Pappardelle Ghost Chili Korma

By Staff Writer
June 7, 2018
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Author Notes:

Guess what?? Manzo within Eataly Flatiron will be extending their guest chef collaboration series titled “From New York to New York”! Every month, a local New York chef will create a special dish using ingredients from local farms, and a portion of the proceeds will go to the Grow To Learn. (Grow to Learn NYC is the citywide school gardens initiative - providing info & resources to NYC schools looking to build, sustain, & program a garden.) This month, Manzo is featuring Chef Akshay Bhardwaj of Junoon and will be serving up his dish: Pappardelle with Ghost Chili Khorma, Asparagus, and Norwich Meadows Farm scallions. A portion of the proceeds will go to Grow to Learn of Grow NYC. Chef Akshay Bhardwaj’s dish will launch on June 6, 2018 and will be available until July 10, 2018. Can’t make it to Manzo within Eataly Flatiron to try the dish? Here’s how you can make it at home:

Staff Writer

Serves: 1
Prep time: 20 min
Cook time: 15 min

Korma Sauce

  • 10 medium red onions, rough chop
  • 4 pounds unsalted butter
  • 4 tablespoons kosher salt
  • 4 tablespoons minced ginger
  • 4 tablespoons minced garlic
  • 1 tablespoon roasted cumin powder
  • 1 tablespoon roasted coriander powder
  • 1 tablespoon Garam Masala
  • 1 pint roasted cashews
  • 1 pint roasted sliced almonds
  • 1 cup roasted white poppy seeds
  • 1 quart Greek Yogurt
  • 1 quart Heavy Cream
  • 2 tablespoons Ghost chili paste
  • 1 pint Phool Makahna
  • 2 pinches Saffron

Potley

  • 5 pieces Whole Green Cardamom
  • 5 pieces Whole Black Cardamom
  • 3 Cinnamon Sticks
  • 5 Bay Leaf
  1. In a pot add butter and let it begin melting on medium heat
  2. Add potley and phool makahna in melted butter
  3. After 2 minutes of stirring add onions
  4. Once onions are translucent, add salt, keep stirring
  5. Once onions are golden brown, add ginger and garlic, keep stirring
  6. After 5 minutes of stirring and ginger garlic is cooking, add cumin, coriander, garam masala, and ghost chili paste, and 1 pint(16 oz deli container) of warm water
  7. After 2 minutes of stirring, add cashew, poppy seeds, and sliced almonds
  8. After 2 minutes of stirring, add yogurt and continue stirring
  9. After 2 minutes add saffron and 2 quarts (64 oz) of water and continue stirring
  10. Add heavy cream and then reduce for 2 minutes before blending to a smooth consistency.

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