A Mild Indian curry of meat, chicken, fish, or vegetables marinade in yougurt. Original word is from Urdu korma, From Turkish kavurma.
Korma curry is generous in taset. Korma dishes are served with more gravy then other curries. Rice dishes such as pulav, biryani or plain rice need to have this type of sauce to complement its taste. Aromatically spiced salty and sourness of korma curry is right match with rice or any Indian breads. Substance in korma gravy leaves its taste in mouth for longer time.
Yougurt in mughlai preparation is common plus in this style of cooking lots of tomatoes is also used. That is the cause of sourness. Some mordern chef modified a little; they include tomato ketchup to change taste, color and sweetness.
Kashmiri korma is totally different then mughlai korma taste, apperance as well as in aroma. Sourness of yogurt is replaced with sweetness, becuse yougurt is not used in kashmiri style, but it is quite nutty and creamy.
Kashmir is situated on Himalaya and there for it is quite chilly, and on top of moutain air is very thin and oxygen level is very low therefore they have lots of nut. Antioxidant substance in nut, such as vitamin C or E that removes potentially damaging oxidizing agent in a living organism which is being used in Kashmiri korma in good Quanity.

( Boil beans and red meat along with 4 cloves, 1 inch long piece cinnamom, bay leaves and salt) or ( Rub salt and lime juice on chicken, drain out the juice off treated chicken, then boil till it half done, don't forget if it is full cooked then it will be over cooked while preparing dish) or (Boil lintel or vegetables with salt, boil it unlidded to preserve natural colour , keep it little under cooked)

• Strain it to separate stock and pieces, set it aside, save stock which is important in cooking.
• Dissolve 3 tbs. Khasiyat Korma curry paste in 3 cup whipped plain yogurt, set it aside.
• Put frying pan on high heat with 1 tbs. oil and bring oil to proper temperature.
• Add 1/4 tsp. asafetida and fry it till it becomes brown.
• fry diluted khasiyat Korma curry paste solustion in it, stir throughly. Stir it about 30 seconds.
• Then add pre cooked item mix it throughly in fried paste.
• Now lower the heat and include 3/4 cup stock, simmer it slowly thill gravy and pieces combine throughly and sauce becomes thicker.
• Give finishing touch including 1/2 cup plain yougurt, stir gently then transfer it in serving plate.
• Garnish it with tomato wedges at two ends of serving plate and then fresh corinder/parsley in middle.
• serve hot with peshwari naan, or butter naan / rice.