A great variant for an entrée in the vegetarian segment, Vegetable Kashmiri is gentle on spicing and appeals to most palates. This dish inspired by the Kashmiri cuisine picks up the use of dry fruits and yogurt in the dishes. Here, I am using a unique combination of cauliflower and okra. You can any other combination, keeping the essence of Kashmiri cuisine intact. Try to check for yourself!
2 tsp cumin seeds
10 black pepper seeds
2 green cardamoms
Small stick of cinnamon
1/2 tsp grated nutmeg
2 tbsp oil
2 green chillies, chopped
Small piece of grated ginger
1 tsp red chilli powder
1/2 tsp salt
2 large potatoes, chopped
250g cauliflower, broken into florets
250g okra, cut into medium pieces
2/3 cup yogurt
2/3 cup vegetable stock
Toasted almonds and coriander sprigs to garnish
Step 1: Grind the cumin seeds, peppercorns, cardamom seeds, cinnamon stick and nutmeg to a fine powder in a grinder.
Step 2: Heat oil in a wok and fry the green chillies and ginger for 2 minutes.
Step 3: Add the red chilli powder, salt, and the ground spice mixture and fry for about 2 minutes stirring all the time preventing the spices to stick to the pan.
Step 4: Add the potatoes, cover and cook on low heat for 10 minutes.
Step 5: Add the cauliflower, okra and cook for 5 minutes.
Step 6: Add the yogurt and stock. Bring to a boil and reduce the heat. Cover and cook on low heat for 20 minutes until the veggies are tender. Garnish with toasted almonds and coriander sprigs. Serve hot with parathas!