Kashmiri Style Apple Tamatar Sabzi (No Onion No Garlic)
Kashmiri cuisine is a beautiful blend of delicate spices and natural sweetness, often showcasing a vibrant mix of fruits and vegetables. This Apple Tamatar Sabzi is a delightful and refreshing dish that embodies the essence of the region’s flavors while keeping it simple and sattvic (no onion, no garlic). The pairing of tangy tomatoes with the natural sweetness of apples creates a perfect balance, making it a fantastic side dish for any meal.
This version of Apple Tamatar Sabzi does not contain any onion or garlic, aligning with the sattvic diet principles. The subtle yet aromatic spices used in this recipe enhance the natural flavors of the apples and tomatoes, making it a unique addition to your culinary repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Apples (peeled and cubed) | 2 |
| Tomatoes (pureed or grated) | 2 |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Red Chilli Powder | 1/4 teaspoon |
| Cinnamon Stick (Dalchini) | 1 piece |
| Bay Leaf (Tej Patta) | 1 leaf (torn) |
| Salt (or Black Salt) | To taste |
| Fresh Coriander Leaves (Dhania) | 2 sprigs (finely chopped) |
| Sunflower Oil | For cooking |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 90 kcal |
| Carbohydrates | 21g |
| Protein | 1g |
| Fat | 3g |
| Fiber | 3g |
| Sodium | Varies (depends on added salt) |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: Kashmiri
Course: Dinner
Diet: No Onion No Garlic (Sattvic)
Instructions
-
Heat the oil: Begin by heating a kadai (wok) on medium heat. Add a small amount of sunflower oil to the kadai and let it warm up.
-
Sauté spices: Once the oil is hot, add the bay leaf and cinnamon stick. Sauté them for a few moments until you can smell the aromatic essence of the spices being released into the oil. This will infuse the oil with a warm, spicy fragrance.
-
Cook the tomatoes: Add the tomato puree or grated tomatoes into the pan. Stir well to combine with the spices. Add the turmeric powder, coriander powder, and red chilli powder. Continue sautéing the mixture for about 10 minutes, stirring occasionally. This step is crucial for cooking out the raw smell of the tomatoes, resulting in a more flavorful gravy.
-
Add the apples: Once the tomatoes have cooked down and the spices have blended in nicely, add the cubed apples to the pan. Stir gently to coat the apple pieces with the tomato and spice mixture.
-
Cook until soft: Let the apple and tomato mixture cook for another 10 minutes on low to medium heat. The apples will begin to soften and break down slightly, absorbing the tangy, spiced gravy. You can stir occasionally to ensure even cooking and prevent the ingredients from sticking to the pan.
-
Final touch: Once the apples have softened and the gravy has thickened, taste the dish and add salt (or black salt) to your preference. Garnish the dish with freshly chopped coriander leaves for a fresh, aromatic finish.
-
Serve: This sweet and tangy Apple Tamatar Sabzi pairs wonderfully with traditional Kashmiri bread like Singhare ka Cheela (water chestnut pancakes) or Ajwain Puri (carom seed flatbreads), making for a complete and satisfying meal.
This Kashmiri Style Apple Tamatar Sabzi is not only a treat for the taste buds but also a light, healthy dish perfect for anyone following a sattvic (no onion, no garlic) diet. The natural sweetness of apples complements the tartness of tomatoes, while the warming spices of cinnamon and bay leaf provide a depth of flavor. Whether you serve it as part of a larger meal or as a standalone dish, it’s sure to impress with its simplicity and bold flavors.
