Korma (made from scratch)
made without base gravy

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Korma (made from scratch)

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Adjust Servings:
1 tablespoon Vegetable Oil
50g grated or very finely diced Brown/White Onion
1 teaspoon Tomato Paste
1/4 teaspoon Salt
1/4 teaspoon Coriander Powder
1/4 teaspoon Cumin Powder
1/4 teaspoon Turmeric Powder
1/4 teaspoon Garam Masala Powder
4 tablespoons Coconut Milk Powder
2 tablespoons Ground Almonds
2 tablespoons Sugar
300ml (boiling) Water
6 pieces Meat / Veg / Paneer
90ml Single Cream

A rich and creamy curry that’s mildly spiced and easy to make.

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A deliciously mild and creamy textured dish made with coconut, almond, cream and spice.

In a hurry and have base gravy prepared? Why not try our identical Korma (made with Base Gravy) version

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Heat the pan on low to medium and add the oil, grated onions and salt. Gently fry until the onions soften and begin to go golden. Do not add more that the stated amount.


Add the coriander, cumin, turmeric, garam masala and tomato paste. Mix and add a drop of hot water if the paste is too thick. Fry for a minute or two until the oil separates


Add the sugar, ground almonds and coconut powder, stir for 30 seconds adding a little water to make a paste, slowly add the water whilst stirring continuously until all the powders are combined


Add the cream, turn the heat up to high and reduce on full for a couple of minutes


Add the meat, coat to stop it drying out then continue to cook and reduce stirring every couple of minutes by scraping the sides and mixing in (this helps to develop more flavours is the sauce cooks)


If the sauce is getting too thick and the meat is not yet cooked through it's fine to add a little more boiling water at any time. I would suggest in 50ml amounts


Serve when the sauce reaches your desired consistency and turns a rich orangy yellow colour (and when your meat is cooked through if you used raw meat)


Biryani (made from scratch)
Pan Seared Paneer
Biryani (made from scratch)
Pan Seared Paneer

3 Comments Hide Comments

Hi Josh, love your content and well done on accomplishing so much so young! Can’t wait to try this recipe as it’s impossible to find a korma in California. Can I replace coconut powder with coconut milk and if so what would be the right amount? Will powder give a better more authentic flavour?

Hi, many thanks for the comments, greatly appreciated.

I’ve unfortunately never used coconut milk in the dish as I use the Maggi coconut milk powder (https://amzn.to/33sl7zY) but I guess if you open a can and tip off all the water without shaking you should be left with the cream part.

While that probably isn’t condensed as much as the 60ml of powder I would think the amount you’ll have would be at least double that so should give a similar flavour. I do have some coconut milk so I’ll also give it a try.

Main thing with any of my “from Scratch” recipes is to ensure you grate the onions where advised to and cook them gently. You’re trying to recrate the onion mush you would get from 1 couple of hours cooking in the base gravy recipes

Any issues please shout 🙂

Cheers for such a quick response Josh. I don’t want to mess with your recipe so I’ll hunt for some coconut milk powder over here to do it right. I’ll take note of your onion suggestion too when I finally get all my ingredients together to make this. Very excited to try it so I will keep you posted on how it goes. Keep it up!

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