List of Popular Foods of Kashmir

Rista

Originally from the Kashmir region, rista is a classic and regal Indian food. In this recipe, spicy crimson gravy is cooked with meatballs. Usually, mutton, cardamom powder, salt, and ginger powder are combined to make the meatballs.

The dish’s additional ingredients, including asafoetida, onions, saffron, red chilli powder, fennel, cloves, cinnamon, mustard oil, and bay leaves, are briefly sautéed in a pan and submerged in water. The meatballs are added to the pan as the gravy is simmering, and everything is combined and cooked together for the duration of the simmering process.

Goshtab

Traditional Indian stew called goshtaba comes from the Kashmir region. Meatballs made of mutton are cooked in a hot yoghurt gravy for the dish. Minced mutton, mustard oil, fennel, cumin, and fenugreek powders, as well as cinnamon, cloves, bay leaves, black cardamom, cumin seeds, ghee, yoghurt, and saffron are all used in its preparation.

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After being made, the stew is topped with coriander leaves and saffron threads before being served hot. Serving goshtaba with rice or butter garlic naan on the side is advised. The meal, also known as the meal of Kings, is typically made during significant celebrations.

Aab gosht

Traditional Indian lamb curry called aab gosht comes from Kashmir. Typically, a mixture of lamb, milk, garlic, onions, ginger, cardamom, ghee, fennel, cinnamon, cloves, black peppercorns, and salt are used to prepare the dish. Lamb is divided into pieces and cooked briefly in water with salt, ginger, and garlic.

The meat is drained and placed aside until it becomes firm. The rest of the ingredients are combined with the thickened milk after it has been heated with cardamom. The meat is then added. Once the meat is completely cooked, the curry is simmered over low heat until it is ready to serve.

Fried Lamb Ribs (Tabak maaz)

Traditionally prepared in Kashmir, tabak maaz is a popular Indian cuisine. Lamb ribs, oil or ghee, salt, cardamom, ginger, cloves, turmeric, and other spices are frequently used in its preparation. The conserved cooking water is heated to a boil in a separate pot while the ribs are boiled with garlic and cut into pieces.

Salt, turmeric, cardamom, ginger, and other seasonings are added to the pot with the ribs. In a frying pan with ghee or oil, the ribs are arranged after the bones have been removed. To lock in the flavours, they are deep-fried until well-browned. Tabak Maaz can be served after being removed from the oil.

Lotus Root Curry (Nadru yakhni)

Jammu and Kashmir is the home of the traditional Indian dish nadru yakhni. The dish is often made with a mixture of lotus roots, ghee, cardamom, cloves, cinnamon, aniseed, ginger, yoghurt, and salt, though there are various variants.

Ginger and aniseed are sautéed in ghee along with the spices. After adding the half-cooked lotus roots and seasoning with salt, the mixture is simmered until soft. The yoghurt is added to the curry, which is then cooked for a few more minutes over low heat to finish the dish.

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Kashmiri naan

Traditional flatbread and a subtype of naan from Kashmir, a region that shares borders with Pakistan and India, is known as Kashmiri naan. Flour, yeast, salt, sugar, yoghurt, and ghee are used to make the dough. Once rolled, the dough is stuffed with dried fruits, nuts, and spices including fenugreek, cumin, glace cherries, raisins, and almonds.

The naan is then baked until thoroughly cooked, somewhat puffy, and golden brown in a hot tava pan. With tea (Kashmiri chai) or coffee, this sweet naan is commonly offered for breakfast or as a snack in the afternoon. It frequently comes with hot curries, gravy, raita, or chutney.

Yakhni pulao

Yakhni pulao is a traditional rice-based dish with Persian roots that has since made its way to India through Moghul cuisine. Kashmir and Uttar Pradesh are two places where it is particularly well-liked. You can use mutton or chicken to make the yakhni stock.

Basmati rice, chicken or mutton, onions, garlic, ginger, tomatoes, yoghurt, and a large list of spices, including fennel, cardamom, garam masala, red chilli powder, cumin, coriander, nutmeg, mace, bay leaves, black peppercorns, cloves, and cinnamon, make up yakhni pulao’s lengthy ingredient list.

Dum aloo

A traditional Indian cuisine with origins in Kashmir is dum aloo, also known as alu dum. The ingredients for the dish are potatoes, tomatoes, and onions that have been cooked in a curry or masala sauce. Dum aloo is regarded to be an art to prepare since it must be perfectly boiled and fried, the spices must be real, and it requires a lot of time and patience.

Dum aloo is traditionally prepared in an earthenware handi over low heat. Until the meal is ready to be served, the handi is often sealed. The terms “aloo dum” (potatoes) and “steam” (warm breath) are combined to form its name.

Rajma chawal

Red beans (rajma) and cooked rice (chawal) make up this straightforward Indian dish. The typical ingredients for rajma include onions and tomato purée, which serves as a sauce for the red beans. For lunch or dinner, this recipe provides a satisfying vegetarian meal.

Rajma chawal can be spiced up any you like, with ingredients like cumin, coriander, ginger, bay leaves, coriander, and chilli peppers. Even though the dish is very easy to make, preparation time is extended because the beans are often soaked overnight before usage.

Rogan josh

Rogan josh is a flavorful lamb curry that is thought to have Persian origins, despite the fact that it is now more closely related to Kashmir in India. The stew stands out for its delicate beef and a rich, spicily spicy crimson sauce made with deseeded Kashmiri chilies. Typically, lamb chunks are cooked in a gravy composed of yoghurt, grated ginger, caramelised onions, and garlic. The terms rogan, which means clarified butter or oil, and josh, which denotes passion or heat, are combined to form the name of the meal. For more information about foods of Kashmir contact C Himalaya one of the best Kashmir travel agents.