Crunchy Kashmiri Korma Recipe

Name: Crunchy Kashmiri Korma Recipe
Prep time: 15 s
Cook time: 45 s
Total time: 65 s
Yield: 5
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

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65 Min

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.

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Ingredients

5 Servings

MAGGI Masala-ae-Magic (6 Grams)

2 Sachets

Mustard Oil

5 Tablespoons

Asafoetida

0.13 Teaspoon

Cinnamon (1 Inch Pieces)

Green Cardamom

Cloves

Mutton

500 gms

Fennel Seeds (Saunf)

2 Teaspoons

Water

2.5 Cups

Bay Leaf

Tamarind Pulp

2 Tablespoons

Salt

1 Pinch

Nadru Chips

1 Cup

Utensils and appliances

Nutritional Information

per serving

Carbohydrates

4.79 g

Energy

813.65 kcal

Fats

22.32 g

Protein

22.53 g

per serving

Recipe steps

65 min

15 min

10 min

5 min

15 min

5 min

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Recipe steps

65 min

Step 1

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Prepare ingredients as mentioned in the list.

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Recipe steps

65 min

Step 2

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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

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Recipe steps

65 min

Step 3

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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.

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Recipe steps

65 min

Step 4

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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.

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Recipe steps

65 min

Step 5

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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.

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Recipe steps

65 min

Step 6

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

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Crunchy Kashmiri Korma Recipe

Nutritional facts per serving

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Crunchy Kashmiri Korma Recipe

Nutritional facts per serving

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Ingredients

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Recipe steps

Recipe steps

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Recipe steps

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Recipe steps

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