Green tomatoes are something we don’t come across very frequently at the market here. We find that the tang of green tomatoes goes very well with certain spicy preparations. Last weekend I found some when shopping for vegetables. So this time the green tomatoes are featuring in a khorma (or korma, kurma or qorma as it is sometimes spelt)
Khorma is a well known North Indian Mughlai preparation and was probably brought into India by the Mughal invaders. It is traditionally a non-vegetarian meat preparation which is not very spicy, though vegetarian versions are very common.
There are different ways in which Khorma is made. Mughlai khormas use a small amount of nuts ground to a paste (in addition to yogurt, cardamom and saffron) and give an added richness to the gravy. Kashmiri khorma uses nuts, yogurt, saffron, cardamom and dried fruits. Shahi khorma is made with lots of cream. The South Indian version is made with coconut or coconut milk.
My khorma is a South Indian one and uses a little bit of coconut.