What is the difference between a 'korma' and a 'masala' gravy base? Learn the key ingredients and techniques that distinguish the two.
1 Answer
A korma gravy base is typically mild, creamy, and nut-based, often using yogurt or cream, while a masala gravy base is generally spicier, tomato-based, and uses a blend of ground spices.
Detailed Explanation:
The fundamental difference between a korma and a masala gravy base lies in their ingredients, flavor profiles, and cooking techniques.
Korma Gravy Base:
- Base Ingredients: Korma gravies often use a base of yogurt, cream, or nuts (like almonds, cashews, or poppy seeds) to create a rich and creamy texture.
- Flavor Profile: The flavor is typically mild and aromatic, with a subtle sweetness. Spices like cardamom, cinnamon, cloves, and coriander are commonly used, but in smaller quantities compared to masala.
- Cooking Technique: The nuts are often ground into a paste and then sautéed with the spices before adding the main ingredients. The slow cooking process helps to develop the flavors and create a smooth, velvety sauce.
Masala Gravy Base:
- Base Ingredients: Masala gravies are usually tomato-based, often using pureed tomatoes, diced tomatoes, or tomato paste. Onions, garlic, and ginger are also essential components.
- Flavor Profile: The flavor is generally spicier and more robust than korma. A blend of ground spices, including turmeric, cumin, coriander, chili powder, and garam masala, is used to create a complex and layered flavor.
- Cooking Technique: The onions, garlic, and ginger are typically sautéed until golden brown before adding the tomatoes and spices. The mixture is then simmered until the tomatoes break down and the sauce thickens.
In summary, korma is mild, creamy, and nut-based, while masala is spicier and tomato-based.
Pro Tip:
When making a korma, lightly toast the nuts before grinding them to enhance their flavor and aroma. This adds a deeper, richer dimension to the final dish.