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Creamy Chaman Qaliya with aromatic Kashmiri Pulao and a protein-packed fried egg. So comforting!

A classic Kashmiri curry featuring soft, fried paneer simmered in a fragrant, milk-based gravy. Flavored with fennel and ginger, this dish is a beautifully mild and aromatic experience, perfect with steamed rice.
Serving size: 1 cup

A fragrant and mildly sweet rice dish from the Kashmir Valley. Long-grain basmati rice is cooked with whole spices, saffron, and milk, then lavishly garnished with fried nuts, dried fruits, and fresh pomegranate for a truly royal and festive meal.

A classic fried egg with a sunny, runny yolk, spiced up with a sprinkle of Indian masalas. The perfect quick breakfast or simple side to any meal, ready in just 5 minutes.
Serving size: 1 egg




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Creamy Chaman Qaliya with aromatic Kashmiri Pulao and a protein-packed fried egg. So comforting!
This kashmiri dish is perfect for lunch. With 1269.22 calories and 38.44g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Paneer
Make the Aromatic Base
Create the Gravy
Simmer the Curry
Garnish and Serve
Serving size: 1.5 cup
Prepare Rice and Saffron
Fry Nuts and Raisins
Temper Whole Spices
Sauté Rice and Add Liquids
Heat ghee in a non-stick skillet or frying pan over medium-low heat. Swirl the pan to ensure the ghee coats the bottom evenly.
Gently crack the eggs into the hot pan, leaving space between them. Be careful not to break the yolks.
Immediately sprinkle the salt, turmeric powder, red chili powder, and black pepper powder evenly over the eggs.
Cook for 2-3 minutes. For a runny yolk (sunny-side up), cook until the whites are completely set. For a jammy yolk, cover the pan with a lid for the last minute of cooking to steam the top. For a fully cooked yolk, gently flip the egg and cook for another 30-60 seconds.
Using a spatula, carefully slide the fried eggs onto a serving plate. Garnish with freshly chopped coriander leaves and serve immediately.
Cook the Pulao (Dum Method)
Garnish and Serve