Hyderabadi Marag Recipe
Marag is a Hyderabadi flavourful thin mutton stew which is usually served as a starter with sheermal or rumali roti at weddings. The city of Hyderabad is famous for its wide range of non vegetarian cuisine. The city of Nawab's true to its name is the home to the exquisite and aromatic delicacies. The array of spices used in cooking traditional dishes imparts the eye catching colour and lip smacking flavour. Traditionally it is slow cooked on wood fire, but with the invasion of stove tops and pressure cooker this practise has gradually been replaced.
Serve Hyderabadi Marag with Rumali Rotis or Phulkas for a weekend lunch or dinner.
You can also try other gravy based recipes such as
The contest is in association with Preethi Kitchen Appliances.
For pressure cook
- 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 Chillies Others
- 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)
- 2-1/2 cups Water For roast and grind
- 12 Cashew nuts
- 2 tablespoons Dry coconut (kopra)
How to make Hyderabadi Marag Recipe
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.