The famous Kashmiri Tadka

The famous Kashmiri Tadka

Let it be dum aloo, Roganjosh or Red paneer, Kashmiri Cuisine has very basic flavour. In almost all the dishes, you will find a common taste. So, Instead of writing it in each blog post, I have created this page, which contains the process.

I call it the Famous Kashmiri Tadka

Take some oil. Put it in a bowl and heat it. Don’t heat it too much that would burn all the Spices.

Now, put some Red Chilli Powder (Mirchi Powder) and Turmeric (Haldi) After 5-10 seconds, add one spoon of water to bring the color of the masala.

In the meantime, Start grinding Cloves (Laung), Pepper (Kali Mirchi), White Cumin (Zeera), Black Cardamom (badi elaichi) in a wakhul.

Put this grinded mixture to the bowl and you can now observe the amazing flavour.

After a minute or so, Add a Bay Leaf (tej patta), Cinamom (dalchinni) and most importantly salt. After 5 minutes or so, add some fresh Cardamom (Elaichi). Now, you can add your material to the gravy and start boiling it.

After 5 minutes, add some kashmiri Saunf powder or Baidyana which is used to make gravy thicker and of course mind blowing!!!


4 thoughts on “The famous Kashmiri Tadka

  1. Sonal @ simplyvegetarian777 says:

    Love this Kashmiri tadka.
    Would it be okay to use iron my blog in my preps, with a credit and ki knack to yours?

    1. Samvit Kher says:

      Yes, please.

  2. Shalini says:

    I do this for rista….Never tried on anything else…

    1. Samvit Kher says:

      You can also add curd.

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