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Showing 12 of 6893 recipes (page 439)

Bam Tsount

vegetariandairy-free

Bam Tsount

A unique and aromatic Kashmiri curry featuring the tartness of quince and the subtle sweetness of apples. Simmered in a fragrant, tangy gravy with fennel and ginger, this dish offers a delightful taste of the valley's traditional cuisine.

Wangan Hachi

vegetariannut-free

Wangan Hachi

A unique and rustic Kashmiri specialty made with sun-dried eggplants, simmered in a fragrant blend of fennel, ginger, and yogurt. This tangy, smoky dish offers a taste of traditional Kashmiri home cooking.

Gogji Nadru

vegetariannut-free

Gogji Nadru

A classic Kashmiri curry featuring earthy turnips and crunchy lotus stem in a fragrant, tangy yogurt-based gravy. Spiced with fennel and ginger, it's a unique and comforting dish best enjoyed with steamed rice.

Kashmiri Mushroom Curry

vegetariannut-free

Kashmiri Mushroom Curry

A fragrant and unique Kashmiri curry where earthy mushrooms are simmered in a creamy yogurt-based gravy. Spiced with fennel and ginger, it's a delightful departure from typical tomato-based curries.

Nadru Palak

vegetariannut-free

Nadru Palak

Tender lotus stem rounds simmered in a creamy, aromatic spinach gravy. This classic Kashmiri dish is subtly spiced with fennel and ginger, making it a unique and comforting vegetarian meal.

Modur Pulao

vegetariangluten-free

Modur Pulao

A fragrant Kashmiri sweet rice dish, gently sweetened and loaded with crunchy nuts and saffron. This celebratory pulao brings the authentic flavors of the valley to your table, perfect for festive meals.

Kashmiri Pulao

vegetariangluten-free

Kashmiri Pulao

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.

Chok Wangun

vegetariandairy-free

Chok Wangun

A classic Kashmiri recipe featuring fried eggplant simmered in a tangy, aromatic gravy. The name translates to 'Sour Eggplant', highlighting the unique flavor profile from tamarind, fennel, and ginger powder, creating a perfect balance of sour and spicy notes.

Kashmiri Rajma

vegetariannut-free

Kashmiri Rajma

Aromatic and soulful kidney bean curry from the valleys of Kashmir. This unique recipe uses fennel and ginger powder instead of the usual onion-tomato base, creating a rich, fragrant gravy that's pure comfort.

Kashmiri Spiced Butter

vegetariannut-free

Kashmiri Spiced Butter

Experience the soul-warming flavors of the Kashmir Valley with this aromatic spiced butter. A simple blend of creamy butter and fragrant, hand-toasted spices like fennel, ginger, and cardamom, it transforms everyday meals. Perfect for slathering on warm naan, melting over roasted vegetables, or adding a finishing touch to grilled meats.

Tamatar Chaman

vegetariannut-free

Tamatar Chaman

A classic Kashmiri Pandit delicacy where golden-fried paneer cubes are simmered in a vibrant, tangy tomato gravy. Spiced with fennel and ginger, this no-onion, no-garlic curry is a fragrant and flavorful main course.

Kashmiri Lauki Yakhni

vegetariannut-free

Kashmiri Lauki Yakhni

Tender bottle gourd simmered in a fragrant, creamy yogurt gravy, spiced with fennel and ginger. This classic Kashmiri dish is light, flavorful, and a perfect comforting meal when paired with steamed rice.

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