2 tsp Kashmiri chilli powder. 2 tsp table salt. 2 bay leaves. 4-5 green cardamom pods. 4 peppercorns. 1 tbsp cumin seeds. 2 blades mace. 3 tbsp rapeseed or vegetable oil ...

Add ginger powder, fennel powder, coriander powder, cumin seed powder and Kashmiri chilli powder with a little water for the spices not to burn. Add browned onion paste to the gravy. Cook thoroughly.

1 tsp cumin seeds. 6-7 cloves. ½ tsp asafoetida 7-8 cardamom pods. 4 tsp Kashmiri chilli powder. 2 tsp salt. 3 tsp dried ginger powder. 3 tsp fennel powder. ¼ cup curd. 1 tsp garam masala. 800g ...

Kashmiri Anardana Chutney is a tangy, ... leaves, half a cup of mint leaves (pudina), 2-3 green chillies, one tsp of cumin seeds (jeera), half a tsp of chaat masala powder, ...

50gm whole Kashmiri red chillies. ... 2 tsp cumin seeds. 1 tsp cinnamon sticks. ½ tsp black cardamom. 200gm white onions, finely sliced. 500gm lamb leg, boned, cut into 5cm cubes. 2 tbsp salt.

Fry the onion, green chillies, jeera seeds, mustard seeds, curry leaves and bayleaf in a little oil for a few minutes. Add the Kashmiri chilli powder, turmeric and dhania-jeera powder. Once the ...

Both use the Kashmiri red chilli, which has a bright red colour and a mild flavour. Dishes often combine vegetables and meat mutton and turnips, chicken and spinach, fish and lotus root.

Ingredients Half cup of almonds, half cup grated coconut, 3-4 Kashmiri red chillies, one teaspoon of tamarind paste, half a teaspoon cumin seeds, a pinch of hing or asafoetida, salt to taste, two ...

Add the ginger, cumin seeds, prepared tamarind and salt to taste, then add another 125ml of water and bring to the boil over medium heat. Taste the sauce for seasoning and adjust if necessary. Return ...