Kurma Base - 10oz
Kurma Base - 10oz
Couldn't load pickup availability
Share
Ready-to-cook meal base — just add your protein & cook
✅ Ready in 15–20 minutes
✅ Serves 3–4
✅ No preservatives
✅ Authentic South Indian taste
✅Perfect for busy families, working professionals, and students.
Kurma (or Korma) is a rich, mildly spiced curry with a thick, creamy gravy, originating from the Indian subcontinent. It is made with a base coconut, cashew nuts and aromatic spices. Kurma can be vegetarian or non-vegetarian, and it is known for its smooth texture and balanced flavors.
Types of Kurma
- Vegetable Kurma – Made with mixed vegetables like potatoes, carrots, peas, and beans. Popular in South Indian cuisine, especially with chapati, dosa, or parotta.
- Chicken Kurma – A mildly spiced, creamy chicken curry, often enjoyed with naan or rice.
- Mutton Kurma – Rich and flavorful, made with slow-cooked mutton.
Kurma is thicker and milder compared to salna, which is spicier and more watery. South Indian kurma typically has a coconut-based gravy, while North Indian korma leans towards a nut and yogurt-based gravy.
Servings per box: 4
Preparation Instructions:
1. Thaw the Kurma base (10oz).
2. Add paste with 10oz of water and salt as required in a pressure cooker.
3. Variations:
Vegetable Kurma - add potatoes, carrots, peas and any other choice of vegetables (1lb or ~400g) and cook for 12 mins (2 whistles) on high heat 2 whistles.
Chicken Kurma - add chicken (1lb bone-in / 1.5lb boneless (~400g) cook for 15 mins on high heat 5 whistles.
Mutton Kurma - add mutton (1lb or ~400g) and cook for 25 mins on high heat for 8 whistles.
3. Garnish with coriander and curry leaves (optional step).
4. Serve hot with idli, dosa, chapati, parotta or pulao.
No Preservatives; Storage: Keep frozen to maintain freshness.
Ingredients: Onion, Tomato, green chillies, curry leaves, fennel seeds, turmeric, coconut, cashew nut, whole spices Contains: Peanut oil, cashew nut
