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Crunchy Kashmiri Korma Recipe
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Crunchy Kashmiri Korma Recipe
65 min
Medium
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65 22.3g / 65%
6 4.7g / 6%
29 22.5g / 29%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

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Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Crunchy Kashmiri Korma Recipe

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65 Min
Medium

Recipe Variants

Ingredients

5 Servings

This dish was made for 5

ingredient_quantity
recipe ingredient
2  Sachets
MAGGI Masala-ae-Magic
5  Tablespoons
Mustard Oil
0.13  Teaspoon
Hing (Asafoetida)
2 
Cinnamon (1 Inch Pieces)
2 
Green Cardamom
4 
Cloves
500  gms
Mutton
2  Teaspoons
Fennel Seeds (Saunf)
2.5  Cups
Water
1 
Bay Leaf
2  Tablespoons
Tamarind Pulp
1  Pinch
Salt (To Taste)
1  Cup
Nadru Chips
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Nutrition Value

Carbohydrates
4.79 g
Energy
813.65 kcal
Fats
22.32 g
Protein
22.53 g
Information per serving

Instruction

65 Minutes

  • Step 1

    15 Min
    Prepare ingredients as mentioned in the list. Crunchy Kashmiri Korma Recipe

  • Step 2

    10 Min
    Heat the oil in a pressure cooker. Add asafoetida powder, cinnamon, green cardamom and cloves. Stir and add the mutton. Fry until the mutton turns light-brown on all sides. Crunchy Kashmiri Korma Recipe

  • Step 3

    5 Min
    With some water, make a paste of Kashmiri red chilli powder, dry ginger powder, fennel powder and MAGGI Masala-ae-Magic. Add this paste to the mutton. Crunchy Kashmiri Korma Recipe

  • Step 4

    15 Min
    Sauté the mutton and spices for a few minutes. Then, add water and bay leaf and cook for about 8-10 minutes after the first whistle. Crunchy Kashmiri Korma Recipe

  • Step 5

    15 Min
    Open the cooker after a while, add tamarind pulp and mix well. Simmer for 10 minutes or until the gravy thickens. Add salt to taste. Crunchy Kashmiri Korma Recipe

  • Step 6

    5 Min
    Serve hot with steamed Kashmiri rice and topped with the crushed nadru chips. Crunchy Kashmiri Korma Recipe
Crunchy Kashmiri Korma Recipe

Step 1 of 6

Prepare ingredients as mentioned in the list.

Crunchy Kashmiri Korma Recipe

Step 2 of 6

Heat the oil in a pressure cooker. Add asafoetida powder, cinnamon, green cardamom and cloves. Stir and add the mutton. Fry until the mutton turns light-brown on all sides.

Crunchy Kashmiri Korma Recipe

Step 3 of 6

With some water, make a paste of Kashmiri red chilli powder, dry ginger powder, fennel powder and MAGGI Masala-ae-Magic. Add this paste to the mutton.

Crunchy Kashmiri Korma Recipe

Step 4 of 6

Sauté the mutton and spices for a few minutes. Then, add water and bay leaf and cook for about 8-10 minutes after the first whistle.

Crunchy Kashmiri Korma Recipe

Step 5 of 6

Open the cooker after a while, add tamarind pulp and mix well. Simmer for 10 minutes or until the gravy thickens. Add salt to taste.

Crunchy Kashmiri Korma Recipe

Step 6 of 6

Serve hot with steamed Kashmiri rice and topped with the crushed nadru chips.

Recipe PDF

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