Loading...
A unique Kashmiri delicacy where tart apples are simmered in a sweet, sour, and spicy gravy. This fragrant curry, flavored with fennel and ginger powder, offers a delightful taste of the valley.
Prepare the Apples: Wash the apples thoroughly. Core them and slice them into thick wedges, about 1/2-inch thick. You can leave the skin on for added texture and fiber, or peel them if you prefer.
Shallow-Fry the Apples: Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it reaches its smoking point, then reduce the heat to medium. Carefully place the apple slices in the hot oil in a single layer (work in batches if needed). Fry for 2-3 minutes per side until they are light golden brown and slightly crisp. They should be partially cooked but still firm. Remove with a slotted spoon and set aside.
Temper the Spices: In the same pan with the remaining oil, lower the heat to low. Add the cumin seeds and asafoetida. Sauté for about 30 seconds until the cumin seeds splutter and become fragrant.
Sauté Powdered Spices: Add the fennel powder, ginger powder, Kashmiri red chili powder, and turmeric powder to the pan. Stir continuously for 30-40 seconds. Be very careful as these spices can burn quickly on low heat.
Create the Gravy: Immediately pour in the water, stirring well to combine with the spices and prevent them from burning. Add the tamarind paste, grated jaggery, and salt. Increase the heat to medium and bring the mixture to a gentle boil, stirring until the jaggery is completely dissolved.
Simmer the Curry: Gently slide the fried apple slices into the simmering gravy. Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. The gravy will thicken, and the apples will become tender while still holding their shape. Avoid overcooking, as the apples can become mushy.
A fragrant, mild Kashmiri rice dish where tender mutton and long-grain basmati rice are cooked in a flavorful stock infused with whole spices like fennel and ginger. A true delicacy from the Kashmir valley.
Juicy, flavorful minced meat kababs, seasoned with aromatic spices and fresh herbs, then grilled to perfection. A classic appetizer or main course, perfect for any celebration or barbecue.
A rustic and flavorful Kashmiri dish where tender kohlrabi and its fresh greens are cooked in aromatic spices like fennel and ginger. A simple, comforting side that pairs perfectly with steamed rice.
Baby potatoes are deep-fried until golden and then simmered in a rich, tangy yogurt-based gravy. Flavored with fennel, ginger powder, and Kashmiri chilies, this dish is a true taste of the valley.
A unique Kashmiri delicacy where tart apples are simmered in a sweet, sour, and spicy gravy. This fragrant curry, flavored with fennel and ginger powder, offers a delightful taste of the valley.
This kashmiri recipe takes 40 minutes to prepare and yields 4 servings. At 266.42 calories per serving with 1.18g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Rest and Serve: Turn off the heat and let the curry rest, covered, for at least 5 minutes to allow the flavors to meld together. Serve Bom Choonth hot with steamed rice or fresh rotis.
You can replace jaggery with an equal amount of brown sugar or a couple of tablespoons of date paste for a different kind of sweetness.
For a warmer spice profile, sprinkle 1/4 teaspoon of garam masala over the curry just before turning off the heat.
For a twist, you can make this recipe with firm, slightly under-ripe pears instead of apples. The cooking time may need slight adjustment.
The inclusion of fennel powder (saunf) and ginger powder (sonth) makes this dish beneficial for digestion, helping to reduce bloating and indigestion.
Apples are an excellent source of dietary fiber, which promotes gut health, aids in regular bowel movements, and helps in maintaining a healthy weight.
Apples and spices like turmeric contain powerful antioxidants that help combat oxidative stress and reduce inflammation in the body.
Tart and firm apples are ideal as they hold their shape well and provide a sour contrast to the sweet gravy. Granny Smith, Kashmiri Ambri, or any crisp, tart local variety works perfectly.
Bom Choonth can be part of a balanced diet. It's rich in fiber and antioxidants from apples and spices. However, it contains jaggery and oil, so it should be consumed in moderation, especially for those monitoring sugar and calorie intake.
One serving of Bom Choonth (approximately 1 cup) contains around 240-260 calories, depending on the amount of oil and jaggery used.
Yes, you can use a neutral oil like sunflower or vegetable oil. However, mustard oil provides a distinct, pungent flavor that is characteristic of authentic Kashmiri cuisine.
Store leftover Bom Choonth in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight. Reheat gently on the stovetop or in the microwave.