Vegetable Kashmiri



This recipe will tell you how to make Vegetable Kashmiri. The delicious vegetables cooked in a spicy and yummy yogurt sauce make a lovely meal for vegetarians. Any combination of your favorite vegetables can be used.

It serves 4 people.
10m/2 tsp cumin seeds
8 black peppercorns
2 green cardamom pods, seeds only
5cm/in cinnamon stick
2.5ml/1/2 tsp grated nutmeg
45ml/3 tbsp vegetable oil
1 fresh green chili, seeded and chopped
2.5cm/1 in piece of fresh root ginger, grated
5ml/1 tsp chili powder
2.5ml/1/2 tsp salt
2 large potatoes cut into 2.5cm/1 in chunks
225g/8oz cauliflower florets
400ml/4fl oz/12/3 cups boiling vegetable stock
150ml/1/4 pint/2/3 cup Greek (US strained plain) yogurt
225g/8ozokra, thickly sliced toasted flaked (sliced) almonds and sprigs of fresh coriander (cilantro), to garnish


First Of all, put the cumin seeds, peppercorns, cardamom seeds, cinnamon stick and nutmeg in a mortar or spice grinder, and grind to a fine power.

Heat the oil in a frying pan, add the chili and ginger and fry for 2 minutes, stirring all the time. Add the chili powder, salt and ground spice mixture, and fry gently for 2-3 minutes, stirring constantly to prevent the spices from sticking to the pan.

transfer the mixture to the ceramic cooking pot and stir in the potatoes and cauliflower. Pour in the stir in the potatoes and cauliflower. Pour in the stock, cover with the lid, and cook on high for 2 hours.

In a bowl, stir a few spoonfuls of the hot stock into the yogurt, then pour over the vegetable mixture, and stir until thoroughly combined.

Add the okra to the pot, stir, and cover until all the vegetables are very tender.

Serve the curry straight from the ceramic cooking pot, or spoon into a warmed serving dish. Sprinkle with toasted almonds and fresh coriander sprigs to garnish.

Now you are done with the cooking. Surprise all your family members by its unbelievable taste and aromatic smell.

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