Translations:Kashmiri cuisine/161/en

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Tempering

Whole spices must be fried in oil – clove, cardamom, cinnamon, bay leaves. Fried too little, and the dish will be lifeless, without fragrance. A second too much, and one will be left with nothing but bitterness. Hot ghee or mustard oil is poured on top and garnished with fried praan (shallots) paste & saffron extract.

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