Marchwangan Korma
Dive into the bold and aromatic world of Kashmiri cuisine with this authentic Marchwangan Korma recipe, a fiery mutton curry that celebrates the rich flavors of the Valley. This dish is infused with the vibrant hue and mild heat of Kashmiri red chili powder, perfectly balanced by the earthy notes of fennel and dry ginger powders. Juicy, bone-in mutton is slow-cooked in mustard oil alongside whole spices like cinnamon, cardamom, and cloves, creating a deeply fragrant curry with a luscious yogurt-based gravy. Ideal for spice enthusiasts, this traditional delicacy is best served piping hot with steamed rice or soft Kashmiri breads like sheermal. Perfectly spiced, hearty, and absolutely irresistible, Marchwangan Korma is a must-try dish for any lover of Indian cuisine.
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Recipe Information
Ingredients
- 500 grams Mutton (bone-in)
- 4 tablespoons Mustard oil
- 3 teaspoons Kashmiri red chili powder
- 2 teaspoons Ginger-garlic paste
- 0.33 cup Yogurt (whisked)
- 1 teaspoon Fennel powder
- 1 teaspoon Dry ginger powder
- 4 pieces Cloves
- 3 pieces Green cardamom
- 1 inch Cinnamon stick
- 1 piece Bay leaf
- 0.25 teaspoon Asafoetida (hing)
- 1.5 teaspoons Salt
- 2 cups Water
Instructions
Heat mustard oil in a heavy-bottomed pan or pressure cooker over medium heat until it reaches its smoking point. Reduce the heat and let it cool slightly before proceeding.
Add the cloves, cardamom, cinnamon stick, and bay leaf to the oil. Fry for 30 seconds until aromatic.
Add the asafoetida (hing) and immediately stir in the mutton pieces. Sauté the mutton on medium-high heat until it turns light brown, which should take about 10-12 minutes.
Stir in the ginger-garlic paste and sauté for another 2-3 minutes to cook off the raw aroma.
Lower the heat and add the Kashmiri red chili powder. Stir well to coat the mutton evenly without letting the chili powder burn.
Add the whisked yogurt gradually, stirring continuously to ensure it doesn’t curdle. Cook for 5 minutes, allowing the yogurt to blend with the spices.
Mix in the fennel powder, dry ginger powder, and salt. Stir to combine.
Pour 2 cups of water into the pan, cover with a lid, and let the curry simmer on low heat for 40-45 minutes (or pressure cook for 3-4 whistles) until the mutton is tender and the gravy thickens.
Turn off the heat and let the curry rest for a few minutes before serving.
Serve the Marchwangan Korma hot with steamed rice or traditional Kashmiri bread (sheermal or bakarkhani).
Nutrition Facts
Calories |
1874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.0 g | 206% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 3996 mg | 174% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 2.9 g | ||
| Protein | 95.0 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1782 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
