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Apple and Potato in a spicy curry
Apples and Potatoes in traditional kashmiri style.
i. 3 medium sized or 2 large apples ( ‘Golden Delicious’ variety if you prefer a bit sweet taste, American or green apples for a more sour taste.
ii. 2 potatoes
iii. 3 Sliced Green chillies
iv. 1 tablespoon Cumin powder ( zeera)
v. 2 Whole cardamom - powdered ( badi elaichi)
vi. 3 Cloves - powdered or whole ( laung)
vii. 1 tablespoon Asafoetida ( heeng powder)
viii. 1 tablespoon Ground cinnamon powder
ix. 3 tablespoon red chilli powder (mirchi)
x. 1 tablespoon turmeric powder ( haldi)
xi. ½ tablespoondry ginger powder ( sund powder)
xii. ½ tablespoon fennel powder ( saunf powder)
xiii. Cooking oil ( refined sunflower + soyabean blended oil preferably
xiv. Salt as per taste
xv. Half teaspoon garam masala ( mixture of the above condiments readily available)
xvi. Finely chopped coriander and mint leaves and chunk of dry whole red chilies to garnish

Note: No pressure required. Dish can be prepared in one utensil, i.e. a pressure cooker vessel or a kadhai itself.


i. Cut the potatoes into medium sized sliced.
ii. Cut the apples into medium sized chunks.
iii. Heat one table spoon cooking oil for 2 minutes in kadhai/pan or a cooker.
iv. Add Asafoetida (heeng) powder to the oil and stir.
v. Add the potato slices into it and sauté for 5 minutes.
vi. Add the apple pieces now and stir using a wooden spatula so as to not break the pieces.
vii. Add the clove, cumin powder and badi elaichi (cardamom) powder and stir.
viii. Now in go the sliced green chilies so that they are sautéed and not remain raw.
ix. Mix all these well and after 3 minutes add the turmeric powder.
x. Then add chilly powder and give the whole thing a good mix carefully.
xi. By now the apples and potatoes would have tendered a bit, add at least 2 cups of water to make a homogenous mixture.
xii. Add the dry ginger and saunf (fennel) powder now.
xiii. Add salt suitably. One teaspoonful will do.
xiv. Cover the vessel/pan with a lid and let it simmer for at least 10 minutes in the steam on low flame.
xv. Give a stir in between and add some more water if it is dry or you would like more gravy. The bits of apple make a very good curry.
xvi. Try to break the potato with the spatula; if it is tender and the spices have been absorbed, it is time to add a hint of garam masala.
xvii. Cover the lid and allow to stand on medium flame for 1 minute.
xviii. After this garnish with finely chopped coriander and mint leaves. You can add chunks of dry whole red chilies pre-sautéed in oil.
xix. That’s it, the seb aloo ki sabzi ( Apple potato dish) is done. Serve it with plain white basmati (whole grain) rice or fulkas (roti/bread) along with fresh chilly-coriander-onion chutney if you like and some fresh dahi ( plain yoghurt) and you need nothing more!
So prepare it and see how you can innovate further with the simple looking apple.

Tip: You can just replace the potatoes in this recipe with shallow fried brinjals, and the rest of the procedure is the same. That makes for an exotic combination as well and further reduces the carbohydrate content for the calorie conscious!

The microwave option :
If you want to reduce the preparation time further and have ran out on cooking gas, this is a wonderful option.

Tip: The only thing is do NOT add heeng (Asafoetida) powder to any dish when cooking in a microwave as heeng has to be added to hot oil to release the actual taste. In a microwave, the heeng can spoil your dish!

i. Make smaller chunks of potato and apples.
ii. Mix everything well in a microwave-safe bowl.
iii. Add 1 teaspoon of oil. ( You can use olive oil as well)
iv. Add salt.
v. Microwave for 15 minutes.
vi. Mix the ingredients again and add more water if required.
vii. Add garam masala and microwave again for a minute.
viii. Garnish in the same way with finely chopped coriander and mint leaves and serve steaming hot!

Preparation Time: 30 minutes Serves: 2-3
Recipe Origin: India
Submitted by:
Anshul Shridhar

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