Ingredients: grams Mutton, Onion, teaspoon Ajwain (Carom seeds), teaspoon Whole Black Peppercorns, inch Cinnamon Stick (Dalchini), Cardamom (Elaichi) Pods/Seeds, Cloves (Laung), Bay leaf (tej patta), tablespoons Ginger Garlic Paste, teaspoon Turmeric powder (Haldi), - to taste, tablespoons Sunflower Oil, tablespoon Ghee, - as required, Green Chillies, grams Curd (Dahi / Yogurt), teaspoon Coriander Powder (Dhania), teaspoon Garam masala powder, cup Coriander (Dhania) Leaves, cup Mint Leaves (Pudina), cups Water, Cashew nuts, tablespoons Dry coconut (kopra), Non Vegeterian diet
Instructions: 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.