A luxurious and aromatic mutton soup from Hyderabad, slow-cooked with tender meat, yogurt, and a creamy paste of cashews and almonds. This rich, fragrant stew is a classic starter for special occasions.
Prep25 min
Cook60 min
Soak20 min
Servings4
Serving size: 1.5 cups
812cal
53gprotein
30gcarbs
Ingredients
500 g Mutton (Bone-in, cut into 2-inch pieces)
3 tbsp Ghee
2 medium Onion (Thinly sliced)
2 tbsp Ginger Garlic Paste
0.5 cup Curd (Whisked until smooth)
4 pcs Green Chili (Slit lengthwise)
15 pcs Cashews
10 pcs Almonds (Blanched and peeled)
1 tsp Poppy Seeds (Optional, for extra creaminess)
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
Aromatic Hyderabadi Marag with fluffy naan – a melt-in-mouth comfort food experience!
This indian and hyderabadi dish is perfect for lunch or dinner. With 1262.77 calories and 62.68g of protein per serving, it's a nutritious choice for your meal plan.
56gfat
1 inch
Cinnamon Stick
4 pcs Green Cardamom
4 pcs Cloves
1 pcs Bay Leaf
1 tsp Black Peppercorns (Freshly crushed)
1.5 tsp Salt (Adjust to taste)
0.75 tsp Garam Masala
2 tbsp Fresh Cream (Use heavy or double cream)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Mint Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Freshly squeezed, for serving)
4 cups Water (Or mutton stock for richer flavor)
Instructions
1
Prepare Nut Paste & Marinate Mutton
Soak cashews, almonds, and poppy seeds in 1/2 cup of hot water for 20-30 minutes. After soaking, drain and grind them into a very smooth paste, adding a little water if needed. Set aside.
In a large bowl, combine the mutton pieces with whisked curd, ginger-garlic paste, freshly crushed black pepper, and salt. Mix thoroughly to ensure the mutton is well-coated. Let it marinate for at least 20 minutes.
2
Sauté Aromatics and Mutton
Heat ghee in a pressure cooker over medium heat. Add the whole spices: cinnamon stick, green cardamoms, cloves, and bay leaf. Sauté for about 30-45 seconds until they become fragrant.
Add the thinly sliced onions and fry for 10-12 minutes, stirring frequently, until they are deep golden brown (birista). Do not rush this step, as it is crucial for the flavor.
Add the marinated mutton to the cooker. Increase the heat and sauté for 5-7 minutes, until the mutton changes color and the ghee starts to separate from the masala.
3
Pressure Cook the Mutton
Pour in 4 cups of water (or mutton stock) and add the slit green chilies. Stir everything well, scraping the bottom of the cooker to release any browned bits.
Secure the lid of the pressure cooker. Cook on high heat until the first whistle, then reduce the heat to medium-low.
Cook for 25-30 minutes (or about 6-7 whistles) until the mutton is fall-off-the-bone tender. Allow the pressure to release naturally.
4
Finish and Thicken the Soup
Once the pressure has released, open the cooker. Turn the heat to low.
Stir in the prepared nut paste. Simmer gently for 8-10 minutes, stirring occasionally, until the soup thickens slightly and the raw taste of the paste is gone. Do not let it come to a rolling boil.
Stir in the fresh cream and garam masala. Cook for just one more minute to incorporate, then turn off the heat. Avoid boiling after adding cream to prevent curdling.
5
Garnish and Serve
Check for salt and adjust if necessary. Ladle the hot marag into serving bowls.
Garnish generously with chopped coriander leaves and mint leaves.
Serve immediately with a wedge of lemon on the side to squeeze over the soup. It pairs wonderfully with naan, sheermaal, or crusty bread.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
