Marchwagan Korma Recipe

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Marchwagan Korma
How to make Marchwagan Korma
  • Chef: Waza Brothers
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Khada masalas, ghee and succulent meat make this red hot curry a winner at a dinner party.

Ingredients of Marchwagan Korma

  • 1 kg meat-cut into pieces
  • 12 1/2 cups water
  • 1 cup pure ghee salt to taste
  • 1 Tbsp ground garlic
  • 10 green cardamoms
  • 5 cloves
  • 1 1/2 cups Kashmiri red chilli powder-dissolved in 10 cups of water
  • 4 black cardamoms
  • 4 tsp turmeric powder
  • 5 cinnamon sticks
  • 2 tsp dry ginger powder
  • 1 1/2 cups dry cockscomb (mawal) flowers-heated with 1 1/2 cups water, extract
  • 1 tsp black cumin seeds
  • 1 tsp dry mint leaves

How to Make Marchwagan Korma

  • 1.Bring the water to a boil in the pan and add the meat. Mix well and then bring the water to a boil again. Remove the pan from the heat and drain the water.
  • 2.When the meat is cool, wash under cold running water and then keep aside.
  • 3.In a pan, add the blanched meat, ghee, salt, garlic, green cardamoms and cloves.
  • 4.Mix well and fry until the meat is light brown in color.
  • 5.Add the red chill water, black cardamoms, turmeric powder, cinnamon sticks and dry ginger powder.
  • 6.Stir and bring the mixture to a boil. Lower the heat and cover the pan and cook until the meat is tender. Add some water if need be. Stir occasionally.
  • 7.Add the cockscomb flower extract, black cumin seeds and dry mint leaves.
  • 8.Mix well and let the mixture simmer for about 4 minutes.