Green Apple and Potato – Kashmiri Apple Potato Curry

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People often get baffled when they see apple in a curry. But this is a strangely delicious recipe. This Green Apple and Potato – Kashmiri Apple Potato Curry recipe is delicious primarily because it features tangy green apples with spices. Try this recipe with white rice. This dish is 100% worth trying for the unexpectedly delicious final product.

Green Apple and Potato - Kashmiri Apple Potato Curry

What is Green Apple and Potato – Kashmiri Apple Potato Curry?

Traditionally Kashmiri Pandits make this recipe with quince instead of green apples. Quince are bright, golden-yellow, pear-shaped fruit, however they are not easily available. So I have modified this recipe with green apple.

How do I make this recipe?


Prep –

Rinse the apples well. Set the apple upright on your cutting board. Then, use a sharp knife to cut the fruit in half directly through the core.

Use your knife to scoop out the seeded portion of each apple slice. Next, slice each of these halves in half along the stem axis. You should have  roughly-eight pieces. The skin needs to be intact and not peeled.

Rinse and peel the potatoes and chop them to wedge shapes. Traditionally, these potatoes need to be deep fried but I have air fried them. First, grease the air fryer basket with oil. I grease mine by rubbing, brushing, or spraying, a little bit of oil on the bottom grate. When  working in batches, place the potatoes in a single layer. Air Fry the potatoes at 400°F for 15 minutes. Shake the basket every 5 minutes.

Cook-

Firstly, heat oil in a wok on medium-high heat. Secondly add in asafoetida. Third, in about 30 seconds add in cumin seeds, cloves, whole black cardamom pods, and one whole dried red chili pepper.

Further, when the cumin seeds splutter add in the apples and stir well. Let the apples sauté for 3 to 4 minutes until they change color slightly. Further move the apples to the side and add in Kashmiri chili powder directly in the oil. Furthermore, add the red chili powder for 30 seconds and add in ¼ cup water quickly to prevent the chili from burning.

Then add in ground fennel, ground ginger, ground cumin, and salt. Stir well. Next add in 1 and ½ cup water and potatoes.

Further cover and cook the apples for 5 to 8 minutes until the apples are slightly soft. Make sure that they remain intact and are not mushy.

Finally top off with garam masala and 3 serrano peppers. Stir well and turn off the heat.

Transfer to a serving bowl and serve with white rice.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think. Also, follow us on Instagram @Fastcurries and Facebook @Fastcurries Tag us on Instagram @Fastcurries. Would love to see your creation.

Moreover, try some of our other recipes

Kashmiri Tomato Eggplant Curry – Tamatar Wangun

Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry

Swiss Chard Curry – Instant Pot Kashmiri Haak

Collard and Lotus Stem Curry

Also try some of our  Instant Pot  recipes.

 

 

Green Apple and Potato – Kashmiri Apple Potato Curry

People often get baffled when they see apple in a curry. But this is a strangely delicious recipe. This Green Apple and Potato – Kashmiri Apple Potato Curry recipe is delicious primarily because it features tangy green apples with spices. Try this recipe with white rice. this dish is 100% worth trying for the unexpectedly delicious final product.
Prep Time2 mins
Cook Time20 mins
Total Time22 mins
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: Apple potato, Green apple and potato curry, Green apple curry, Kashmiri Apple, Kashmiri apple curry, Kashmiri Bum Tschunth, Tschunth curry, Tschunth Ollav
Author: Shilpa

Ingredients

Instructions

Prep

  • Rinse the apples well. Set the apple upright on your cutting board. Then, use a sharp knife to cut the fruit in half directly through the core.
  • Use your knife to scoop out the seeded portion of each apple slice. Next, slice each of these halves in half along the stem axis. You should have  roughly-eight pieces. The skin needs to be intact and not peeled.
  • Rinse and peel the potatoes and chop them to wedge shapes. Traditionally, these potatoes need to be deep fried but I have air fried them. First, grease the air fryer basket with oil. I grease mine by rubbing, brushing, or spraying, a little bit of oil on the bottom grate. When  working in batches, place the potatoes in a single layer. Air Fry the potatoes at 400°F for 15 minutes. Shake the basket every 5 minutes.

Cook

  • Heat oil in a wok on medium-high heat. Add in asafoetida. In about 30 seconds add in cumin seeds, cloves, whole black cardamom pods, and one whole dried red chili pepper.
  • When the cumin seeds splutter add in the apples and stir well. Let the apples sauté for 3 to 4 minutes until they change color slightly. Further move the apples to the side and add in Kashmiri chili powder directly in the oil. Furthermore, add the red chili powder for 30 seconds and add in ¼ cup water quickly to prevent the chili from burning.
  • Then add in ground fennel, ground ginger, ground cumin, and salt. Stir well. Next add in 1 and ½ cup water and potatoes.
  • Further cover and cook the apples for 5 to 8 minutes until the apples are slightly soft. Make sure that they remain intact and are not mushy.
  • Finally top off with garam masala and 3 serrano peppers. Stir well and turn off the heat. Transfer to a serving bowl and serve with white rice.

Notes

I have air fried the potatoes. You can shallow or deep fry them if you prefer. They need to be mostly cooked and firm.
The whole spices (cardamom pods and cloves can be discarded, they don’t need to be consumed)
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AboutFastCurries

My name is Shilpa Tiku. I am a foodie and love experimenting with different cuisines. Originally a Kashmiri, born in Mumbai and currently live in Dallas.

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