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Korma Sauce From Tajikistan

A tomato-based sauce with onion, coriander, and spices, simmered until thick.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Tomato and coriander are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,967 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Korma Sauce From Tajikistan

Time15 minutes

Ingredients

Directions

Prepare the sauce base

  1. Slice the medium yellow onion very thin.

  2. Boil the sliced onion in 3 cups of water for about 15 minutes or until tender.

  3. Strain the water and place the onion in a blender with 1 tbsp corn oil, 16-ounce can tomato sauce, 1 tsp salt, 1/4 tsp black pepper, and 1 1/2 tsp coriander.

  4. Blend the mixture well.

Simmer and thicken

  1. Transfer the blended sauce to a saucepan and bring to a boil.

  2. Once it comes to a boil, reduce the heat to low and simmer until the sauce thickens.

Nutrition, whole recipe (rough)

149Calories
5 gProtein
2 gFat
33 gCarbs

Counts 5 of 7 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Corn Oil1/2 cup kernels (82g)77
Onion1 medium (110g)44
Tomato1 medium (123g)22
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Waternot in our table0
Coriandernot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tomato + coriandertop 1% of all pairs
    Smell alikemoderate
    Cooked together3,967 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Coriander + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together5,949 recipes

    Shared aroma: myristicin (spice, warm).

  3. Tomato + corntop 6% of all pairs
    Smell alikestrong
    Cooked together2,099 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Coriander + corntop 7% of all pairs
    Smell alikestrong
    Cooked together1,081 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Yellow onion
Provides the bulk and mild sweetness that forms the body of the sauce.
Tomato sauce
Adds acidity, moisture and color, and helps the sauce thicken as it simmers.
Corn oil
Carries fat-soluble flavors and gives the sauce a smoother mouthfeel.
Coriander
Contributes the warm, citrusy aroma that defines the sauce's flavor.

The step that matters

Simmering until the sauce thickens. Reducing over low heat concentrates flavor and evaporates excess water from the blended onion and tomato, so the sauce thickens gradually. Rushing with high heat can scorch the bottom or leave the sauce thin and watery.

Swap the onion

How well each one fits the dish's main ingredients (tomato, sauce, coriander, corn, pepper):

  1. Capsicumfits better
  2. Carrotfits better
  3. Okrafits better
  4. Onionthe original

Fit is the average pairing score against tomato, sauce, coriander, corn, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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