A Special Kind of Braising
Heritage of Central Asia
“The northern versions of these curries have different names. Korma is the queen among them.” — Shanthi Rangarao
Korma or Braising is a special technique of Indian cooks for preparing meat or vegetables in which they are braised with a small amount of liquid and spices in a tightly sealed container to produce a rich and tasty dish.
The key to korma cooking is, after searing the main ingredient to seal in its liquids, to cook under carefully controlled conditions in such a way that the liquids of the main ingredient are absorbed back into the food being cooked. It is done with a very small amount of liquid and under very low temperatures. Continue reading