'Korma' is an Indian cooking instruction to do what?
Korma or sometimes both. "Navratan" means nine gems, and it is common for the recipe to include nine different vegetables. Korma Korma is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt (dahi) or cream, water or stock, and spices to produce a thick sauce or glaze. The English name is an anglicisation of Urdu , more accurately transliterated "qormā", and derived from a Turkic root. The word "korma" is derived from Urdu "qormā", "ḳormā" or "ḳormah", meaning "braise", and refers to the cooking technique used in the dish. All these words, and the names
Korma "qawirma" meaning "[a] fried thing". The Indian korma is, however, possibly unrelated in a culinary sense to the modern Turkish kavurma or to some other dishes using the same root word, as they use widely varying techniques and ingredients. Korma has its roots in the Mughlai cuisine of the Indian subcontinent. A characteristic Mughal dish, it can be traced back to the 16th century and to the Mughal incursions into the region. Kormas were often prepared in the Mughal court kitchens, such as the famous white korma, perhaps garnished with "vark", said to have been served to Shah Jahan and