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Dish originating in the Indian subcontinent

Korma or qorma (; ; ); قرما); is a dish with its origin in the Indian subcontinent, consisting of meat or vegetables braised with yogurt (dahi), water or stock, and spices to produce a thick sauce or gravy. It refers to the cooking technique used in the dish. All these words, and the names of dishes such as the Iranian ghormeh (قورمه), Turkish Kavurma and the Azerbaijani qovurma or kavarma, are ultimately derived from a Turkic word qawirma, meaning "[a] fried thing".

The korma style is similar to other braising techniques in that the meat or vegetable is first cooked briskly, or seared, using high heat, traditionally with ghee, and then subjected to long, slow cooking using moist heat and a minimum of added liquid. There is a wide variation between individual korma and other "curry" recipes. Chilli and ginger are often used, but the precise method of preparation results in widely different flavors. Indian bay leaves or dried coconut may be added, the latter being a predominantly South Indian flavoring. A korma pilau (pilaf) is a rice and meat dish made with braised meat.

In the United Kingdom, a typical korma as served in curry houses is a mildly spiced dish with a thick sauce. It often features almonds, cashews or other nuts, and coconut or coconut milk. In the 21st century, chicken korma has several times been cited as the most popular curry in the UK, replacing chicken tikka masala in surveys of public eating habits.

Navratan korma is a vegetarian korma made with vegetables and either paneer (an Indian cheese) or nuts – or sometimes both. Navratan means "nine gems", and it is common for the recipe to include nine different vegetables.

In some parts of South Asia, korma is used to denote a traditional Eid al Adha (festival of the sacrifice) dish of lamb, goat, or cow that is braised in minimal or no spices. The flavour comes from the meat and fat of the chosen cuts. It was often done to preserve meats for a short term period, as the fat layer forms a barrier to help prevent spoilage, similar to potted beef.

In Malaysia, korma or 'gulai kurma' is traditionally cooked with coconut milk instead of yoghurt among the Malays, as dairy products do not feature heavily in Malay cuisine. Meats used for kurma include chicken, mutton, beef, and deer. It also often contains more vegetables, such as carrots, potatoes, and tomatoes, though this is not a hard and fast rule. Some recipes include tamarind as the souring agent, in place of the natural acidity of yoghurt.