Indian Main Course

Crunchy Kashmiri Korma Recipe

Name: Crunchy Kashmiri Korma Recipe
Prep time: PT15.00M
Cook time: PT45.00M
Total time: PT65.00M
Yield: 5.00
Cuisine: Indian
Ingredients: 2 Sachets MAGGI Masala-ae-Magic; 5 Tablespoons Mustard Oil; 1/8 Teaspoon Asafoetida Powder (Hing); 2 Units Cinnamon (1 Inch Pieces); 2 Units Green Cardamom; 4 Units Cloves; 500 Grams Mutton; 2 Teaspoons Fennel Seeds (Saunf); 2 1/2 Cups Water; 1 Unit Bay Leaf; 2 Tablespoons Tamarind Pulp; 1 Pinch Salt (To Taste); 1 Cup Nadru Chips

65Min

Medium

Recipe Variants

No Kashmiri Wazwan will be complete without a Mutton Marzwangan Korma! This simple, mildly-spiced curry made with tender mutton, flavoured with classic Kashmiri spices is a delight for all non-vegetarians, especially mutton-lovers! So, get hold of this recipe and start preparing a special dinner invite for friends you want to impress! To add a crispy and an authentic Kashmiri Twist to your Korma, serve it atop Kashmiri rice and add some crispy Nadru chips which will add a delightful crunch to the dish.

Ingredients

5 Servings

2 Sachets

MAGGI Masala-ae-Magic

5 Tablespoons

Mustard Oil

0.13 Teaspoon

Asafoetida Powder (Hing)

Cinnamon (1 Inch Pieces)

Green Cardamom

Cloves

500 gms

Mutton

2 Teaspoons

Fennel Seeds (Saunf)

2.5 Cups

Water

Bay Leaf

2 Tablespoons

Tamarind Pulp

1 Pinch

Salt (To Taste)

1 Cup

Nadru Chips

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Nutrition Value

Energy

814.71 kcal

Carbohydrates

4.88 g

Protein

22.57 g

Fats

22.36 g

Information per serving

Step 1

15 Min

Prepare ingredients as mentioned in the list.

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.

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.

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.

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.

Step 6

5 Min

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

Step 1 of 6

Prepare ingredients as mentioned in the list.

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.

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.