Iftaar At Home? Try Korma, Keema Recipes


During this Ramadan, impress your family and friends with self-made gosht badam korma or keema with recipes suggested by experts.

Chefs Kunal Kapur and Vicky Ratnani from New Delhoi have shared a few recipes to help you out for the gettogether:

Gosht Badam Korma


Oil – 1/2 cup

Black cardamom – 1 no

Elaichi – 3 nos

Dalchini – 2 nos

Laung – 5 nos

Sliced onions – 3 cups

Ginger garlic paste – 4 tbsp

Turmeric – 1 and 1/2 tsp

Red chilly powder – 2 tsp

Coriander powder – 1 ½ tbsp

Green chilly – 2 nos

Mutton – 500 gms

Yogurt – 1 & 1/2 cup

Salt – 1 & 1/2 tsp

Almond paste – 1/2 cup

Javtri powder – 1/4 tsp

Nutmeg – a pinch


Marinate the mutton in salt, yogurt and green chilly. Keep aside. Heat oil and add the whole spices, once they crackle add the sliced onions. Cook till onions evenly brown.

Then add the ginger garlic paste and cook for 2 minutes. Add 1/2 cup water and sauté again. Now, add the powdered spices and cook till oil surfaces.

Now, on high flame add the mutton and keep stirring. Sauté for 15 minutes. Then add sufficient water and on slow flame allow to cook till mutton is tender.

Sprinkle javitri and nutmeg powder. Finish with almond paste dissolved in water. Check for seasoning and consistency, serve hot.

Khumb Badam Ka Keema


Mushrooms finely chopped – 4 cups

Almonds blanched and peeled -3/4 cup

Oil – 2 tbsp

Shahi Jeera (caraway seeds) -1/2 tsp

Onion chopped – 1/3 cup

Garlic chopped -1 tbsp

Green chilly chopped – 2 tsp

Turmeric -1/2 tsp

Red chilli powder -1/2 tsp

Coriander powder – 1 tbsp

Ginger chopped – 2 tsp

Tomato chopped – 1/3 cup

Coriander chopped – 2 tbsp

Salt – 1 tsp


Heat a pan and add oil. Sprinkle shahi jeera and once it crackles add chopped onions, sauté for 2 minutes and add chopped garlic.

Cook for another 3 minutes. Then, add turmeric, red chilli and coriander powder and give a quick stir and immediately add chopped mushrooms and turn on the flame. Saute till moisture reduces considerably.

Now, add the blanched almonds, tomatoes and ginger and sauté for another 3 minutes. Check for salt.

Sprinkle with chopped coriander and remove from fire. Serve hot.

Maple Masala Braised

Chicken Legs


Chicken legs- skinless 4 pieces

Onions chopped- 1/2 cup

Curry leaves- 6

Mustard seeds- 1 tsp

Green chillies slit- 2

For the maple masala (spices)

Grated coconut- 1/2

Maple syrup- 2 tbsp

Kashmiri red chillies- 6 each

Coriander seeds- 1 tbsp

Turmeric powder- 1 tsp

Cumin seeds- 1 tsp

Cinnamon stick- 2

Cardamom pods- 4 each

Black peppercorns- 10 each

Fenugreek seeds- 1 tsp

Ginger piece- 1 knob

Garlic cloves- 4


Ghee or clarified butter- 1 tbsp

Method: For maple masala paste Roast all the spices for the masala in a non-stick until well done and dark brown in colour. Add the maple syrup and grind into a smooth paste

For chicken:

Heat the ghee in a pot, add the mustard seeds, curry leaves, green chillies.

As they splutter, add the onions and cook till dark brown in colour. Add the chicken legs and sear well on all sides.

Add the maple masala and mix well. Cook on a slow simmer for 30 minutes until the spices are well cooked.

Season with salt.

Check the chicken legs and make sure they are soft and almost falling off the bone.

Add a dash of cream, lemon juice, chopped coriander leaves to garnish. Serve with steamed rice or any Indian flatbread.