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marag-recipe-hyderabadi

Marag Recipe Hyderabadi

Asiya
Hyderabadi marag recipe is a mutton soup recipe made with tender mutton with bones...
4.78 from 9 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soups
Cuisine Hyderabadi
Servings 5 -6
Calories 430 kcal

Ingredients
  

  • 600 gms mutton attached to bones.
  • 2 tablespoon oil
  • 1 cinnamon stick dalchini
  • 2-3 cloves loung
  • 2 cardamoms elaichi
  • 5-6 black pepper corns
  • 3 medium sized sliced onions
  • salt to taste
  • 1 tablespoon ginger garlic paste
  • 8 green chillies paste blend by adding pinch of salt

Paste For The Soup:

  • 1 tablespoon desiccated coconut dry roasted
  • 5-6 cashewnuts kaju dry roasted
  • 3-4 pistachios pista
  • 3-4 chironji charoli seeds dry roasted
  • 2 tablespoon fresh coriander leaves

Other ingredients:

  • 2 tablespoon yogurt
  • 3 tablespoon milk
  • 1 tablespoon mint leaves
  • 1 tablespoon coriander leaves
  • 1 teaspoon garam masala powder
  • 1 teaspoon roasted coriander seeds powder
  • 1 teaspoon cumin seeds powder
  • 1 teaspoon black pepper powder
  • 1 tablespoon cream

Instructions
 

  • In a pressure cooker, add oil and heat it.
  • Add whole spices such as cinnamon stick, cloves, cardamoms, black pepper corns and saute well.
  • Add sliced onions and cook till translucent or saute for few minutes.
  • Add ginger garlic paste and saute for few minutes.
  • Add mutton pieces and roast well until color of mutton changes.
  • Add salt as per taste, add green chiili paste into it, mix and cook well.
  • Cook for few minutes, add three cups of water and mix well.
  • Pressure cook the mutton until it gets tenderized well.
  • Add beaten yogurt, mix and cook for about 2-3 minutes.
  • Blend roasted dry coconut, cashews, pistachios, dry roasted chironji seeds into a fine powder, into the blender, add coriander leaves into the blender and make a fine paste by adding little water.
  • Add this blended paste into the cooked mutton.
  • Mix the mixture and cook well for few minutes until oil leaves the sides.
  • Add little water for a thin consistency about 1-2 cups or more if required.
  • Add little milk into it, add coriander leaves, add mint leaves, add garam masala powder, add coriander seeds powder, add cumin seeds powder, black pepper powder.
  • Check for the taste of salt and add if required.
  • Bring the whole mixture to a boil.
  • Switch off the flame.
  • Add cream/malai if it is available or this ingredient can be skipped.
  • Serve hot with naan.

Nutrition

Nutrition Facts
Marag Recipe Hyderabadi
Amount Per Serving
Calories 430
* Percent Daily Values are based on a 2000 calorie diet.
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