Korma has its origin in the Mughlai food of modern India. It is a distinguishing Persian-Indian food recipe which can be discovered to the 16th century and to the Mughal incursions into present Northern India, Pakistan and Bangladesh. Characteristically, a korma is defined as a dish where meat or vegetables are cooked with water, stock, yoghurt or cream. The procedure covers many different styles of korma. so lets see how to make it.