17 Delicious Kashmiri Recipes Authentic

Nothing warms the heart quite like the rich, aromatic flavors of Kashmiri cuisine, a treasure trove of dishes that blend spices, textures, and traditions into every bite. Whether you’re craving the comfort of a hearty Rogan Josh or the subtle sweetness of Phirni, our roundup of 17 authentic Kashmiri recipes is your passport to exploring these culinary delights right in your North American kitchen. Let’s dive in!

Rogan Josh

Wondering how to bring a taste of Kashmir to your kitchen? Rogan Josh is a fragrant, deeply spiced curry that’s surprisingly easy to make at home. You’ll love how the tender meat melts in your mouth, soaked in a rich, aromatic sauce.

Ingredients

• 2 lbs lamb shoulder, cut into 1-inch cubes
• 1/4 cup vegetable oil
• 2 medium onions, finely chopped
• 4 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp Rogan Josh spice mix
• 1 cup plain yogurt
• 2 cups water
• 1 tsp salt

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering.
2. Add the chopped onions, cooking until golden brown, about 10 minutes, stirring occasionally.
3. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
4. Add the lamb cubes to the pot, browning on all sides, about 5 minutes total.
5. Sprinkle the Rogan Josh spice mix over the lamb, stirring well to coat every piece evenly.
6. Whisk the yogurt until smooth, then gradually stir it into the pot to prevent curdling.
7. Pour in the water and add the salt, bringing the mixture to a gentle boil.
8. Reduce the heat to low, cover, and simmer for 1.5 hours, or until the lamb is tender.
9. Check occasionally, adding a little more water if the sauce becomes too thick.
10. Once done, remove from heat and let it sit covered for 10 minutes to allow the flavors to meld.

The Rogan Josh should have a velvety sauce that clings to the fork-tender lamb. Serve it over steamed basmati rice or with warm naan to scoop up every last bit of the spicy, aromatic gravy.

Yakhni Lamb Curry

Oh, you’re in for a treat with this Yakhni Lamb Curry! It’s a cozy, aromatic dish that’s perfect for those nights when you crave something hearty yet refined. Let’s dive into making this soul-warming curry.

Ingredients

• 2 lbs lamb shoulder, cut into chunks
• 1 cup plain yogurt
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 4 cups water
• 2 tbsp vegetable oil
• 1 large onion, finely sliced
• 2 green cardamom pods
• 1 black cardamom pod
• 1 cinnamon stick
• 4 cloves
• 2 bay leaves
• Salt to taste

Instructions

1. In a large bowl, marinate the lamb with yogurt, ginger-garlic paste, turmeric, coriander, cumin, and garam masala. Cover and refrigerate for at least 2 hours, preferably overnight.
2. Heat oil in a heavy-bottomed pot over medium heat. Add the onions and sauté until golden brown, about 10 minutes.
3. Add the cardamom pods, cinnamon stick, cloves, and bay leaves. Sauté for 1 minute until fragrant.
4. Add the marinated lamb to the pot. Cook on high heat for 5 minutes, stirring occasionally.
5. Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 1.5 hours, or until the lamb is tender.
6. Check the seasoning and adjust salt if necessary. Remove the whole spices before serving.

Comforting and rich, this Yakhni Lamb Curry has a velvety texture and layers of flavor that deepen overnight. Serve it with steamed basmati rice or warm naan for a truly satisfying meal.

Dum Aloo

Venturing into the world of Indian cuisine? Dum Aloo is a comforting, spiced potato dish that’s perfect for cozy nights in. You’ll love how the tender potatoes soak up all the rich, aromatic flavors.

Ingredients

• 2 lbs baby potatoes
• 3 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 cup tomato puree
• 1/2 cup yogurt
• 1 cup water
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Wash the baby potatoes thoroughly. Boil them in salted water until just tender, about 10 minutes. Drain and set aside.
2. Heat vegetable oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
3. Add the chopped onion, sauté until golden brown, about 5 minutes. Tip: Stir occasionally to prevent burning.
4. Stir in minced garlic and grated ginger, cook for another minute until fragrant.
5. Mix in turmeric powder, coriander powder, and garam masala. Cook the spices for 30 seconds to release their flavors.
6. Add tomato puree and cook until the oil separates from the mixture, about 5 minutes. Tip: This is key for a rich base.
7. Whisk yogurt until smooth, then stir it into the pan. Cook for 2 minutes, stirring constantly to prevent curdling.
8. Add the boiled potatoes and water. Season with salt, then simmer covered for 10 minutes. Tip: The lid helps the potatoes absorb the sauce.
9. Garnish with fresh cilantro before serving.

Perfectly spiced and creamy, Dum Aloo pairs wonderfully with fluffy naan or steamed rice. The potatoes are melt-in-your-mouth tender, making every bite a delight.

Kashmiri Pulao

Delight your taste buds with this vibrant Kashmiri Pulao, a fragrant rice dish that’s as colorful as it is flavorful. Perfect for when you’re craving something a bit exotic but still comforting.

Ingredients

• 2 cups basmati rice
• 4 cups water
• 1 tbsp ghee
• 1 onion, thinly sliced
• 1 tsp cumin seeds
• 1 cinnamon stick
• 2 green cardamom pods
• 2 cloves
• 1 bay leaf
• 1/2 cup mixed dried fruits (raisins, apricots, cranberries)
• 1/4 cup slivered almonds
• 1/4 cup pistachios
• 1/2 tsp saffron strands, soaked in 2 tbsp warm milk
• 1 tsp salt

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then soak it for 30 minutes. Drain well.
2. Heat ghee in a large pot over medium heat. Add the cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for 30 seconds until fragrant.
3. Add the sliced onion and cook until golden brown, about 5 minutes.
4. Stir in the mixed dried fruits and nuts, cooking for another 2 minutes.
5. Add the drained rice to the pot, gently stirring to coat the grains with the ghee and spices.
6. Pour in the water and add salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
7. Drizzle the saffron milk over the rice, cover again, and let it sit off the heat for 10 minutes to allow the flavors to meld.
8. Fluff the rice with a fork before serving to separate the grains and distribute the saffron color evenly.

Zesty and aromatic, this Kashmiri Pulao is a feast for the senses with its tender grains, crunchy nuts, and sweet bursts of dried fruit. Serve it alongside a cool raita or your favorite curry for a meal that’s sure to impress.

Gushtaba

Oh, you’re in for a treat with Gushtaba, a luxurious meatball dish that’s all about tender, melt-in-your-mouth goodness. It’s a showstopper that’s surprisingly simple to make, perfect for when you want to impress without the stress.

Ingredients

• 1 lb ground lamb
• 1/2 cup yogurt
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp fennel powder
• 1 tsp cardamom powder
• 1/2 tsp cinnamon powder
• 1/4 cup ghee
• 4 cups water
• 1 tsp salt

Instructions

1. In a large bowl, mix the ground lamb, yogurt, ginger paste, garlic paste, fennel powder, cardamom powder, and cinnamon powder until well combined.
2. Shape the mixture into small, walnut-sized meatballs, ensuring they’re compact and smooth to prevent breaking during cooking.
3. Heat the ghee in a large pot over medium heat until melted and slightly bubbling.
4. Gently add the meatballs to the pot, browning them lightly on all sides for about 5 minutes, turning carefully to avoid breaking.
5. Pour in the water and add salt, then bring to a gentle boil.
6. Reduce the heat to low, cover the pot, and simmer for 1 hour, checking occasionally to ensure the meatballs are submerged and adding more water if necessary.
7. After 1 hour, remove the lid and simmer for an additional 30 minutes to thicken the sauce slightly.

You’ll know the Gushtaba is ready when the meatballs are incredibly tender and the sauce has a rich, aromatic flavor. Serve it over steamed rice or with warm naan for a truly comforting meal.

Nadru Yakhni

Zesty and comforting, Nadru Yakhni is a dish that brings the warmth of Kashmiri cuisine right to your kitchen. You’ll love how the lotus stems soak up the rich, yogurt-based gravy, making every bite a delightful mix of textures and flavors.

Ingredients

• 2 cups lotus stems, peeled and sliced
• 1 cup plain yogurt
• 2 tbsp ghee
• 1 tsp fennel seeds
• 1 tsp ginger powder
• 1/2 tsp turmeric powder
• 4 cups water
• 1 tsp salt

Instructions

1. Heat ghee in a large pot over medium heat until melted.
2. Add fennel seeds to the pot and sauté for 30 seconds until fragrant.
3. Stir in the sliced lotus stems and cook for 5 minutes, stirring occasionally.
4. Whisk yogurt with ginger powder, turmeric, and salt in a bowl until smooth.
5. Pour the yogurt mixture into the pot with the lotus stems, stirring continuously to prevent curdling.
6. Add water to the pot and bring the mixture to a boil.
7. Reduce heat to low, cover, and simmer for 30 minutes until the lotus stems are tender.
8. Check the seasoning and adjust if necessary before serving.

Creamy and aromatic, this Nadru Yakhni pairs beautifully with steamed rice or warm naan. The lotus stems offer a unique crunch, while the yogurt gravy is perfectly spiced and soothing.

Kashmiri Muji Gaad

Did you know that Kashmiri Muji Gaad is a traditional dish that combines the richness of fish with the warmth of spices? It’s a perfect meal for those chilly evenings when you crave something hearty and flavorful.

Ingredients

• 1 lb fish (preferably trout), cleaned and cut into pieces
• 2 cups water
• 1 tbsp mustard oil
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp fennel powder
• 1 tsp ginger powder
• 1 tsp salt
• 1 cup lotus stem (muji), sliced
• 1/2 cup radish, sliced

Instructions

1. Heat mustard oil in a deep pan over medium heat until it starts smoking slightly, then turn off the heat to cool it down a bit. This removes the raw taste of the oil.
2. Turn the heat back to medium, add the fish pieces, and fry them for 2 minutes on each side until lightly golden. Remove and set aside.
3. In the same oil, add turmeric powder, red chili powder, fennel powder, ginger powder, and salt. Stir for 30 seconds until fragrant.
4. Add the lotus stem and radish slices to the pan. Cook for 5 minutes, stirring occasionally, until they start to soften.
5. Pour in 2 cups of water and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
6. Gently add the fried fish pieces back into the pan. Cover and cook for another 5 minutes on low heat, allowing the fish to absorb the flavors.
7. Check the seasoning and adjust if necessary. The dish is ready when the fish is tender and the gravy has thickened slightly.

Enjoy the Kashmiri Muji Gaad with its tender fish and the unique crunch of lotus stem, all swimming in a spicy, aromatic gravy. Serve it hot with steamed rice for a comforting meal that’s sure to impress.

Modur Pulao

Guess what? You’re about to make your kitchen smell amazing with this Modur Pulao recipe. It’s a sweet and savory rice dish that’s perfect for when you want something a little different.

Ingredients

• 2 cups basmati rice
• 4 cups water
• 1 tbsp ghee
• 1/2 cup sugar
• 1/2 cup milk
• 1/4 tsp saffron strands
• 1/2 cup mixed dry fruits (almonds, cashews, raisins)
• 1/2 tsp cardamom powder
• 1/2 tsp salt

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes. Tip: Soaking helps the rice cook evenly.
2. In a large pot, heat the ghee over medium heat and sauté the mixed dry fruits for 2 minutes until they’re lightly golden. Tip: Keep an eye on them to prevent burning.
3. Drain the rice and add it to the pot with the dry fruits, stirring gently to coat the rice with ghee.
4. Add the water, sugar, milk, saffron strands, cardamom powder, and salt to the pot. Stir well to combine all the ingredients.
5. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfect steam.
6. After 20 minutes, turn off the heat and let the pulao sit, covered, for 5 minutes to allow the flavors to meld.
7. Fluff the rice gently with a fork before serving to separate the grains without breaking them.

Unbelievably fragrant and subtly sweet, this Modur Pulao is a treat with its tender grains and crunchy nuts. Serve it warm with a dollop of yogurt or as is for a comforting meal.

Kashmiri Rajma

Feeling like you need a cozy, flavorful dish to spice up your dinner routine? Kashmiri Rajma is here to save the day with its rich, aromatic gravy and tender kidney beans that’ll have you coming back for seconds.

Ingredients

• 1 cup dried kidney beans
• 3 cups water
• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 medium tomatoes, pureed
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp Kashmiri red chili powder
• 1/2 tsp garam masala
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Rinse the kidney beans under cold water and soak them in 3 cups of water overnight. Tip: Soaking reduces cooking time and makes the beans easier to digest.
2. Drain the soaked beans, add them to a pressure cooker with fresh water, and cook on high until the first whistle, then simmer for 15 minutes. Tip: If you don’t have a pressure cooker, boil them in a pot for about 1 hour or until tender.
3. Heat 2 tbsp of vegetable oil in a pan over medium heat. Add 1 tsp cumin seeds and let them splutter.
4. Add the finely chopped onion and sauté until golden brown, about 5 minutes.
5. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
6. Add the pureed tomatoes, 1 tsp coriander powder, 1/2 tsp turmeric powder, 1 tsp Kashmiri red chili powder, and salt. Cook until the oil separates from the masala, about 5 minutes. Tip: Kashmiri red chili powder gives a vibrant color without too much heat.
7. Mix in the cooked kidney beans along with their water. Simmer for 10 minutes, allowing the flavors to meld.
8. Sprinkle 1/2 tsp garam masala and garnish with fresh cilantro before serving.

Hearty and comforting, this Kashmiri Rajma boasts a velvety texture with a hint of warmth from the spices. Serve it over steamed rice or with warm naan for a satisfying meal that’s sure to impress.

Haak Saag

Did you know that Haak Saag is a vibrant, leafy green dish that’s a staple in Kashmiri cuisine? It’s simple, nutritious, and packs a punch of flavor with minimal ingredients. Perfect for a cozy dinner or to spice up your meal prep!

Ingredients

• 1 lb collard greens, stems removed and leaves chopped
• 2 tbsp mustard oil
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 2 green chilies, slit
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 cup water
• Salt to taste

Instructions

1. Heat mustard oil in a large pan over medium heat until it starts to smoke slightly, then cool for 30 seconds. This removes the raw taste of the oil.
2. Add cumin seeds to the oil. Let them sizzle for about 10 seconds until fragrant.
3. Stir in the chopped onion and green chilies. Saute until the onions turn golden brown, about 5 minutes.
4. Mix in ginger and garlic paste, cooking for another minute until the raw smell disappears.
5. Sprinkle turmeric and red chili powder over the mixture, stirring quickly to prevent burning.
6. Add the chopped collard greens to the pan, tossing well to coat them with the spice mixture.
7. Pour in water and add salt. Bring to a boil, then reduce heat to low.
8. Cover and simmer for 20 minutes, or until the greens are tender. Stir occasionally to ensure even cooking.
9. Once done, check for seasoning and adjust if necessary. The Haak Saag should have a slightly thick consistency, not too watery.

Zesty and hearty, this Haak Saag pairs wonderfully with steamed rice or warm naan. Its earthy flavors and tender texture make it a comforting dish that’s both satisfying and easy to love. Try topping it with a dollop of yogurt for a creamy contrast!

Kashmiri Baingan

Looking for a dish that’s as vibrant in flavor as it is in color? Kashmiri Baingan is a must-try, blending smoky eggplant with a rich, spicy gravy that’s surprisingly easy to whip up.

Ingredients

• 2 large eggplants, sliced into 1-inch rounds
• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 tomatoes, pureed
• 1 tsp turmeric powder
• 1 tsp Kashmiri red chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 cup water
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat 2 tbsp oil in a pan over medium heat. Add eggplant slices and cook until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
2. In the same pan, add remaining oil and cumin seeds. Wait until they splutter.
3. Add onion, garlic, and ginger. Sauté until onions are translucent, about 5 minutes.
4. Stir in tomato puree, turmeric, chili powder, coriander powder, and salt. Cook until oil separates from the masala, about 5 minutes.
5. Add water and bring the gravy to a simmer. Tip: Adjust water for desired consistency.
6. Gently place eggplant slices into the gravy. Cover and cook on low heat for 10 minutes. Tip: Don’t stir too much to keep slices intact.
7. Sprinkle garam masala and garnish with cilantro. Tip: Let it sit for 5 minutes before serving to enhance flavors.

Bite into the tender eggplant soaking up the spicy, aromatic gravy. Serve it with warm naan or steamed rice for a comforting meal that’s bursting with flavors.

Chaman Qaliya

Perfect for those cozy nights in, Chaman Qaliya is a creamy, comforting dish that brings a touch of elegance to your dinner table. You’ll love how the spinach and paneer come together in this rich, flavorful curry.

Ingredients

• 2 cups fresh spinach, chopped
• 1 cup paneer, cubed
• 1 tbsp ghee
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ginger, grated
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp chili powder
• 1/2 cup heavy cream
• 1 cup water
• Salt to taste

Instructions

1. Heat 1 tbsp ghee in a pan over medium heat until melted.
2. Add 1 tsp cumin seeds and let them sizzle for about 30 seconds until fragrant.
3. Stir in 1 finely chopped onion and sauté until golden brown, about 5 minutes.
4. Add 2 minced garlic cloves and 1 tsp grated ginger, cooking for another minute until aromatic.
5. Mix in 1 tsp turmeric powder, 1 tsp coriander powder, and 1/2 tsp chili powder, stirring well to combine with the onions.
6. Add 2 cups chopped spinach to the pan, cooking until wilted, about 3 minutes.
7. Pour in 1 cup water and bring the mixture to a simmer, letting it cook for 5 minutes to blend the flavors.
8. Gently add 1 cup cubed paneer, stirring carefully to avoid breaking the pieces.
9. Stir in 1/2 cup heavy cream and simmer for another 5 minutes until the sauce thickens slightly.
10. Season with salt to taste, then remove from heat.

Zesty and creamy, this Chaman Qaliya pairs wonderfully with warm naan or steamed rice. The paneer stays soft and pillowy, while the spinach adds a fresh, earthy depth to every bite.

Kashmiri Kebabs

Feeling adventurous in the kitchen? You’ve got to try these Kashmiri Kebabs, a dish that’s as vibrant and flavorful as the region it comes from. Perfect for spicing up your dinner routine, these kebabs are a breeze to make and packed with aromatic spices.

Ingredients

• 1 lb ground lamb
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp ground fennel
• 1 tsp ground cardamom
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp red chili powder
• 1 tsp salt
• 2 tbsp vegetable oil
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped

Instructions

1. In a large bowl, combine the ground lamb, ginger paste, garlic paste, ground fennel, ground cardamom, ground cinnamon, ground cloves, ground cumin, ground coriander, red chili powder, and salt. Mix well until all the spices are evenly distributed throughout the meat.
2. Cover the bowl with plastic wrap and let the mixture marinate in the refrigerator for at least 2 hours, or overnight for best results. This allows the flavors to meld together beautifully.
3. Preheat your grill or a grill pan over medium-high heat (about 375°F). Lightly oil the grate to prevent sticking.
4. Divide the meat mixture into equal portions and shape each into a kebab around a skewer. If using wooden skewers, remember to soak them in water for 30 minutes beforehand to prevent burning.
5. Grill the kebabs for about 4-5 minutes on each side, or until they are nicely charred and cooked through. A little char adds to the flavor, so don’t shy away from it.
6. Once done, remove the kebabs from the grill and let them rest for a couple of minutes. This helps the juices redistribute, making the kebabs even more succulent.
7. Sprinkle the freshly chopped cilantro and mint over the kebabs before serving to add a burst of freshness.

Zesty and aromatic, these Kashmiri Kebabs are a treat for the senses. Serve them with a side of fluffy naan or over a bed of fragrant basmati rice for a meal that’s truly unforgettable.

Shab Deg

Wow, have you ever craved something hearty, flavorful, and a bit exotic? Shab Deg is a traditional Kashmiri dish that’s all about slow-cooked meat and turnips in a rich, aromatic gravy. It’s perfect for those days when you want something comforting yet adventurous.

Ingredients

• 2 lbs lamb, cut into chunks
• 4 cups water
• 2 tbsp ghee
• 1 cup turnips, peeled and quartered
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp fennel powder
• 1 tsp dry ginger powder
• 1 tsp cardamom powder
• 1 tsp cinnamon powder
• 1 tsp cloves powder
• 1 tsp black pepper powder
• 1 tsp salt

Instructions

1. Heat the ghee in a large pot over medium heat until melted.
2. Add the lamb chunks and brown them on all sides, about 5 minutes.
3. Stir in the ginger paste and garlic paste, cooking for another 2 minutes until fragrant.
4. Add the fennel powder, dry ginger powder, cardamom powder, cinnamon powder, cloves powder, black pepper powder, and salt. Mix well to coat the lamb.
5. Pour in the water and bring to a boil. Then, reduce the heat to low, cover, and simmer for 1 hour.
6. Add the turnips to the pot, cover, and continue to simmer for another 30 minutes, or until the lamb is tender and the turnips are soft.
7. Check the seasoning and adjust if necessary before serving.

Here’s the deal: the lamb turns out so tender it practically falls apart, and the turnips soak up all those amazing spices. Serve it with some steamed rice or naan for a meal that’s sure to impress.

Kashmiri Tujj

Wow, have you ever stumbled upon a dish that’s both comforting and exotic at the same time? That’s Kashmiri Tujj for you—a vibrant, spiced curry that’s as hearty as it is flavorful.

Ingredients

• 2 tbsp vegetable oil
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 lb boneless chicken thighs, cut into 1-inch pieces
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp ground cinnamon
• 1 cup tomato puree
• 1 cup water
• 1/2 cup plain yogurt
• 1 tsp salt
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering.
2. Add 1 cup diced onions, cooking until golden, about 5 minutes.
3. Stir in 2 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Add 1 lb chicken pieces, browning on all sides, about 5 minutes.
5. Sprinkle 1 tsp turmeric, 1 tsp cumin, 1 tsp coriander, 1/2 tsp cardamom, 1/4 tsp cloves, and 1/4 tsp cinnamon over the chicken, stirring to coat evenly.
6. Pour in 1 cup tomato puree and 1 cup water, bringing to a simmer.
7. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
8. Whisk 1/2 cup yogurt until smooth, then stir into the curry to thicken the sauce.
9. Season with 1 tsp salt, adjusting if necessary.
10. Garnish with 1/4 cup chopped cilantro before serving.

Kashmiri Tujj wraps you in warmth with its creamy texture and a symphony of spices. Serve it over steamed rice or with naan to soak up every bit of its rich sauce.

Phirni

You’ve probably heard of rice pudding, but have you ever tried its richer, creamier cousin, Phirni? This delightful dessert is a staple in many South Asian households, especially during celebrations, and once you try it, you’ll see why it’s so beloved.

Ingredients

• 1/2 cup basmati rice
• 4 cups whole milk
• 1/2 cup sugar
• 1/2 tsp cardamom powder
• 2 tbsp chopped pistachios
• 2 tbsp chopped almonds
• 1 tsp rose water

Instructions

1. Soak the basmati rice in water for 30 minutes, then drain and grind to a coarse paste.
2. In a heavy-bottomed pan, bring the milk to a boil over medium heat, stirring occasionally to prevent sticking.
3. Add the ground rice to the boiling milk, stirring continuously to avoid lumps.
4. Reduce the heat to low and simmer the mixture for 20-25 minutes, stirring frequently, until it thickens to a custard-like consistency.
5. Stir in the sugar and cardamom powder, cooking for another 5 minutes until the sugar dissolves completely.
6. Remove from heat and stir in the rose water for a fragrant touch.
7. Pour the Phirni into serving bowls and garnish with chopped pistachios and almonds.
8. Chill in the refrigerator for at least 2 hours before serving to allow it to set properly.

How creamy and fragrant this Phirni turns out is nothing short of magical. The cardamom and rose water add a floral note that’s perfectly balanced by the sweetness, making it a hit at any gathering. Try serving it in small clay pots for an authentic touch that’ll impress your guests.

Kahwa

Wondering how to spice up your tea routine? Let me introduce you to Kahwa, a fragrant, spiced green tea that’s a staple in Kashmiri culture. It’s not just a drink; it’s an experience, blending the warmth of spices with the freshness of green tea.

Ingredients

• 2 cups water
• 2 green cardamom pods
• 1 cinnamon stick
• 2 cloves
• 1 tbsp honey
• 1 tsp green tea leaves
• 1 tbsp chopped almonds

Instructions

1. In a small pot, bring 2 cups of water to a boil over medium-high heat.
2. Crush 2 green cardamom pods lightly to release their aroma and add them to the boiling water.
3. Add 1 cinnamon stick and 2 cloves to the pot, reducing the heat to low. Let the spices simmer for 5 minutes to infuse the water.
4. Tip: The longer you simmer, the more pronounced the spice flavors will be.
5. Add 1 tsp green tea leaves to the pot, simmering for another 2 minutes. Avoid overbrewing to prevent bitterness.
6. Strain the tea into two cups, discarding the spices and tea leaves.
7. Stir in 1 tbsp honey into each cup until fully dissolved.
8. Tip: Adjust the honey according to your sweetness preference, but remember, Kahwa is traditionally lightly sweetened.
9. Garnish each cup with 1/2 tbsp chopped almonds for a crunchy texture.
10. Tip: For an extra touch of luxury, sprinkle a pinch of saffron into each cup before serving.

Craving something unique? Kahwa’s aromatic blend of spices and nuts offers a comforting warmth with every sip. Serve it in traditional Kashmiri cups to elevate the experience, or enjoy it as a mid-afternoon pick-me-up.

Conclusion

Packed with the rich flavors of Kashmir, this roundup offers 17 authentic recipes to bring a taste of this vibrant cuisine into your kitchen. Whether you’re craving the warmth of Rogan Josh or the sweetness of Phirni, there’s something for every home cook to explore. We’d love to hear which dishes become your favorites—don’t forget to leave a comment and share your culinary adventures with us on Pinterest!