Recipes From Kashmir

Rogan Josh:


Lamb: 2lbs

Yogurt: ½ cup

Whole cloves: 4

Bay leaves: 2

Black cardamoms: 3

Cinnamon stick: 1/2

Green cardamom powder: ½ teaspoon

Dry ginger powder: 1 table spoon

Kashmiri Chili powder: 1 table spoon

Fennel powder – 1 tablespoon

Turmeric powder: ½  tea spoon

Asafetida powder: a pinch

Salt: to taste

Oil -5 table spoons


Wash the meat and pat dry with paper towel. Mix yogurt with the meat and keep aside for 15-20 minutes (Over marinating will make the meat too tender).

Heat oil in a large skillet. Add bay leaves and asafetida powder. Add cloves, black cardamom and cinnamon sticks and stir for a few minutes. Add the marinated meat and cook until the yogurt and oil separates. Add cardamom powder, ginger powder, chili powder, turmeric powder, fennel powder and salt. Add 2 cups of water and simmer in low-medium heat until the meat is tender and the gravy is think and red.

Kashmiri Dum Aluv:



Bay potatoes: 6-8

Yogurt – 1 cup

Cardamom powder -1/2 tea spoon

Clove: 4

Ginger powder, fennel powder, Kashmir I chili powder – 2 teaspoons each

Turmeric  powder : ½ tea spoon

Cumin powder and garam masala – 1 tea spoon each

Asafetida powder: a pinch

Salt: to taste

Oil –for deep frying


Peel the potatoes and prick with a fork. Heat oil and deep fry the potatoes until they are golden brown in color. Removed the potatoes and dry the excess oil.

Heat oil in a skillet; add asafetida powder, bay leaves, cloves and the rest of the ground spices. Stir in the yogurt and bring it to a boil. Add the fried potatoes, cover and cook in a low flame until the potatoes are done.

Kashmiri Pulao:


Long-grained basmati rice: 500 gm

Milk: 2 cups

Fresh cream: ½ cup

Clarified butter (ghee) – 3 tbl spoons

Dry fruits of your choice (raisins, cashew etc): ½ cup

Chopped fresh fruits of your choice (apple, grapes etc.) – 1 cup

Peas – ½ cup (you can add some carrots too if you like)

Cloves: 4

Bay leaves -2

Cinnamon – 1 inch

Green cardamom -4

Cumin seeds: ½ tea spoon

Rose water: A few drops

Sugar: 1 tea spoon

Salt – to taste


Soak the rice in water for 10-15 minutes. Heat ghee and add bay leaves, cloves, cumin seeds, cinnamon and cardamom and fry for 2 minutes. Add rice, milk, cream, sugar, salt and peas. Add ½ cup of water and bring to boil and simmer until cooked.  Fry the dry fruits in a pan with ghee and keep aside.  Once the rice is done, add the dry fruits, fresh fruits and sprinkle a few drops of rose water.

Chicken Yakhni:


Chicken: 2 lbs

Yogurt: 2 cups

Fennel powder: 2 tea spoons

Ginger powder and garam masala – 1 tea spoon

Chili powder (optional, skip if you want your yakhni to be traditional white in color) – 1 tea spoon

Cloves: 4

Green cardamom: 4

Cinnamon: ½ inch

Black cardamom: 2

Salt – to taste

Asafetida powder: a pinch

Oil – 4 table spoons


Heat oil in a skillet and fry the chicken until brown in color. Remove and keep aside. Add asafetida powder, bay leaves, green and black cardamom, cinnamon, cloves and rest of the ground spices to the oil. Add the chicken pieces and salt and cook for 5-10 minutes. Stir in the yogurt and ½ cup of water and bring to boil and then simmer until the chicken is tender.



Kashmiri green tea – ½ tea spoon

Water – 2 cups

Saffron – 1-2 strands

Green cardamom crushed – 2

Cloves- 2

Cinnamon- ½ inch stick

Almond (Blenched and chopped) – 6-8

Honey – 2-4 tea spoons (depending on the taste)


Boil water with cinnamon, cardamom and cloves. Once boiled add the tea leaves. Dissolve the saffron strands in a little boiling water (rub gently) and add the liquid to the strained spice and tea mixture. Add almonds and honey.


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