Marchwangan korma | How to make Marchwangan korma

By Irfana Ali Bhat  |  16th Feb 2016  |  
4.5 from 2 reviews Rate It!
  • Marchwangan korma, How to make Marchwangan korma
Marchwangan kormaby Irfana Ali Bhat
  • Prep Time

    30

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

36

2





About Marchwangan korma Recipe

a kashmiri non veg dish. It is a hot and tangy korma.

Marchwangan korma

Ingredients to make Marchwangan korma

  • Mutton 1 kg
  • 2 tbsp ghee
  • oil 6 tbsp
  • Dried red chillies10
  • garlic paste 1tbsp
  • Fried onion/ shallot paste 1 cup
  • Green cardamoms 6
  • cloves 5
  • Black cardamoms 2
  • cinnamon stick 4 1/2 inch
  • turmeric powder 1/2 tsp
  • ginger powder 1 tsp
  • fennel powder 1 1/2 tsp
  • cumin powder 1tsp
  • salt to taste
  • tamarind 25gm
  • Masala powder made of 1 piece dalchini
  • seeds of 1 brown cardamom
  • 2 cloves

How to make Marchwangan korma

  1. Soak the dried red chillies in some warm water and then grind them into a smooth paste and sieve it through a fine sieve.
  2. Blanch the mutton and drain it.
  3. Heat the ghee and oil and add slightly crushed  green cardamom and cloves.
  4. Add the pieces of lamb, Stir it all together. Add in the cinnamon stick and the black cardamoms Cook on medium heat, stirring once a while until the lamb starts to turn reddish brown.
  5. Now add onion shallot paste, tamarind water, and ginger garlic paste to the meat.
  6. Put in the rest of the spices except garam masala & mix to combine. Add in the salt too.
  7. Now turn the heat to medium high and Add in ¼ C of the red chili water mix into the meat. Stir to combine and keep stirring and let the water evaporate before adding more chili water.
  8. Ensure the meat and spices do not dry up, but enough water has to evaporate and the meat has to release some oil before you add more chili water. Keep repeating this process until all of the water is used. After you have added the last batch of water, and it has evaporated. Add garam masala powder and water and pressure cook till tender.
  9. After the pressure dies down, add few drops of red color and boil the korma for a minute or two till the gravy looks smooth.
  10. Enjoy lip smacking authentic Korma of Kashmir

My Tip:

Onion paste is made by frying onions till golden and then making it into a smooth paste with some water in a mixer.

Reviews for Marchwangan korma (2)

Farhana Ahmad2 years ago

Is this called mirchi korma also.
Reply

Sukhmani Bedi2 years ago

Lovely dish!
Reply