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A unique and aromatic Kashmiri curry featuring the tartness of quince and the subtle sweetness of apples. Simmered in a fragrant, tangy gravy with fennel and ginger, this dish offers a delightful taste of the valley's traditional cuisine.
Prepare the Fruit
Shallow-Fry the Fruit
Prepare the Spice Base
A unique and aromatic Kashmiri curry featuring the tartness of quince and the subtle sweetness of apples. Simmered in a fragrant, tangy gravy with fennel and ginger, this dish offers a delightful taste of the valley's traditional cuisine.
This kashmiri recipe takes 45 minutes to prepare and yields 4 servings. At 216.3 calories per serving with 1.19g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer the Curry
Cook and Serve
For a heartier dish, add fried cubes of paneer (Indian cottage cheese) or boiled lotus stem (nadru) along with the fruits in the final simmering step.
Replace the white sugar with an equal amount of grated jaggery for a more complex, earthy sweetness.
For a spicier version, add 1-2 slit green chilies to the oil along with the cumin seeds.
Substitute half of the tamarind paste with 1 teaspoon of dried pomegranate seed powder (anardana) for a different dimension of tartness.
Quince and apples are excellent sources of both soluble and insoluble fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The curry is flavored with spices like turmeric (containing curcumin) and dry ginger (gingerol), which have potent anti-inflammatory and antioxidant properties that help combat cellular stress.
Fennel powder, a key spice in this dish, is traditionally used to relieve indigestion, bloating, and gas, contributing to overall digestive comfort.
Quince is a good source of Vitamin C, an essential antioxidant that plays a vital role in strengthening the immune system and protecting the body against infections.
One serving of Bam Tsount contains approximately 200-220 calories, making it a relatively light main dish. The exact count can vary based on the size of the fruits and the amount of oil used.
Yes, Bam Tsount is a healthy dish. It is rich in dietary fiber from quince and apples, contains beneficial anti-inflammatory spices like turmeric and ginger, and is cooked with heart-healthy mustard oil. It is also naturally vegan and gluten-free.
While quince is the signature ingredient, you can substitute it with firm pears (like Bosc or Anjou) if you cannot find it. The texture will be similar, but the unique tart and floral flavor of quince will be missing.
Raw mustard oil has a strong, pungent flavor. The traditional Kashmiri technique of heating it to its smoking point is essential to neutralize this pungency, resulting in a milder, nutty flavor that complements the spices.
Leftover Bam Tsount can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often become deeper and more delicious the next day. Reheat gently on the stovetop.
For authentic Kashmiri flavor, mustard oil is highly recommended. However, if you don't have it, you can use a neutral vegetable oil or ghee, but the final taste of the dish will be different.
This recipe goes great with these complete meals
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