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What is a balanced menu?

A balanced menu provides a variety of food groups and key nutrients.

MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.

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

What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

"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."

What is the energy content breakdown?

Carbohydrates

4.2g / 8%

Protein

22.4g / 41%

Fats

12.3g / 50%

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.

Nutritional tips

Choose a healthy alternate cooking method like boiling.

MyMenu IQ™

Kashmiri Marzwangan Korma Recipe

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Indian Main Course

Kashmiri Marzwangan Korma Recipe

Name: Kashmiri Marzwangan Korma Recipe
Prep time: PT15.00M
Cook time: PT45.00M
Total time: PT61.00M
Yield: 5.00
Cuisine: Indian
Ingredients: 2 Sachets MAGGI Masala-ae-Magic; 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 Red Chilli Powder; 1 Teaspoon Dry Ginger Powder (Saunth); 2 Teaspoons Saunf Powder; 2.5 Cups Water; 1 Bay Leaf; 2 Tablespoons Thick Tamarind Pulp; 1 Pinch Salt (To Taste)

61Min

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!

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

Red Chilli Powder

1 Teaspoon

Dry Ginger Powder (Saunth)

2 Teaspoons

Saunf Powder

2.5 Cups

Water

Bay Leaf

2 Tablespoons

Thick Tamarind Pulp

1 Pinch

Salt (To Taste)

Copy

Nutrition Value

Energy

823.58 kcal

Carbohydrates

4.19 g

Protein

22.44 g

Fats

12.29 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

1 Min

Serve hot with steamed rice.

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.

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.

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.

Step 6 of 6

Serve hot with steamed rice.

Recipe PDF

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With pictures

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