FastCurries
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.
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.
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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
Also try some of our Instant Pot recipes.
Green Apple and Potato – Kashmiri Apple Potato Curry
Ingredients
- 2 large granny smith apples (green apples)
- 1 medium russet potato (1 cup chopped to wedges)
- 5 tbsp oil of choice
- 1/2 tsp asafoetida (heeng)
- 1 tsp cumin seeds (jeera)
- 2 whole cloves (laung)
- 2 whole black cardamom pod (kali elaichi)
- 1 whole dried red chili peppers
- 1 and 1/2 tbsp kashmiri chili powder
- 1 and 3/4 cup water (divided)
- 1 tbsp ground fennel (saunf powder)
- 1/2 tbsp ground ginger (sonth)
- 1 tsp ground cumin (jeera powder) (jeera powder)
- 1 and 1/2 tsp salt
- 1/2 tsp garam masala
- 3 serrano peppers, whole (hari mirch)
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.
