I am pleased to share my unique version of “korma” with you. Korma means''braised” or “slow cooked meat & vegetables.”  This popular dish is a wonderful introduction to both Indian cuisine and culture. Korma has its roots in the Mughlai cuisine, which was brought from Persia to modern day India, Pakistan, and Bangladesh with the Mughal people during the 16th century. Korma can be made in a variety of ways; this recipe reflects the geographic roots of both of my parents. My mother made this curry with coconut since my father is from Kerala (the most southern part of India), where coconut is used in almost all curry dishes. In addition, the colorful vegetables, turmeric and spices are reflective of my mother’s home in the western Indian state of Gujarat. The melding of both history and flavors in this recipe results in a complex korma that is both traditional and modern. I hope that the preparation of this recipe is an enlivening experience that leads you and your family to a delicious dinner.