Veth Chaman

This is a kashmiri dish that I made along with rest of the kashmiri cuisine.It was from PurelyPedestrian.Thanks pp.Very authentic but needed some variations. -3Tb curd, 2cup milk,1 ts salt.Sauté the chillies on low heat till colour changes to darker shade, add curd room temp nicely whipped. Added 1cup hing water later &simmer till oil seprates. The gravy thickens when cooled.

The link to the recipe is purelypedestrian.It looked a lot more redder than the pic.I don’t know why the colour didn’t come out very well in the pic!!

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