optionally add nut paste.
⏱️ approx. 12 min💡 Tip: Beef Korma is a mild, creamy Mughal beef curry — beef in a rich yogurt sauce with gentle spices. Mild, creamy, rich, and tender. A royal Mughal curry (refined and delicate).
- 2
Stir in the yogurt and garam masala (plus optionally nut/cashew paste), then braise the beef slowly until tender.
⏱️ approx. 12 min💡 Tip: Korma is a mild, creamy Mughal curry — beef in a rich sauce of yogurt (creamy), golden-fried onions, often nut paste (almonds/cashews — thick and nutty) and mild, warm spices (garam masala, cardamom, cinnamon — barely any heat). Mild, creamy, rich, and tender. Often with cream. A royal festive curry. Serve with rice or naan. Creamy and mild.
- 3
Braise over low heat for a long time until the beef is meltingly tender. Optionally finish with cream.
⏱️ approx. 12 min💡 Tip: Beef Korma is served hot with basmati rice or naan — the mild, creamy, tender beef curry. Creamy and rich. A royal Mughal curry.
📜 Origin & History
Korma (from Turko-Persian 'qorma' = braise) originates from the Mughal cuisine of the 16th century and was developed at the court of the Mughal Emperor Akbar. The combination of yogurt, cream and spices reflects the Persian-Central Asian influence on Indian cuisine. Beef Korma is widespread in Muslim-dominated regions of India (Hyderabad, Delhi, Kashmir).
🌿 Regional variants
With Cashews
With cashew paste — even creamier.
With Saffron
With saffron and cream — more festive.
🍷 What goes with it?
Serve hot with basmati rice or naan. Mild, creamy, rich, and tender. A royal Mughal curry.
Frequently Asked Questions
What is korma?
Korma is a mild, creamy, and rich curry from Mughal cuisine — with a velvety sauce made from yogurt and/or cream, often thickened with nut paste (almonds, cashews), and mild, aromatic spices (cardamom, cinnamon, cloves — warming rather than hot). Refined, mild, and creamy (a royal festive curry). Made with chicken, lamb, beef, or vegetables. Creamy and mild.
How does the beef become tender and the sauce creamy?
Long, slow braising makes the beef meltingly tender (beef needs time), and the yogurt (acidity) helps further. The sauce becomes creamy through yogurt, nut paste, and often cream (heat gently — don't let the yogurt curdle). Tender and creamy.
Is korma spicy?
No — korma is deliberately mild and gentle (barely any heat), with warming rather than hot spices. It is a refined, creamy curry, ideal even for those sensitive to spice. The cream/yogurt further mellows it. Mild and refined.
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Ingredients
verified- Beef500 g
- Yogurt100 g
- Garam Masala1 tsp
- Onion2 pcs
- Oil2 tbsp
