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.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Add the cloves, cardamom, cinnamon stick, and bay leaf to the oil. Fry for 30 seconds until aromatic.

Step 3

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.

Step 4

Stir in the ginger-garlic paste and sauté for another 2-3 minutes to cook off the raw aroma.

Step 5

Lower the heat and add the Kashmiri red chili powder. Stir well to coat the mutton evenly without letting the chili powder burn.

Step 6

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.

Step 7

Mix in the fennel powder, dry ginger powder, and salt. Stir to combine.

Step 8

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.

Step 9

Turn off the heat and let the curry rest for a few minutes before serving.

Step 10

Serve the Marchwangan Korma hot with steamed rice or traditional Kashmiri bread (sheermal or bakarkhani).

Nutrition Facts

Serving size	1156.2 grams (1156.2g)

Amount per serving	% Daily Value*
Calories	1874

Total Fat 161.00g	206%
Saturated Fat 48.50g	242%
Polyunsaturated Fat 0.00g
Cholesterol 360mg	120%
Sodium 3996mg	174%
Total Carbohydrate 20.50g	7%
Dietary Fiber 7.30g	26%
Total Sugars 2.90g
Protein 95.00g	190%

Vitamin D 0IU	0%
Calcium 293mg	23%
Iron 13mg	74%
Potassium 1783mg	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.

Source of Calories

Fat: 75.8%

Protein: 19.9%

Carbs: 4.3%