A Vegetarian's Guide to Kashmiri Cuisine: Top Dishes You Must Try

Modur Pulao is a sweetened pulao from Kashmir. The dish is prepared using milk, cream, or a combination of both. Basmati rice is usually used for the preparation of the dish. Ghee or clarified butter gives the dish a beautiful richness of flavor. Dry fruits like almonds, cashews, and raisins are also infused into the dish, which provides a subtle sweetness and nice texture. A small amount of cinnamon is added which gives a hint of spice that balances out the sweetness and richness. Saffron-infused water gives the pulao a nice color as well as a fragrant aroma. A spicy gravy or curry is usually alongside Modur Pulao and is a perfect dish for the festive season. 

Dum Aloo is a dish that is not only famous in Kashmir but throughout India. There are variations in recipes across different states, but the authentic Kashmiri Dum Aloo hails from the traditional Kashmiri Pandit cuisine. It is a simple and fairly easy dish to prepare but packs a flavorful punch due to the addition of spices like cardamom, cloves, ginger powder, and Kashmiri chili powder. Baby potatoes are used in the preparation of the dish. The addition of curd in the gravy preparation provides a nice blend of richness and thickness to it. Onion and garlic are usually not added to the dish. Kashmiri Dum Aloo is served with steamed Basmati rice or Roti. 

Lyodur Tschaman is a paneer gravy and is a popular dish in Kashmir. In the Kashmiri language, ‘Lyodur’ translates to turmeric, and ‘Tschaman’ means cottage cheese or Paneer. It is a rich and creamy consistency of the gravy is attributed to the addition of yogurt. Spices like turmeric, salt, fennel powder, and ginger powder add aroma and spice to the gravy. The spiciness is however balanced out by the yogurt, making it a well-blended dish. The soft Paneer cubes complimented by the yummy gravy are a culinary delight, with the Paneer just melting in your mouth. Lyodur Tschaman is best relished with steamed rice or naan bread. 

Brinjal is a popular ingredient in many dishes all across the country. But what makes this dish unique and interesting is the khatta or tangy flavor imparted by the tamarind. The eggplant or brinjal is fried till it reaches a nice golden brown hue. An array of flavorful spices such as salt, chili powder, cardamom, cinnamon, fennel seeds, and turmeric are mixed with the fried brinjal. The blend of spices adds a lot of flavor and deliciousness to the dish. The tangy flavor from the tamarind adds a nice touch of zestiness, making it different from other aubergine gravies. Khatte Baingan is best enjoyed with rice or paratha. 

Rajma-Chawal is a very popular dish and a beloved comfort food in the northern part of India. What makes Kashmiri-style Rajma curry slightly different is the infusion of spices that are popular in Kashmiri cuisine such as the Kashmiri red chili powder. But the main ingredient, which is the kidney beans or Rajma is very much a part of the Kashmiri version as well. Other spices like cumin seeds, ginger powder, asafoetida, and bay leaf add a rich blend of spice and flavor to the dish. The addition of tomato puree enhances the flavor as well as the texture of the curry. The curry is garnished with coriander leaves and served with steamed rice or saffron rice. 

Nadru Monje is a famous street food in Kashmir. They are essentially fritters or Pakoras made by frying lotus stems dipped in rice flour. The lotus stems are peeled and washed thoroughly and are then mixed with spices such as chili powder, cumin seeds, and salt. The lotus stems absorb the essence of the spices and water is added to facilitate better absorption of flavor. The stems are then coated with rice flour and deep-fried in oil till they turn into a nice reddish color with the perfect crispy texture. Dab the excess oil and serve with tomato or onion chutney. 

Lotus is a popular choice of ingredient in Kashmiri street food. The stems and roots of lotus are usually used for the dishes. However, for Gogji Nadir, turnips also serve as a star ingredient. The turnips and lotus roots are cut and stir-fried with salt and chilies. They are then cooked in a pressure cooker and sauteed with spices like chili powder, ginger powder, and fennel. The dish is complete when the turnips are soft and you can smell the aromatic blend of the spices. Gogji Nadir can be relished with white rice and yogurt. 

Kashmiri Haak is a dish made from green leafy vegetables. It is a popular dish in Kashmiri cuisine and is prepared in the majority of Kashmiri households. It is a simple, healthy, and nutritious dish but is filled with a lot of flavor due to the addition of authentic Kashmiri spices. This traditional dish can be made using a variety of greens such as mujj haak (radish greens), vopal haak (dandelion greens), spinach, kale, and cabbage. Served with boiled rice, the soupy greens are ladled in the middle of the rice. Mustard oil is sometimes poured on top to enhance the flavor of the Haak. 

So that was a list of all the delectable vegetarian dishes of Kashmir. Try them out on your next trip to Kashmir or if you enjoy cooking and want to experiment with a new cuisine, try them out at home to taste a slice of Kashmir right here in the comfort of your kitchen.

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