Kashmiri Wadi Curry Recipe

Cooking Directions

• STEP 1.Soak the Wadi in water for 15-20 minutes to soften them.
• STEP 2.Heat oil in a pan and fry the soaked Wadi until they turn golden brown. Remove and keep aside.
• STEP 3.In the same pan, add cumin seeds, cloves, cinnamon, and cardamom. Saute until fragrant.
• STEP 4.Add chopped onions and cook until they turn golden brown.
• STEP 5.Add ginger-garlic paste and saute for a minute.
• STEP 6.Add tomato puree, turmeric powder, red chili powder, and coriander powder. Cook until the oil separates.
• STEP 7.Whisk the yogurt and add it to the pan. Cook for a few minutes.
• STEP 8.Add water and salt. Bring the curry to a boil.
• STEP 9.Add the fried Wadi and simmer for 10-15 minutes until the curry thickens.
• STEP 10.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soaking the Wadi helps in softening them and reduces the cooking time.
• Frying the Wadi before adding them to the curry adds a nice texture and flavor.
• Adjust the spice levels according to your preference.
• You can also add vegetables like peas or potatoes to make the curry more wholesome.

Storage and Serving

• Kashmiri Wadi Curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry before serving and adjust the consistency with water if needed.
• Serve the curry hot with steamed rice or roti for a delicious meal.