HyderabadiLunchNon-Veg

Hyderabadi Marag Recipe

Name: Hyderabadi Marag Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Cuisine: Hyderabadi
Ingredients: 300 grams mutton; 1 onion; 1/2 teaspoon ajwain (carom seeds); 1 teaspoon whole black peppercorns; 1 inch cinnamon stick (dalchini); 2 cardamom (elaichi) pods/seeds; 3 cloves (laung); 1 bay leaf (tej patta); 2 tablespoons ginger garlic paste; 1/4 teaspoon turmeric powder (haldi); salt - to taste; 2 tablespoons sunflower oil; 1 tablespoon ghee; water - as required; 2 green chilli; 150 grams curd (dahi / yogurt); 1 teaspoon coriander powder (dhania); 1 teaspoon garam masala powder; 1/4 cup coriander (dhania) leaves; 1/8 cup mint leaves (pudina); 2 cups -1/ water; 12 cashew nuts; 2 tablespoons dry coconut (kopra)

A non-veg Hyderabadi recipe with mutton, onion, ajwain (carom seeds). Ready in 30 min, serves 3.

Curated byKavya Sharma🇮🇳

Calories

1085kcal

Estimated Cost

₹575-725

Carbs130g

Protein43g

Fats43g

Servings Scaler

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

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Recipe Source: archanaskitchen.com

HyderabadiLunchNon-Veg

Hyderabadi Marag Recipe

A non-veg Hyderabadi recipe with mutton, onion, ajwain (carom seeds). Ready in 30 min, serves 3.

Curated byKavya Sharma🇮🇳

Cook Time30 min

Calories

1085kcal

Est. Cost₹575-₹725

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

130g(48%)

Protein

43g(16%)

Fats

43g(36%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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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