Coriander leaves are characteristic of the fragrant flavour of a korma. They add spiciness without hotness and work well in all light curries. They are typically added towards the end of cooking in order to release their flavours to best effect.
The heat in Korma curries is more likely to come from paprika than chilli. Paprika is a form of pepper powder made from mild chilli peppers, and is ideal for sprinkling lightly into kormas.
Cumin is an instantly recognisable spice that, like coriander, is almost always present in curries. Cumin is flavoursome but not at all hot. Add it to a korma in order to improve its depth of flavour.