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Hyderabadi Marag Recipe
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| Total Time (mins) | 30 |
|---|---|
| Ingredient Count | 22 |
| Cuisine | Hyderabadi |
Ingredients
2 Green Chillies,Water - as required,12 Cashew nuts,1 teaspoon Coriander Powder (Dhania),1 tablespoon Ghee,2 tablespoons Dry coconut (kopra),1/4 teaspoon Turmeric powder (Haldi),2 tablespoons Sunflower Oil,1 teaspoon Whole Black Peppercorns,Salt - to taste,1 teaspoon Garam masala powder,2 Cardamom (Elaichi) Pods/Seeds,1/2 teaspoon Ajwain (Carom seeds),150 grams Curd (Dahi / Yogurt),1/8 cup Mint Leaves (Pudina),3 Cloves (Laung),2-1/2 cups Water,1/4 cup Coriander (Dhania) Leaves,1 inch Cinnamon Stick (Dalchini),2 tablespoons Ginger Garlic Paste,1 Bay leaf (tej patta),1 Onion,300 grams Mutton
Instructions
To begin making the Hyderabadi Marag, add all the ingredients listed under ‘for pressure cook’ in a cooker.Pressure cook for 1 whistle on high and and 3 whistles on medium flame. Allow the cooker to release pressure on it self.Meanwhile, roast and grind cashews and coconut to a fine paste in a blender.Once the pressure is released add garam masala powder, coriander powder, cashew-coconut paste and saute it for about a minute.Now add whisked yogurt and saute until the gravy thickens and oil separates from the sides of the cooker.Add water, coriander leaves, mint leaves and simmer for 4-5 minutes more. After 4 to 5 minutes, switch off the flame and it is ready to be served.Serve Hyderabadi Marag with Rumali Rotis and phulkas for a weekend lunch or dinner.
Disclaimer: Recipe data is for informational purposes only.
