Kashmiri Cooking is known the world over. It is very popular in India and we have given the most popular Kashmiri recipes below: Serve hot with the traditional cauliflower and turnip pickle.
Chicken Kashmiri (vegetarians may substitute portebello mushrooms or potato with fresh/frozen shelled peas)
Ingredients:
2 lbs. of chicken breast skin removed
1/2 cup yogurt
1 large onion quartered - boiled in water and ground up about 1 cup
1/2 cup ground peeled almonds (soak almonds for an hour and peel this also makes grinding easier)
2 med. tomatoes cut into small pieces
1 tbsp. Deep Kashmiri paste
2 tbsp. of sliced almonds
2 tbsp. of corn oil
Method:
Heat the oil, add the ground onion and stir till rose colored. Add Kashmir paste continue to fry till light brown. Add the chicken cook for about 15 - 20 minutes on medium high flame. Add yogurt tomatoes. Keep cooking and stirring constantly for another 20 - 30 minutes or till the chicken is fully cooked and browned. Add ground cashew and cook for another 3 minutes. Garnish with almond slivers and serve
Lamb or Eggplant Rogan Josh
2 lbs. or 1 kg. lamb, cut into large cubes or for vegetarians large eggplants may be used. The eggplant must be peeled, cut in large 4 inch cubes, salted and set aside. When the water from the eggplant comes out, rinse the eggplant and then fry in oil in a separate pan and keep aside)
1 or 2 tbsp. Deep Kashmiri paste
salt to taste
1 tsp. saffron
1 C. plain yogurt
200 gms ghee
Method
- Soak saffron in the yogurt and keep aside
- Heat ghee and fry the paste - for the eggplant do not add extra oil just sauté the paste
- Add meat/eggplant and sear on all sides, frying until well browned.
- Pour in the yogurt and fry until liquid is absorbed.
- Add 2 cups of water.
- Bring to a boil, reduce heat, and simmer, covered, until tender.
- Remove cover and cook until liquid is gone
Garnish with mint
Kahmiri Rice Dish Ingredients:
1 lb. of small mushrooms, cleaned and patted dry (morel mushrooms are great too )
1 tbsp. or more to taste Deep Kashmiri paste
1/4 cup yogurt.
2 cups basmati rice
1/2 tsp. saffron mixed with 1 tbsp. milk.
1 cup chopped mint and coriander leaves.
4 tbsp. pure ghee.
Salt to taste.
Method:
Heat ghee. Fry the paste. Add mushrooms and stir fry. Sprinkle in salt to taste. Add 4 cups water and bring to a boil. Add rice and mushrooms. Reduce heat to low and cover pot and let cook for 15 to 20 minutes. Add saffron and yogurt to rice just before the rice is about to be done - about 5 minutes before the rice is done. Add mint and coriander leaves and fold them in the rice. Serve hot with our traditional cauliflower and turnip pickle.
Kashmiri Chicken Curry - Recipe # 2
Heat a pan and add ghee to it. Add 1 medium finely chopped onion, 1 long green Chile minced, Sauté until the onion is brown. Add 1 tbsp. of the Kashmiri paste. Add 1 medium tomato, diced.. Add 4 small breasts of chicken which is picked with a fork, salt to taste and 1 cup water. Cover pot and cook on low until chicken is cooked well. Taste and season with salt and pepper to taste. Turn the heat to low and add 1/2 cup yogurt. Simmer for 2 minutes and tun heat off. Let the dish sit for 5 minutes for the yogurt to marinate the chicken and cool the spice flavors down with its tang. Serve with steamed Basmati Rice or naan or any flat bread.
Serves 4
Aloo-Gobi (Potatoes and Cauliflower Curry - Mild)
Serves: 6 - Cooking Time: 25 Minutes
- 2 cups cauliflower cut into florets
- 3 potatoes, diced
- 1 onion, diced
- 2 roma tomatoes diced
- 2 tbsp. oil/ghee
- 2 tbsp. Deep Kashmiri Paste
- 1 cup water
- salt to taste
Method: Heat a pan and add ghee to it. Add 1 medium finely chopped onion. Sauté until the onion is brown. Add the Spice Paste. Add 1 tomato. Add potatoes and cauliflower, salt to taste and 1 cup water. Cover pot and cook on low until vegetables are cooked well. Taste and season with salt and pepper to taste. Turn the heat to low and add 1/2 cup yogurt. Simmer for 2 minutes and turn heat off. Let the dish sit for 5 minutes for the yogurt to marinate the chicken and cool the spice flavors down with its tang. Serve with steamed Basmati Rice and dal.
