Ragini’s Delicious Korma recipesRaginis’s restaurant ’Dhaba at the Spice Kitchen’ has won numerous awards including the national ’Best Indian Restaurant’ award in 2009 and Ragini continues to create innovative modern Indian cuisine based on centuries-old recipes and traditions.Ragini is now based in south australia and has even cooked for Sir Donald Bradman
I watched the entire show as i am cooking fan even though i had many other things to do. THE RECIPES SHE INTRODUCED WAS FANTASTIC and absolutely simple to make with the least effort. I put down 2 of her “korma recipes” - Chicken and Pistachio Korma and Lamb, Chickpea and Plum Korma on my shortlist to try out . Her recipes are a nice fusion of indian food with a modern touch as you can see with her recipe tandoori broccoli.
Update :I tried out this recipe (Lamb, Chickpea and Plum Korma) this weekend and i was really pleased, it was too easy to make compared to some other Indian recipes.(the least of effort). The taste was absolutely divine , it had the irani Indian flavor with its tangy taste. I would gladly add this meat dish with rice to make a easy biryani.( tips to note - the roasting of the 2 spices( Cummin seeds + corriander seeds) is important to get that fresh roast flavor and the slow cooking is essential to get the right taste). Note - I tried it without the chickpea and it was still so good.
Here are Ragini’s recipes for you to try out as well
Chicken and Pistachio Korma - serves 4Ingredients
- 4 onions, quartered
- ¾ cup pistachio kernels
- 4 green chillies
- 30ml oil
- 1 ½ tbs ginger and garlic paste
- 1 tbs coriander powder
- 1 tsp white pepper powder
- 1 kg diced chicken thigh fillets (skin and fat removed)
- Salt to taste
- ¾ cup yogurt
- ½ cup cream
- ½ tsp garam masala powder (made from roasted cumin seeds, cinnamon sticks, cloves, green cardamom and black peppercorn)
- Boil onions in one cup of water, drain, cool and puree. Puree pistachios and green chilli, keeping a few nuts aside for garnish.
- Heat the oil and add the onions and sauté for four minutes, do not brown. Add ginger and garlic paste.
- Fry for one minute and stir in coriander and pepper powders. Add pistachio and green chilli paste and cook for about a minute.
- Put in the chicken with the salt and mix well. Add a little water (quarter of a cup) and cook gently until done.
- Stir in the yogurt and cook for a further two minutes.
- Add cream and garam masala. Garnish with pistachio nuts and serve hot.
Lamb, Chickpea and Plum Korma - serves 4Ingredients
- 40ml ghee
- 4 green cardamom
- 4 cloves
- 3 black cardamom
- 2 bay leaves
- 2.5cm cinnamon stick
- 1 cup sliced onion
- 1 tbs ginger paste
- 1 tsp garlic paste
- 1 tbs roasted cumin seeds, powdered
- 1 tbs roasted coriander seeds, powdered
- 1 tsp Kashmiri red chilli powder (mild, vibrantly red powder from large red chillies)
- ½ cup yoghurt
- 1kg diced forequarter of lamb (or 4 lamb shanks)
- 2 cups plums, stones removed
- Salt to taste
- ½ cup cooked chickpea
- 1 tbs keora water (water of the pandams plain)
- Heat the ghee, add whole spices and then the onion; when golden brown, add ginger and garlic pastes and sautè for one minute. Mix the powdered spices with the yoghurt and add this to the onion mix.
- After three minutes on high heat add the meat and brown till the oil separates from the spice blend. Stir in the plums, salt and one cup of water. Cook covered on low heat till the meat is almost tender. Add the chickpeas, a little more water if required and continue cooking until the meat is soft.
- Flavour with keora water and rest for half an hour before serving.