kashmiri

Take 250gm of chenna (completely drained curdle milk) in a plate.. Add 2 tbsp powdered milk and all purpose flour , knead for 15 mins until smooth dough is   obtained.3) Make small cylindrical balls.. Take sugar in a pot add water to it , stir well and bring to boil.. Add the balls slowly into the sugar syrup and boil for 15 mins at high flame.. After 15 min lower the flame and boil for 45 mins at low-medium flame.. After 45 minutes , add cardamom and saffron.. Boil for a minute , turn off the flame and let it cool down. Serve.. Boil potatoes for 1 whistle .Let the pressure release completely , cool down and then peel the potaotes.. Using a toothpick, prick the potatoes.Fry the potatoes in mustard oil at medium flame till slight golden brown from both the sides.. Now take the potatoes on tissue towel, allow them to cool down and then prick again. Fry potatoes again. at medium to low flame until turned golden in colour.. Now in one kadhai take 2 Tbsp of mustard oil and let it heat till it’s raw smell goes away. Now add cumin , cinnamon , cardamom and cloves and fry for 30 seconds .Add hing and fry for another 30 seconds. Add kashmiri red chilli powder, fry for a second and then immediately add 2 Tbspn of water and give a good mix . Lower the flame/turn off flame and start adding curd and parallely keep whisking so that curd shouldn’t get curdled. Now add dry ginger powder and fennel powder , mix well and bring to boil at low flame .. Add salt as per taste. Now will add 1 and a half cups of water, bring to boil and then will  add fried potatoes .. Cook till 1/4th of water remains .Turn off the flame and dum aloo is ready to be served .

kashmiri dum aloo recipe

mustard oil

yogurt

fennel

cloves

tbsp chili powder

cumin

cinamon

tsp asafoetida (hing)

ginger

cardamom

baby potatoes

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Kashmiri Dum Aloo Recipe | How to make kashmiri dum aloo

Fried onion paste recipe, an aromatic paste of slow cooked onions, an essential ingredient in the Indian kitchen, with aromatic leftover oil.

Fried Onion Paste (essential ingredient in the Indian Kitchen)

kg red onions (peeled weight, about 6-8 large onions)

250 ml vegetable oil (or other flavourless oil)

Peel and halve each onion.

Thinly slice the onions and as much as possible, separate the individual slices.

Heat the oil in a medium-sized wok on medium heat. You could do this before you start on the onions if you think you&#039;ll be quick enough.

When the oil is hot, tip all the sliced onions into the hot oil and stir. You can test the oil for hotness by dropping a tiny piece of onion in. If it bubbles and comes back up, the oil is hot enough.

After 2 minutes, when the oil has had a chance to heat back up, reduce the heat to low. Cook the onions at this temperature for 30 minutes, stirring regularly, especially in the last 10 minutes, as the onions on the bottom will get darker quicker. You are going for a dark brown colour, but not burnt.

When done, using a slotted spoon, lift the onions out and place in a bowl. You DON&#039;T want to line the bowl with paper, as that oil will be handy when grinding, adding moisture and flavour.

Let&#039;s fry the onions

Allow the onions to cool slightly to about lukewarm. Then place in a chopper, along with any oil in the bowl. Then blitz until you have a smooth, sticky paste.

Store as described above in the post.

Time to grind

Lamb Neck Rogan Josh Curry

(30 ml) ghee

black cardamom seeds, crushed

cloves, crushed

black peppercorns, crushed

(1.25 ml) asafetida, ground

(907 g) lamb neck,

Salt

(480 ml) water, divided

dry red Kashmiri chilies, torn

(30 ml) Kashmiri chili powder

(25 ml) garam masala

(480 ml) full fat yogurt2 tablespoons (30 ml) flour

rice,

Heat the ghee in an oven safe skillet over high heat; add black cardamom, cloves, and whole peppercorns, sizzle for 30 seconds. Add asafetida.

Season the lamb neck pieces with salt, then sear in the same pan for 5-6 minutes, until evenly browned.

Reduce heat, add  cup (120 ml) water, torn Kashmiri red chilies, and cover.

Cook the lamb neck for 10-12 minutes, then remove from the pan to make the sauce.

Add garam masala and Kashmiri chili powder to the hot pan, mix well.

Add the yogurt in stages to prevent breaking, stir in and allow each measure to absorb before adding next  repeat until all the yogurt has been added.

Add 1 cup (240 ml) of water, continue to simmer.

Make a slurry with 1/2 cup (120 ml) of water and the flour, stir into the sauce.

Return the seared lamb neck to the sauce, cover, transfer to oven and bake for 2 hours, until meat is tender.

When tender, remove neck, and pull meat from bones; discard the bones and return meat to pan.

Combine, warm through, and serve hot with steamed rice and naan bread.

Rista is a saffron flavoured Kashmiri dish of mutton meatballs in a thin, non spicy red curry, popularly served in the legendary Kashmiri Wazwaan.

Rista Recipe (Kashmiri Meatballs in Saffron Flavoured Red Curry)

kg lamb bones

water

kg minced lamb ((at least 10% fat))

Tbsp salt

½ tsp ground cardamom seeds

saffron

mawal ((cockscomb flower heads, omit of unavailable)

ml water

Tbsp ghee

green cardamoms

Tbsp Kashmiri chilli powder

½ Tbsp ground turmeric

garlic (pounded

Tbsp onion paste

1.5 litres lamb stock

black pepper

salt, if needed

Place the bones and water in a large saucepan or stockpot and bring to a low boil. Skim off any scum as necessary.

Leave to simmer for 30 minutes, then strain and use in the recipe.

Lamb Stock (get this going before you start with everything else)

Place the mince into a large food processor, along with the salt and cardamom. Do this in batches if your food processor isn&#039;t big enough.

Process on medium for about 30 seconds, scrape down, then another 30 seconds.

Scrape down again, and repeat the process: 30 seconds, scrape down, another 30 seconds. This should do it. At this point, you&#039;ll have a fairly homogeneous looking lamb paste.

Form balls weighing about 40g (1.5 oz, rounded up) with the meat paste, wetting your hands often to prevent sticking. Set aside until needed. Can also be frozen raw. In the image, the middle ball is for rista.

Let&#039;s make the Meatballs

If you&#039;ve got mawal or cockscomb flower, place the flower heads in a bowl and pour half a cup boiling water over them. Leave to soak for 5 minutes. (Get your dry spices ready in the meantime). If you are not using mawal, go to the saffron step below.

After 5 minutes, drain using a very fine sieve.

Add the saffron to this red water (or just hot water, if not using mawal). Crumble the saffron threads as you add them. Leave aside until needed at the end of the recipe.

The Saffron and Mawal Water (or just Saffron Water)

Heat the ghee in a large saucepan or dutch oven on medium-high heat and brown the meatballs. Do this in batches if you have to.

Lower the heat to medium, then add the cloves, green cardamoms, Kashmiri chilli powder and turmeric and give it all a good stir, no more than 10 seconds as the spices will burn.

Add the garlic and fried onion paste and give it another quick stir. But be fairly gentle as you don&#039;t want to break the meatballs up.

Add the lamb stock, stir and bring to a boil. When it&#039;s come to a boil, lower the heat right down, cover, and cook for 1 hour.

At the end of the hour, add the saffron-mawal water, stir and bring back to a simmer. Leave it to simmer for 1 minute, and check to see if you need any salt (this depends on the stock you used).

Finish off with some freshly ground black pepper, turn the heat off and leave to rest for 5 minutes before serving with rice or roti.

Let&#039;s cook the Rista

Oh my, what a beautiful website!  Thank you for sharing so many lovely recipes, especially all the details you provide.  I was googling Kashmiri recipes (because I LOVE rogan josh but that's the only Kashmiri recipe I've tried making) and I landed here. I'm so glad I did.

Love everything about this recipe, so aromatic and full of flavor. Warming spices is something we are craving now as the change of season is almost upon us.  Thank you for all your helpful hints and explantations. Need to find Kashmiri chilli powder, that is the special ingredient. Pinned!

Ok, I've got balls! Lol, made about 3 dozen meatballs, for this recipe and for the gushtaba that you mentioned, hopefully that's soon! Freezing the bigger balls and making rista for dinner tonight.

Hello Azlin. My mother is from Kashmir (she left when she got married), and so I have grown up with a lot of Kashmiri food. This is a very good rista recipe, I can certainly vouch for it! And you are very right, every rista recipe I see is just wrong because people add too many spices in them. My mum shakes her head everytime I show her one, lol!

What you said about the badi elaichi is interesting because mum grinds the seeds up and puts them in her meatballs! I'm going to show her your blog, I know she's going to love it! That Kashmiri page article - just wow!

I can't wait to make this over the weekend! We made your rogan josh the weekend after you published it and have been waiting patiently for the next recipe in the series. Made the onion paste yesterday btw.

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kashmiri dum aloo recipe

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Fried Onion Paste (essential ingred...

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