Korma or Qorma masala is a blend of Chilli powder, Haldi powder, Coriander powder, Cumin powder, and garam masala in varies ratio accrding to region and community. Delhi korma is high in chilly and redish in colour, while South Indian qorma is mild in pungency and browinsh in colour. However Pakistani korma is redish in colour and not too much chilly (pungency). Korma flavour is important, it is produced by cardamom green (used whole pods) and yoghurt. If fresh yoghurt (sweet) is used it will produce less flavour, if one day old yoghurt(sour) is used it will produced better korma flavour and aroma and taste (slightly sour). Black pepper whole and cloves whole produce extra aroma and taste.

Vegetable korma is a dish that is available all over India, but it is very interesting to note how the seasonings and flavorings change from region to region. Here is the south Indian version of korma that makes an excellent 'masaledar' side dish for rice, puris, appam, etc.

How to proceed:

1. Combine all the vegetables in a deep pan, add ¾ cup of water, mix well and cover and cook on a medium flame till they are cooked.
2. Add the tomatoes and salt and simmer for 2 to 3 minutes.
3. Add the prepared paste and the Korma Masala powder masala and 2 tbsp of water, mix well and simmer for another 2 to 3 minutes, stirring once in between.
4. For the tempering, heat the ghee in a small pan; add the bay leaves and sauté for a second.
5. Pour the tempering over the korma and mix gently.
6. Serve hot with aappam.

Our Korma Masala Powder is available with Fresh and Hygienic packed.

Packing:50 grams, 100 grams, 500 grams, 1 kg., 2 kgs ready to retail sales packs available with buyer's brand name also.

Korma or Qorma masala is a blend of Chilli powder, Haldi powder, Coriander powder, Cumin powder, and garam masala in varies ratio accrding to region and community. Delhi korma is high in chilly and redish in colour, while South Indian qorma is mild in pungency and browinsh in colour. However Pakistani korma is redish in colour and not too much chilly (pungency). Korma flavour is important, it is produced by cardamom green (used whole pods) and yoghurt. If fresh yoghurt (sweet) is used it will produce less flavour, if one day old yoghurt(sour) is used it will produced better korma flavour and aroma and taste (slightly sour). Black pepper whole and cloves whole produce extra aroma and taste.

Vegetable korma is a dish that is available all over India, but it is very interesting to note how the seasonings and flavorings change from region to region. Here is the south Indian version of korma that makes an excellent 'masaledar' side dish for rice, puris, appam, etc.

How to proceed:

1. Combine all the vegetables in a deep pan, add ¾ cup of water, mix well and cover and cook on a medium flame till they are cooked.
2. Add the tomatoes and salt and simmer for 2 to 3 minutes.
3. Add the prepared paste and the Korma Masala powder masala and 2 tbsp of water, mix well and simmer for another 2 to 3 minutes, stirring once in between.
4. For the tempering, heat the ghee in a small pan; add the bay leaves and sauté for a second.
5. Pour the tempering over the korma and mix gently.
6. Serve hot with aappam.

Our Korma Masala Powder is available with Fresh and Hygienic packed.

Packing:50 grams, 100 grams, 500 grams, 1 kg., 2 kgs ready to retail sales packs available with buyer's brand name also.