Hyderabadi Marag Recipe
A non-veg Hyderabadi recipe with mutton, onion, ajwain (carom seeds). Ready in 30 min, serves 3.
Curated byKavya Sharma🇮🇳
Instructions
9 steps- 1
To begin making the Hyderabadi Marag, add all the ingredients listed under ‘for pressure cook’ in a cooker
- 2
Pressure cook for 1 whistle on high and and 3 whistles on medium flame
- 3
Allow the cooker to release pressure on it self
- 4
Meanwhile, roast and grind cashews and coconut to a fine paste in a blender
tablespoons ginger garlic paste(2)cashew nuts(12)tablespoons dry coconut (kopra)(2) - 5
Once the pressure is released add garam masala powder, coriander powder, cashew-coconut paste and saute it for about a minute
tablespoons ginger garlic paste(2)turmeric powder (haldi)(1/4 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1 teaspoon)coriander (dhania) leaves(1/4 cup)cashew nuts(12)tablespoons dry coconut (kopra)(2) - 6
Now add whisked yogurt and saute until the gravy thickens and oil separates from the sides of the cooker
- 7
Add water, coriander leaves, mint leaves and simmer for 4-5 minutes more
water - as requiredcoriander powder (dhania)(1 teaspoon)coriander (dhania) leaves(1/4 cup)mint leaves (pudina)(0.1 cup)-1/ water(2 cups) - 8
After 4 to 5 minutes, switch off the flame and it is ready to be served
- 9
Serve Hyderabadi Marag with Rumali Rotis and phulkas for a weekend lunch or dinner
Rate this recipe
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Hyderabadi Marag Recipe
A non-veg Hyderabadi recipe with mutton, onion, ajwain (carom seeds). Ready in 30 min, serves 3.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Ingredients Checklist
Directions
9 steps- 1
To begin making the Hyderabadi Marag, add all the ingredients listed under ‘for pressure cook’ in a cooker
- 2
Pressure cook for 1 whistle on high and and 3 whistles on medium flame
- 3
Allow the cooker to release pressure on it self
- 4
Meanwhile, roast and grind cashews and coconut to a fine paste in a blender
tablespoons ginger garlic paste(2)cashew nuts(12)tablespoons dry coconut (kopra)(2) - 5
Once the pressure is released add garam masala powder, coriander powder, cashew-coconut paste and saute it for about a minute
tablespoons ginger garlic paste(2)turmeric powder (haldi)(1/4 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1 teaspoon)coriander (dhania) leaves(1/4 cup)cashew nuts(12)tablespoons dry coconut (kopra)(2) - 6
Now add whisked yogurt and saute until the gravy thickens and oil separates from the sides of the cooker
- 7
Add water, coriander leaves, mint leaves and simmer for 4-5 minutes more
water - as requiredcoriander powder (dhania)(1 teaspoon)coriander (dhania) leaves(1/4 cup)mint leaves (pudina)(0.1 cup)-1/ water(2 cups) - 8
After 4 to 5 minutes, switch off the flame and it is ready to be served
- 9
Serve Hyderabadi Marag with Rumali Rotis and phulkas for a weekend lunch or dinner
Rate this recipe
