Ingredients
Method
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.
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 Kashmiri chili from burning.
- Then add in ground fennel, ground ginger, ground cumin, and salt. Stir well. Next add in 1 and ½ cup water. Further cover and cook the apples for 7 to 10 minutes until the apples are slightly soft. Check mid way and stir intermittently to prevent the apples from sticking to the wok. 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
Traditionally Kashmiri cuisine uses mustard oil. However, if you don't have it you can use oil of choice.
This recipe is typically made with quince. However, quince is not easily available and green apples come very close to quince.
The whole spices (cardamom pods, dried red chili pepper, and cloves can be discarded, they don't need to be consumed).