Kashmiri Style Apple Tamatar Sabzi Recipe (No Onion No Garlic)

Kashmiri Style Apple Tamatar Sabzi Recipe (No Onion No Garlic)

     Apple Tamatar Ka Sabzi is a sweet and tangy dish made from cubed apple,infused with cinnamon in a tomato based gravy. As apples goes really well with the cinnamon this makes a perfect combination.Most of the Indian vegetarian gravies prefer using a vegetable, this dish provides a unique twist. Serve it with Phulka.

     Kashmiri Style Apple Tamatar Ki Sabzi is a semi-gravy made with cubed apple cooked in a cinnamon infused tomato based gravy. It rightly brings out the flavour in the dish. As apples goes well with the cinnamon,the gravy is a sweet and tangy taste.

     The dish was found to be originally from Jammu and Kashmir. Since most of the Indian vegetarian gravies prefer using a vegetable, this dish provides a unique twist from the normal use of ingredients.

     Serve your sweet and tangy Apple Tamatar Ki Sabzi with Singhare ka Cheela or Ajwain Puri to make it a complete meal.

Kashmiri Style Apple Tamatar Sabzi Recipe

Cuisine: Kashmiri 

Course: Dinner 

Diet: No Onion No Garlic (Sattvic) 

Ingredients:

• 2 Apples,peeled and cubed
• 2 Tomatoes,pureed or grated
• 1/2 teaspoon Turmeric powder (Haldi)
• 1/2 teaspoon Coriander Powder (Dhania)
• 1/4 teaspoon Red Chilli powder
• 1 Cinnamon Stick (Dalchini)
• 1 Bay leaf (tej patta),torn
• Salt,or black salt to taste
• 2 sprig Coriander (Dhania) Leaves,finely chopped
• Sunflower Oil,for cooking

Method:

1. We begin making the Apple Tamatar Ki Sabzi  heating a kadai with a little bit of oil and add bay leaf and cinnamon. Saute till the aroma is released.
2. Next, add the tomato puree and the other spice powders. Saute for about 10 minutes till the raw smell of the tomato goes away.
3. Add the cubed apple and give it a stir. Cook for 10 more minutes till the apple becomes mush and imbibes a little bit of the gravy.
4. Serve your sweet and tangy Apple Tamatar ki Sabzi with Singhare ka Cheela or Ajwain Puri to make it a complete meal.

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