A blend of Moghlai & Nawabi cuisine on Indian food that lead to the origin of korma, originally serve as white velvety sauce made with almonds only but modern cooks prefer a combination of cashew nuts, almonds, pistachios, coconut paste and roast gram is used for thickening agent. Korma has a mild, luxurious creamy curry and rich sweetness from nuts can be made with coconut milk, cream, yogurt or milk. A good introduction to Indian cuisine for people who claims not to like spicy food. A very popular dish which generally cooked with vegetables, egg or prawn or meat. Some recipe uses low fat yogurt instead of cream, which gives the sauce a delicious flavour while keeping down the fat content. This product is available in packs of 120 GM, 250 GM and 450 GM

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