Ingredients Of Marchwangan Korma
4 tsp turmeric powder
5 Cinnamon sticks
to taste salt
1 tbsp ground garlic
10 green cardamoms
1 1/2 kashmiri red chilli powder (dissolved in 10 cups of water)
4 Black cardamoms
2 tsp dry ginger powder
1 1/2 cup dry cockscomb (mawal) flowers (heated with 1 1/2 cups water, extract)
1 tsp black cumin seeds
1 tsp dry mint leaves
1 Kg meat (cut into pieces)
12 1/2 water
1 cup pure ghee
How to Make Marchwangan Korma
1.boil the water in the pan and add meat. It needs to be mixed well and then bring the water to a boil again.
Take away the pan from the heat and sewer the water.
2.When the meat is cooled down, wash the meat under cold running water and then keep aside.
3.In a pan, add the blanched ghee, salt, garlic, meat, green cardamoms and cloves.
4.it needs to be mixed well and fried until the meat becomes light brown in colour.
5.Add the red chill water, turmeric powder, cinnamon sticks black cardamoms, and dry ginger powder.
6.stir it and let the mixture boil. Get the heat lowered down and cover the pan until the meat becomes soft. 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.
Recipe by: Rahul Dhavale