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!!!