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Aloo Matar Plating

Crunchy Kashmiri Korma Recipe

(0)

Medium

•

65 Min

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Ingredients

5 Servings

This dish was made for 5

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

Utensils and appliances

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Our 5 best tips & tricks for customized portion sizes.

Nutritional Information

Nutritional Information Thumbnail

Nutrition Table Footer

Carbohydrates
4.79 g
Energy
813.65 kcal
Fats
22.32 g
Protein
22.53 g
Nutrition Table Footer

Recipe steps

65 min

15 min

10 min

5 min

15 min

15 min

5 min

Recipe steps

65 min

Step 1

Prepare ingredients as mentioned in the list.

Recipe steps

65 min

Step 2

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

Recipe steps

65 min

Step 3

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.

Recipe steps

65 min

Step 4

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.

Recipe steps

65 min

Step 5

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.

Recipe steps

65 min

Step 6

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

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