Korma, or qorma, is a stew from the Indian subcontinent, in which meat or vegetables are braised with yogurt (dahi) or cream, water or stock, and spices to form a thick sauce.
Korma originated in the Mughlai cuisine of the Mughal empire, starting in the 16th century. It was a common preparation of the Mughal court. Some dishes still retain the Shahi ("Royal") label, indicating that they were a court dish from this era.
Name origins
Urdu qormā, "braise" from Turkic qawirma "fried thing"