Carefree clouds, a gorgeous crimson sky and a gaggle of geese, pristine white against a backdrop of violent red, flying back to the warmth of their nests welcome me as my flight from Delhi, delayed by over three hours, touches down on the Srinagar tarmac.
I have heard loads about this sylvan valley cradled in the lap of the invincible Himalayas and her allure, one that stays with you for life as my father-in-law had mused, and need I re-iterate, I am all excited to spend the next week soaking in her ravishing beauty, surrendering my senses to her charm and taking in the sights and smells of this ancient city and beyond.
I fish out my notebook and go through my scribbles yet one more time.
The Dal lake. Oh, those mystic mornings, the lake riddled in mist, the floating market just coming to life. My husband had reminisced. Surreal.
The orchards of apple.
The fields of saffron extending to the horizons. Those flaming orange stamens cocooned lovingly within pompous violet flowers.
The manicured gardens, reminiscent of the Mughals and their undying love for the valley.
The boulevards of chinars. You are so lucky, a friend had exclaimed, its the onset of autumn and the chinars shall be aglow, a manic riot of russet and gold, every shade that a master’s brushstroke could have ever conjured.
The list, compiled conscientiously over weeks, runs into pages.
I gaze listlessly through the window of the taxi, all set to submit to the seductress that is this valley.
But while family and friends had waxed eloquent on the bewitching appeal of the valley, no one had prepared me for the assault on my taste buds.
I am no foreigner to Kashmiri cuisine – I adore my Yakhnis, relish my Roganjosh and savour my Gushtaba and Rista.
But the Wazwan lunch that the hotel kindly lays out for us the next morning, on a sun-blessed terrace overlooking the Dal Lake, is a feast, a feast befitting an emperor, a procession of delectable dishes, each one leaving me mesmerized and yearning for even more.
It feels like yesterday, but it has now been almost a year since my travel to the valley and I have only myself to blame for not having shared recipes of these delightful Kashmiri dishes earlier.
Procrastination, as the wise man reminds, is indeed sin.
But guess it’s never too late to mend, is it not ?
This fortnight sees me whipping up Kashmiri delicacies, dipping into that veritable treasure-trove of recipes I had meticulously collected throughout my stay in Srinagar. Yakhnis and Kalias. Kormas and RoganJosh.
And how better to start the sojourn than with a stunning Dhaniwal Korma ?
Dhaniwal Korma. Tender mutton. The earthy warmth of ginger powder. The mellow heat of peppercorn. The fragrance of whole spices. The sweet aroma of saffron. An overload of fresh coriander leaves.
This is food heaven !!!!
So the next time you crave for mutton, I reckon you give my Dhaniwal Korma a try !!! You won’t be disappointed, I can guarantee !!
Dhaniwal Korma (Mutton Curry with Coriander Leaves, Kashmiri Style)
Ingredients
- 500 g mutton cut into curry cuts
- 1/2 cup yogurt whipped
- 3 medium onion finely chopped
- 2 cloves garlic crushed
- 4 cloves
- 4 green cardamom
- 1 one inch cinnamon
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp ginger powder
- 1 tsp black pepper powder freshly ground
- 5-6 green chilies finely chopped
- 1/2 cup fresh coriander leaves finely chopped
- 5-6 strands saffron dissolved in little warm water
- 5 tbsp mustard oil
- salt to taste
Instructions
- Take 2 tbsp oil in a pan, when hot, throw in the onion slices, fry till a gorgeous golden brown. Remove from the oil, allow the onion to cool. Blend the fried onions to a paste in an electric mixer.
- Add the remaining oil to the pan. When smoking hot, throw in the crushed cloves, cinnamon and green cardamom. Allow the spices to release their aroma.
- Add the mutton pieces, sear over a high flame for 4-5 minutes.
- Add the turmeric powder, coriander powder, green chillies, fried onion paste and crushed garlic, cook over a medium flame, another 10 minutes or so.
- Add 1.5 cups of warm water, simmer for 3-4 minutes.
- Transfer to a pressure pan and cook, 4-5 whistles I would reckon. Allow the steam to release on its own.
- Return the pressure pan to the stove, turn the flame to low and gently stir in the whipped yogurt while stirring continuously. Bring to a gentle simmer. Continue cooking over a low flame for 10 odd minutes.
- Add the ginger powder, ground black peppercorn and saffron infusion, cook for a final 5-7 minutes over a low flame.
- Adjust seasonings. Finish with the ghee and chopped coriander leaves.
- Serve hot with rice.
very good recipe, im a chef by profession and presently researching on old and lost Indian cuisine, looking forward to know more from your experience
Love your interest in old recipes but kindly give respect to kashmir as it’s own cuisine as it is a disputed territory. I love the people of India but our history and what we’ve gone through should be respected.