Kashmiri Ladeer Alve

This week we bring you another recipe from the heart of Kashmir from an expert in Kashmiri cooking, foziagrasool. Kashmiri Ladeer Alve is a beloved aloo dish for those seeking flavour without the dish being spicy.

Kashmiri Ladeer Alve

It's a comforting dish that pairs beautifully with rice and onion chutney for a complete meal. Ideal for a cosy meal, Ladeer Alve offers a gentle yet rich tasty experience, making it a favourite for its simplicity and depth.

Prep Time: 5 mins Cook Time: 15 mins

Servings: 6 Difficulty: Intermediate

Ingredients for Kashmiri Ladeer Alve

• P Mark Kachi Ghani Mustard oil: 5 tbsp

• Potatoes: 5 (sliced)

• Onion: 1 (chopped)

• Garlic: 1-2 cloves (minced)

• Black cardamom: 2 (crushed)

• Cinnamon stick: 1 stick

• Turmeric powder: 11/2 tbsp

• Salt: According to taste

• Fennel seeds powder: 1 tbsp

• Ginger Powder: 1/2 tbsp

• Coriander Powder: 1/2 tbsp

• Cumin Powder: 1/2 tbsp

• Kasuri Methi: 1 tbsp
  

Method for Kashmiri Ladeer Alve

1. Heat the mustard oil in a pan and fry the garlic and onion until golden brown.

2. Add the potatoes to the pan. Cook until they are slightly browned.

3. Add turmeric powder over the potatoes and add 2 tbsp of water. Cook on low flame for some time.

4. Add the crushed black cardamom and cinnamon stick to the pan. Cook until fragrant.

5. Pour enough water into the pan to cover the potatoes. Add salt according to taste.

6. Add in ginger powder, fennel seeds powder, coriander powder, cumin powder, and Kasuri methi. Mix well.

7. Cover the pan and cook on high flame for a while then reduce the flame to medium and continue cooking until the water reduces and the potatoes are soft.

8. Your Kashmiri Ladeer Alve is ready!
   

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