Mirchi Korma Recipe (Marchwangan Korma Recipe)

 MARCHWANGAN KORMA 

"Marchwangan Korma" is a traditional dish from Kashmiri cuisine. The word "Marchwangan" is a combination of two Kashmiri words - "March" meaning red chili pepper and "Wangan" meaning eggplant or brinjal. This dish is also sometimes referred to as "Kashmiri Chili Eggplant Curry."

To prepare mirchi korma, eggplant is first sliced and deep-fried until golden brown. Meanwhile, a gravy is prepared using a variety of spices such as Kashmiri red chili powder, fennel seeds, ginger, garlic, and tomatoes. The fried eggplant is then added to the gravy and simmered until the flavors have melded together.

The resulting dish is a rich, flavorful curry that is spicy and slightly sweet, with a creamy texture from the eggplant. It is often served with rice or naan bread and is a popular vegetarian option in Kashmiri cuisine.

 Mutton Marzwangan Korma Recipe 

Mutton Marzwangan Korma is a classic dish from Kashmiri cuisine that is rich and flavorful. Here's mirchi korma recipe for this delicious dish:

 INGREDIENTS: 

• 1 kg mutton, cut into medium-sized pieces

• 2 tbsp ghee

• 1 tsp cumin seeds

• 2-3 green cardamom pods

• 1 black cardamom pod

• 1 cinnamon stick

• 1 bay leaf

• 1 onion, finely chopped

• 1 tbsp ginger paste

• 1 tbsp garlic paste

• 1 tsp coriander powder

• 1/2 tsp turmeric powder

• 1/2 tsp red chili powder

• Salt to taste

• Fresh coriander leaves for garnishing

 INSTRUCTIONS: 

 

• Heat ghee in a pressure cooker and add cumin seeds, green cardamom pods, black cardamom pod, cinnamon stick, and bay leaf. Sauté for a few seconds until fragrant.

• Add the chopped onion and sauté until golden brown.

• Add ginger paste and garlic paste and sauté for a minute.

• Add coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for 2-3 minutes.

• Add the mutton pieces and sauté for 5-7 minutes until they are browned on all sides.

• Add enough water to cover the mutton pieces and pressure cook for 20-25 minutes or until the mutton is tender.

• In a separate bowl, whisk yogurt until smooth. Add the yogurt to the mutton mixture and mix well.

• Cook for another 5-7 minutes on low heat until the sauce thickens and the mutton is fully cooked.

• Garnish with fresh coriander leaves and serve hot with rice or naan.

• Enjoy your delicious Mutton Marzwangan Korma!