Korma or qorma (Urdu: قورمہ; Hindi: क़ोरमा; Bengali: কোরমা; Persian: قرما; Kashmiri: قۄرمہٕ) is a dish with its origin in the Indian subcontinent,[1] consisting of meat or vegetables braised with yogurt, water or stock, and spices to produce a thick sauce or gravy.

[4] 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.

The flavour of a korma is based on the mixture of spices, including ground coriander and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices.

The term shahi (English: royal), used for some kormas, indicates its status as a prestige dish, rather than an everyday meal, and its association with the court.

[9] In the United Kingdom, a typical korma as served in curry houses is a mildly spiced dish with a thick sauce.

In some parts of South Asia, korma is used to denote a traditional Eid al-Adha (festival of the sacrifice) dish of lamb, goat, or cow that is braised in minimal or no spices.

It was often done to preserve meats for a short-term period, as the fat layer forms a barrier to help prevent spoilage, similar to potted beef.