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A delightful Kashmiri curry featuring quince and apples, simmered in a fragrant blend of fennel, ginger, and spices. This sweet, sour, and mildly spicy dish offers an authentic taste of the valley's unique culinary heritage, balancing fruity sweetness with warm, aromatic spices.
For 4 servings
Prepare the Fruit: Peel, core, and cut the quince and apples into 1-inch cubes. Immediately place them in a large bowl of cold water to prevent browning while you prepare other ingredients.
Sauté the Fruit: Heat the mustard oil in a heavy-bottomed pan or pot over medium-high heat until it just begins to smoke. Turn off the heat and let it cool for 30 seconds. Return the heat to medium. Drain the fruit cubes thoroughly and carefully add them to the hot oil. Sauté for 5-7 minutes, stirring occasionally, until the pieces are lightly golden on the edges. Remove with a slotted spoon and set aside.
Temper the Spices: In the same oil, reduce the heat to low. Add the cumin seeds and asafoetida. Let them sizzle for about 30 seconds until fragrant, being careful not to burn them.
Create the Masala Paste: In a small bowl, whisk together the Kashmiri red chilli powder, fennel powder, dry ginger powder, and turmeric powder with 1/4 cup of water to form a smooth paste. This prevents the spices from burning.
Cook the Masala: Pour the spice paste into the pot. Stir continuously and cook for 2-3 minutes over medium-low heat until the paste darkens, thickens, and you see oil separating at the edges.
Simmer the Curry: Return the sautéed quince and apple pieces to the pot. Add the cinnamon stick, crushed black cardamom, cloves, sugar, and salt. Pour in the remaining 2.25 cups of water and stir gently to combine. Increase the heat and bring the curry to a boil.
A delightful Kashmiri curry featuring quince and apples, simmered in a fragrant blend of fennel, ginger, and spices. This sweet, sour, and mildly spicy dish offers an authentic taste of the valley's unique culinary heritage, balancing fruity sweetness with warm, aromatic spices.
This kashmiri recipe takes 60 minutes to prepare and yields 4 servings. At 236.41 calories per serving with 1.27g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Slow Cook to Perfection: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes. The curry is ready when the quince is tender enough to be easily pierced with a knife. The apples will be very soft and the gravy will have thickened.
Rest and Serve: Turn off the heat and let the curry rest, covered, for at least 10 minutes. This allows the flavors to meld beautifully. Serve hot with steamed rice.
If quince is unavailable, you can make this dish with firm pears (like Bosc) and apples. The cooking time for pears will be shorter.
Add chunks of lotus stem (nadru) along with the quince for an extra layer of texture, a common pairing in Kashmiri cuisine.
For a tangier version, you can add 1 teaspoon of tamarind paste along with the water, reducing the sugar slightly.
Both quince and apples are excellent sources of dietary fiber, which promotes healthy digestion, aids in regular bowel movements, and helps maintain gut health.
The curry is rich in spices like dry ginger powder (sonth) and turmeric, which contain powerful compounds like gingerol and curcumin, known for their potent anti-inflammatory effects.
Quince, apples, and spices like cloves and cinnamon are packed with antioxidants that help combat oxidative stress and protect the body's cells from damage by free radicals.
Bom Chount is a traditional and unique Kashmiri curry made with quince (Bom) and apples (Chount). It features a distinct sweet, sour, and aromatic flavor profile from spices like fennel and dry ginger.
Yes, Bom Chount can be a healthy dish. It is rich in dietary fiber from the quince and apples, which aids digestion. The spices used, such as ginger and turmeric, have anti-inflammatory properties. It is moderately caloric due to the oil and sugar, but can be part of a balanced diet.
One serving of Bom Chount (approximately 1 cup or 345g) contains around 250-300 calories. The exact number can vary based on the amount of oil and sugar used and the size of the fruit.
For the most authentic Kashmiri flavor, mustard oil is highly recommended. However, if you don't have it or dislike the taste, you can substitute it with a neutral vegetable oil or ghee.
Quince can be very firm and cooking times may vary. If it's still hard, simply add a splash of hot water to the curry, cover, and continue to simmer on low heat for another 10-15 minutes until it becomes tender.
Store leftover Bom Chount in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop or in the microwave.
This recipe goes great with these complete meals
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