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Indian Main Course

Crunchy Kashmiri Korma Recipe

0
65Min
Medium
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
+

This dish was made for 5 here

5 Tablespoons
Mustard Oil
0.13 Teaspoon
Asafoetida Powder (Hing)
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

Energy
814.71 kcal
Carbohydrates
4.88 g
Protein
22.57 g
Fats
22.36 g
Information per serving
Lets Cook

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.

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