10+ Kashmiri Recipes Vegetarian: Delicious Dishes to Try at Home

Kashmiri cuisine is known for its rich flavors and unique ingredients, making it a delightful experience for anyone who loves food. You will discover a variety of vegetarian dishes that showcase the freshness of local produce and the culinary traditions of the region. These recipes are not only delicious but also reflect the vibrant culture of Kashmir.

Vegetarian Kashmiri recipes often include staple ingredients like rice, potatoes, and various greens. As you explore these dishes, you’ll find that they are both comforting and satisfying, perfect for any occasion.

Get ready to enhance your cooking repertoire with these flavorful vegetarian delights that celebrate the essence of Kashmiri culture.

Rogan Josh with Paneer

Rogan Josh with Paneer is a delightful twist on the traditional Kashmiri dish. This recipe replaces meat with paneer, making it perfect for vegetarians. The dish is rich in spices and has a warm, inviting flavor.

To begin, cook the paneer until it’s golden brown. This adds texture and enhances the taste. Then, prepare a flavorful gravy using ingredients like tomatoes, garlic, ginger, and a mix of aromatic spices.

Use Kashmiri red chili for the signature color without too much heat. The dish is typically enjoyed with rice or naan, making it a hearty meal.

Ingredients

• 500 g paneer, diced
• 2 tablespoons mustard oil
• 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon garam masala
• Salt to taste

Cooking Instructions

1. Heat mustard oil in a pan until hot.
2. Add diced paneer and fry until golden.
3. Remove paneer and set aside.
4. In the same pan, add ginger-garlic paste and chopped tomatoes.
5. Cook until tomatoes soften.
6. Stir in the spices and salt.
7. Add back the paneer, mix well, and simmer for a few minutes.
8. Serve hot with rice or naan.

2) Kashmiri Dum Aloo

Kashmiri Dum Aloo is a delicious vegetarian dish made with baby potatoes. These potatoes are slow-cooked in a rich yogurt-based gravy. This recipe is famous for its spicy and tangy flavors.

You won’t find onion or garlic in this dish, making it unique. The use of spices like fennel powder and Kashmiri red chili powder adds depth to the taste.

It pairs perfectly with rice or Indian bread. You can enjoy it for any meal, and it’s great for special occasions too.

Ingredients

• 500 grams baby potatoes
• 1 cup yogurt
• 2 tablespoons mustard oil
• 1 teaspoon fennel powder
• 1 teaspoon ginger powder
• 2 teaspoons Kashmiri red chili powder
• Salt to taste
• Water as needed

Cooking Instructions

1. Boil the baby potatoes until tender, then peel them.
2. Heat the mustard oil in a pan.
3. Add the potatoes and fry until golden.
4. In a bowl, mix yogurt, fennel powder, ginger powder, and red chili powder.
5. Add the yogurt mixture to the pan with potatoes.
6. Stir well, add salt, and cook on low heat for 20 minutes.
7. Add water if needed to adjust the gravy consistency.
8. Serve hot with rice or bread.

3) Haak Saag

Haak Saag is a simple and delicious Kashmiri dish made with leafy greens. Traditionally, it uses collard greens, known as haak. This vegan recipe is not only easy to prepare but also packed with nutrients.

To make Haak Saag, you’ll need just a few ingredients. It is usually flavored with mild spices, allowing the natural taste of the greens to shine through. The dish has a soupy consistency, making it perfect to enjoy with rice.

You can cook Haak Saag in about 25 minutes. It’s a great option for a quick and healthy meal that everyone will love.

Ingredients

• 500 grams haak or collard greens, cleaned and whole
• 1 teaspoon salt
• 4 cups water
• 2 dried red chilies
• 1 tablespoon mustard oil

Cooking Instructions

1. In a large pot, add the water and salt.
2. Bring to a boil over medium heat.
3. Add the haak and dried red chilies.
4. Cover and cook for 20 minutes until greens are tender.
5. Drizzle mustard oil before serving.

4) Nadru Yakhni

Nadru Yakhni is a delightful Kashmiri dish made with lotus stem and yogurt. The creamy yogurt sauce gives this dish a rich flavor. It’s a popular choice for vegetarians and is full of spices that enhance the taste.

You start by boiling the lotus stem until it is tender. Then, blend it with yogurt mixed with spices like fennel and ginger. This creates a deliciously thick gravy.

Nadru Yakhni is usually served with rice. The balance of flavors makes it a satisfying meal. You’ll love how the combination of spices works together.

Ingredients

• Lotus stem (Nadru)
• Yogurt
• Fennel powder
• Ginger powder
• Turmeric powder
• Cumin powder
• Garam masala
• Salt

Cooking Instructions

1. Boil the lotus stem in water until tender, then drain.
2. In a bowl, whisk yogurt with fennel, ginger, turmeric, and cumin powders.
3. Add the boiled lotus stem to the yogurt mixture.
4. Cook on low heat, stirring occasionally.
5. Serve hot with rice.

5) Kashmiri Rajma

Kashmiri Rajma is a delicious vegetarian dish that you can easily prepare at home. This recipe uses small red kidney beans, known for their creamy texture and rich flavor. It’s very popular in Northern India, especially in the Jammu region.

To make Kashmiri Rajma, you will need various spices, which give it a warm aroma and taste. It is typically served with rice or flatbreads, making it a filling meal.

This dish is not only tasty but also packed with protein and fiber. It’s a great choice for vegetarians and can easily be made vegan by substituting oil for ghee.

Ingredients

• 2 cups red kidney beans (rajma)
• 2 tsp chili powder
• 1 tsp ginger powder
• 1 tsp Kashmiri garam masala
• 2-3 tbsp oil
• Salt to taste
• Water

Cooking Instructions

1. Soak the kidney beans overnight in water.
2. Drain and rinse the beans.
3. Cook the beans in fresh water until soft (about 15 minutes in a pressure cooker).
4. In a pan, heat oil and add spices.
5. Add the cooked beans and simmer for 10 minutes.
6. Serve hot with rice or flatbreads.

6) Kong Phirin

Kong Phirin is a traditional Kashmiri dessert that you will love. This dish is made with semolina, milk, sugar, cardamom, and saffron. Its creamy texture and sweet flavor make it a delightful treat.

To start, soak semolina in water for a few minutes to prevent lumps. This helps create a smooth pudding when cooked. Using a clay container is traditional, as it absorbs extra moisture and enhances creaminess.

As you cook, stir constantly to avoid sticking. Once thickened, let it cool before serving. You can garnish it with chopped nuts if you like, but it’s delicious on its own too.

Ingredients

• 1 cup semolina (sooji)
• 4 cups milk
• 3/4 cup sugar
• 1/2 teaspoon cardamom powder
• A few strands of saffron
• Optional: chopped nuts for garnish

Cooking Instructions

1. Soak semolina in half a cup of water for 5-10 minutes.
2. In a pot, heat the milk on medium heat (about 180°F or 82°C).
3. Add soaked semolina and stir continuously.
4. Add sugar and cardamom. Stir until thickened.
5. Serve warm or chilled, garnished with nuts if desired.

7) Modur Pulao

Modur Pulao is a delightful Kashmiri dish filled with flavors and aromas. This vegetarian rice dish is made with basmati rice, nuts, and spices. It’s perfect for special occasions or a comforting family meal.

To make Modur Pulao, you will need ingredients like ghee, dry fruits, and saffron, which add a sweet and fragrant touch. The combination of flavors makes it truly unique.

The preparation is simple. Start by washing and soaking the rice, then sauté the nuts in ghee. Combine everything with the soaked rice and spices, building layers of flavor. Cook it gently to allow all the tastes to blend together beautifully.

Ingredients

• 2 cups basmati rice
• 1/2 cup ghee (clarified butter)
• 1 cup mixed dry fruits (cashews, almonds, raisins)
• 1 cup sugar
• 4 cups water
• 1/2 tsp saffron strands

Cooking Instructions

1. Wash and soak the basmati rice for about 30 minutes.
2. In a large pan, heat ghee over medium heat.
3. Add mixed dry fruits and sauté until golden.
4. Add the soaked rice, sugar, and saffron.
5. Pour in water and bring to a boil.
6. Lower the heat, cover, and simmer until rice is cooked (about 15-20 minutes). Enjoy!

8) Kashmiri Baingan

Kashmiri Baingan, or eggplant in yogurt sauce, is a flavorful vegetarian dish. This recipe highlights the deliciousness of eggplant cooked in a creamy yogurt gravy. The use of spices adds a unique aroma that makes it truly special.

You can prepare Kashmiri Baingan by frying the eggplants until crispy. If you prefer, you can also sauté them for a healthier option. The dish gets its delightful flavor from mustard oil and various spices like fennel seeds and cardamom.

The creamy yogurt base pairs well with the spices, creating a comforting meal. Serve it with rice or flatbreads for a delightful dining experience.

Ingredients

• 500 g eggplant, chopped into cubes
• 1 tbsp crushed fennel seeds
• 4 green cardamoms
• 3 tbsp mustard oil
• 1/3 tsp asafoetida
• 3 pinches of salt
• 2 cups yogurt, whisked
• 1½ tbsp ginger powder
• 1½ tsp red chili powder
• 2 tbsp water
• 1/2 tsp turmeric powder

Cooking Instructions

1. Heat mustard oil in a pan.
2. Add crushed fennel seeds and cardamoms.
3. Add eggplant cubes and sauté until soft.
4. In a bowl, mix yogurt with ginger powder, turmeric, red chili powder, and salt.
5. Pour yogurt mix into the pan, add water, and simmer for 5-10 minutes.
6. Serve warm with rice or roti.

9) Shufta

Shufta is a delicious Kashmiri dessert that is vegetarian and packed with nuts and dried fruits. It’s rich, sweet, and perfect for special occasions.

To make Shufta, soak a mix of nuts like almonds, walnuts, and pistachios in warm water for about 30 minutes. You can also add some raisins and dates for extra sweetness.

Once soaked, chop the nuts and dates into small pieces.

In a pan, heat some ghee (clarified butter) and add the chopped mixture.

Stir in spices like ginger powder and black pepper for flavor. Cook until everything is warm and well combined.

This dish is often served chilled or at room temperature. It looks beautiful when garnished with more nuts on top.

Ingredients

• 1/2 cup almonds
• 1/2 cup walnuts
• 1/2 cup pistachios
• 1/2 cup raisins
• 1/2 cup chopped dates
• 1/4 cup ghee
• 1 teaspoon ginger powder
• 1 teaspoon black pepper

Cooking Instructions

1. Soak almonds, walnuts, pistachios, and raisins in warm water for 30 minutes.
2. Chop the soaked nuts and dates into small pieces.
3. Heat ghee in a pan over medium heat (about 350°F or 175°C).
4. Add the chopped mixture to the pan.
5. Stir in ginger powder and black pepper.
6. Cook for a few minutes until warm, then serve.

10) Lyodur Tschaman

Lyodur Tschaman is a delightful Kashmiri dish that’s perfect for vegetarians. This recipe features soft cottage cheese, known as tschaman, cooked in a rich, vibrant yellow gravy. The yellow color comes from the turmeric, giving the dish a warm look.

You can enjoy Lyodur Tschaman with rice or naan. It is often a favorite in Kashmiri homes and offers a unique taste that balances well with spices. Many find it comforting and full of flavor.

Ingredients

• 200 grams paneer (cottage cheese)
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• 1 cup water
• Fresh coriander for garnish

Cooking Instructions

1. Heat the oil in a pan over medium heat (approximately 350°F or 175°C).

2. Add cumin seeds and let them crackle.

3. Sauté the chopped onion until golden brown.

4. Stir in ginger-garlic paste and cook for a minute.

5. Add turmeric and red chili powder, mixing well.

6. Pour in water and bring to a boil.

7. Add the paneer cubes and salt, cooking for about 5-7 minutes.

8. Garnish with fresh coriander before serving.