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; 1/8 Teaspoonful Asafoetida Powder (Hing); 2 Units Cinnamon (1 Inch Pieces); 2 Units Green Cardamom; 4 Units Cloves; 500 Grams Mutton; 2 Teaspoons Red Chilli Powder; 1 Teaspoonful Dry Ginger Powder (Saunth); 2 Teaspoons Saunf Powder; 2 1/2 Cups Water; 1 Unit 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)

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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.