Kashmiri cuisine is a unique and flavourful culinary tradition that reflects the region's history, geography, and cultural influences. One of the most distinctive features of Kashmiri cuisine is its use of aromatic spices such as saffron, cardamom, and cinnamon. These spices give Kashmiri dishes a rich and exotic flavour that sets them apart from other regional Indian cuisines. Some people have the notion that Kashmiri cuisine is only non-vegetarian, but this is not true.
Kashmiri vegetarian cuisine is a rich and diverse one that is quite unique, as it has been shaped by the region's climate, geography, and history. It is special because the region's vegetable production is seasonal and includes carrots, potatoes, radishes, eggplant, lotus stems, carrots, water chestnuts, tomatoes, and collard greens.
The vegetarian preparations of Kashmiri cuisine are said to be influenced by the Kashmiri Pandit community, who are Brahmin Hindus and are known to largely follow a vegetarian diet, although many consume lamb, mutton, and chicken. The cuisine of the Kashmiri Pandits is known for its simplicity, purity, and the use of a few select spices to enhance the natural flavours of the ingredients.
Here are 10 Kashmiri vegetarian dishes to savour:
Nadru Yakhni
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Nadru Yakhni is a vegetarian stew that is a popular dish in the Kashmiri cuisine of India. The dish features lotus root that is cooked in a creamy yoghurt-based sauce flavoured with fennel seeds, ginger, and cinnamon. The dish is typically served as a side dish to rice, but it can also be enjoyed as a standalone dish.
The lotus root used in Nadru Yakhni is known for its crunchy texture and mild flavour, which makes it a perfect ingredient for absorbing the flavours of the spices used in the dish. The creamy yoghurt-based sauce, on the other hand, adds a tangy and refreshing taste to the dish. The fennel seeds and cinnamon used in the dish provide a warm and aromatic flavour to the dish, while the ginger adds a slight pungency to it.
Lyodur Tschaman
Lyodur Tschaman is a popular Kashmiri vegetarian dish that is made with paneer (Indian cottage cheese) in yellow-coloured gravy. The dish is typically made with a blend of spices, yoghurt, and aromatic saffron, which gives it a unique flavour and a bright yellow colour that comes from the saffron.
Lyodur Tschaman has a creamy texture and a slightly tangy and spicy taste that are characteristic of many Kashmiri dishes. The saffron used in the dish gives it a unique flavour and a bright yellow colour, making it a visually appealing dish. The paneer adds a mild and creamy flavour that balances the strong flavours of the spices used in the dish.
Tchoek Vangun Hachi
Tchoek vangun hachi is a vegetarian Kashmiri dish made with eggplant and a blend of aromatic spices. The dish has a unique flavour and a slightly smoky taste due to the use of roasted eggplant. To prepare tchoek vangun, eggplant is roasted until the skin is charred and the flesh is soft.
The roasted eggplant is then mashed and combined with a mixture of sautéed onions, tomatoes, garlic, ginger, and a blend of spices such as cumin, coriander, and turmeric. The dish is then simmered on low heat until the flavours meld together and the eggplant is cooked through.
Tchoek vangun hachi has a creamy texture and a complex flavour that is both savoury and slightly sweet. The smoky taste of the roasted eggplant is balanced by the blend of spices used in the dish, and the creamy texture of the mashed eggplant makes it a great accompaniment to rice or Indian bread.
Rajma Gogji
Rajma gogji is a popular vegetarian curry that is made with kidney beans and turnips. The dish is hearty and flavourful, and it is often served as a main course with steamed rice or Indian bread.
Rajma gogji is an easy recipe in which kidney beans are first soaked overnight and then boiled until they are soft and tender. Turnips are then peeled, cut into small pieces, and cooked in a separate pan until they are soft and tender. In a separate pan, a blend of spices such as cumin, coriander, turmeric, and garam masala is sautéed in oil until fragrant.
The cooked kidney beans and turnips are then added to the pan with the spices, along with diced tomatoes and onions. The mixture is simmered until the flavours meld together and the gravy thickens. The dish is then garnished with fresh coriander leaves and served hot.
Modur Pulao
Modur pulao is a sweet Kashmiri rice dish that is typically served during festive occasions such as weddings or Eid. It is a fragrant and flavourful dish that combines the sweetness of caramelised sugar with the richness of dry fruits.
To prepare Modur pulao, basmati rice is first washed and soaked for about 30 minutes to an hour. The rice is then cooked in water until it is partially cooked and drained. In a separate pan, sugar is caramelised until it turns a deep brown colour, and then a mixture of milk, saffron, and dry fruits such as cashews, almonds, and raisins is added to the pan.
The partially cooked rice is then added to the pan, along with a pinch of salt and some additional water, and the mixture is cooked on low heat until the rice is fully cooked and the flavours have melded together.
Haak
Haak is a leafy green vegetable dish that is chewy and a staple of Kashmiri cuisine. A variety of greens are used to make the dish, like monji haak (kohlrabi greens), mujj haak (radish greens), and vopal haak (dandelion greens). The taste of haak is slightly bitter and chewy, with earthy notes.
When cooked, haak becomes tender and develops a flavour that is both slightly bitter and slightly sweet. Haak is often cooked with mustard oil and a variety of spices, such as cumin, turmeric, and ginger, to bring out its unique flavour. It is a versatile vegetable that can be used in a variety of dishes and can also be mixed with other vegetables such as turnips or potatoes.
Sheermal
The dough is then flavoured with saffron, which gives it a beautiful yellow colour and a subtle aroma. Once the dough is prepared, it is rolled out into a flat round shape and then baked in a tandoor (clay oven) or on a griddle.
The bread is usually served hot and is often accompanied by savoury dishes like kebabs, curries, or biryanis. Sheermal is a popular delicacy in Kashmir and is often served during special occasions like weddings, festivals, and other celebrations. It is also enjoyed as a sweet treat on its own, especially when served with a cup of hot Kashmiri Kahwa tea.
Nadir Monji
Nadir monji, also known as nadir monji, is a lotus stem and gram flour-based fried delicacy. It has its origins in Kashmir and is widespread in South Asia. Ingredients such as lotus root, rice flour, salt, red chilli powder, caraway seeds, thyme powder, cauliflower, cayenne pepper, chilli pepper, or occasionally black cumin are used to make nadir monji. The lengthy roots of lotus plants are divided into strips and dipped into a batter made from the rest of the ingredients. Then, these batter-coated lotus stems are deep-fried in oil until they cook and become crispy. Nadir monji is best enjoyed with a side of Kashmiri doon chetin (walnut chutney) and spicy tomato or onion chutney.
Kashmiri Baingan
Kashmiri Baingan, also known as Dum Aloo Baingan or Eggplant Potato Curry, is a popular vegetarian dish from Kashmiri cuisine that features eggplant and potatoes cooked in a flavourful tomato-based sauce. The unique blend of aromatic spices used in its preparation, which is a combination of cumin, coriander, turmeric, and red chilli powder, along with fennel seeds and cinnamon, gives the dish a complex and flavourful taste that is hard to replicate.
Another thing that makes Kashmiri baingan special is the use of eggplant and potatoes, which are two of the most common vegetables in Kashmiri cuisine. The eggplant provides a meaty texture and absorbs the flavours of the spices and the tomato-based sauce, while the potatoes add a creamy and starchy element to the dish.
Kashmiri Dum Aloo
Kashmiri dum aloo is a popular vegetarian dish from Kashmiri cuisine that features baby potatoes cooked slowly in a rich and flavourful yoghurt-based gravy. This dish is a speciality of Kashmiri cuisine and is known for its distinctive red colour and spicy taste.
Kashmiri Dum Aloo is special for its distinctive red colour, which comes from the use of Kashmiri chilli powder. And the slow cooking process used to prepare the dish allows the flavours to meld together, resulting in a rich and flavourful dish that is beloved by many.