20 Authentic Kashmiri Recipes Traditional

Craving the rich, aromatic flavors of Kashmir but don’t know where to start? You’re in luck! From hearty Rogan Josh to delicate Gushtaba, we’ve rounded up 20 authentic Kashmiri recipes that bring the warmth of the Himalayas straight to your kitchen. Whether you’re a seasoned cook or just dipping your toes into Kashmiri cuisine, these dishes promise to delight. Ready to spice things up? Let’s dive in!

Rogan Josh

This fragrant Kashmiri curry is all about tender meat in a rich, spiced tomato gravy—perfect for warming up on a chilly night.

Ingredients:

• 1.5 lbs lamb or beef stew meat, cut into 1.5-inch cubes
• 2 tbsp ghee or vegetable oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 (14.5 oz) can crushed tomatoes
• 1 cup plain whole-milk yogurt
• 1 tbsp ground Kashmiri chili (or 2 tsp paprika + 1 tsp cayenne)
• 1.5 tsp ground coriander
• 1.5 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp ground cardamom
• 1/2 tsp salt
• 1/4 cup chopped fresh cilantro

Instructions:

1. Heat 2 tbsp ghee in a Dutch oven over medium-high. Brown the lamb or beef in batches (5 minutes per batch), then set aside.
2. In the same pot, sauté 1 chopped onion for 5 minutes until soft. Add 4 minced garlic cloves and 1 tbsp grated ginger; cook 1 minute until fragrant.
3. Stir in 1 tbsp Kashmiri chili, 1.5 tsp coriander, 1.5 tsp cumin, 1 tsp garam masala, and 1/2 tsp cardamom; toast 30 seconds. Pour in crushed tomatoes and 1/2 tsp salt, scraping up browned bits.
4. Return meat to the pot. Simmer covered on low for 1.5 hours, stirring occasionally, until meat is fork-tender.
5. Whisk 1 cup yogurt in a bowl, then slowly stir into the curry to prevent curdling. Simmer uncovered 10 minutes. Garnish with 1/4 cup cilantro.

The magic here? Slow-cooking melds the warm spices into a velvety sauce that clings to every bite of meat—no cream needed.

Tip: For extra depth, toast whole spices (1 cinnamon stick, 4 cloves) in the ghee before browning the meat, then discard.

Yakhni Pulao

This comforting one-pot dish is packed with aromatic spices and tender meat—perfect for a cozy weekend dinner that feels like a hug in a bowl.

Ingredients:

• 1.5 cups basmati rice, rinsed and soaked for 20 minutes
• 1 lb bone-in chicken thighs or lamb pieces
• 4 cups water
• 1 large yellow onion, thinly sliced
• 3 tbsp ghee (or neutral oil)
• 1 tbsp whole cumin seeds
• 4 green cardamom pods
• 1 black cardamom pod
• 1 cinnamon stick
• 4 cloves
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black peppercorns
• 1/4 tsp turmeric
• 2 tbsp plain yogurt

Instructions:

1. In a large pot, combine the chicken or lamb, water, 1/2 tsp salt, black peppercorns, bay leaf, and turmeric. Bring to a boil, then simmer covered for 30 minutes (45 minutes for lamb). Strain and reserve the broth (yakhni).
2. Heat ghee in the same pot over medium. Add 1 tbsp cumin seeds, green and black cardamom, cinnamon, and cloves. Sizzle for 30 seconds until fragrant.
3. Add sliced onion and cook for 8 minutes, stirring occasionally, until deep golden. Stir in yogurt.
4. Add drained rice and the reserved yakhni (about 3 cups). Bring to a gentle boil, then reduce heat to low. Cover and cook for 15 minutes until liquid is absorbed. Let rest off heat for 5 minutes before fluffing.

The magic here? The rice absorbs every drop of that spiced broth, making each grain fragrant and flavorful without being heavy.

Tip: For extra richness, swap 1/2 cup water with chicken stock when making the yakhni.

Gushtaba

This Kashmiri-style Gushtaba is a showstopper—tender meatballs simmered in a creamy, spiced yogurt gravy that feels like a warm hug.

• 1 lb ground lamb (or beef)
• 1 cup plain whole-milk yogurt
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tsp fennel powder
• 1 tsp ground cardamom
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp ghee (or unsalted butter)
• 4 cups water
• 1/4 cup heavy cream
• 1 tbsp chopped fresh mint (for garnish)

1. In a bowl, mix ground lamb, 1/2 tsp salt, 1/2 tsp black pepper, fennel powder, and cardamom until combined. Roll into 12 golf ball-sized meatballs.
2. Heat ghee in a deep pot over medium. Sauté onion for 5 minutes until soft, then add garlic and ginger; cook 1 minute until fragrant.
3. Whisk yogurt with 1/2 tsp salt until smooth. Reduce heat to low and slowly stir yogurt into the pot to prevent curdling.
4. Add water and bring to a gentle simmer. Carefully drop in meatballs and cook uncovered for 30 minutes, stirring occasionally.
5. Stir in cream and simmer 5 more minutes. Garnish with mint before serving.

The magic here? The yogurt gravy—tangy, rich, and perfectly balanced with warm spices—clings to every bite of the melt-in-your-mouth meatballs.

Tip: For extra-tender meatballs, knead the meat mixture for 5 minutes before shaping.

Kashmiri Dum Aloo

This creamy, spiced potato curry is a Kashmiri classic—tender baby potatoes simmered in a rich yogurt gravy with warm spices that’ll make your kitchen smell incredible.

Ingredients:

• 1.5 lbs baby potatoes (peeled and parboiled)
• 1 cup plain whole-milk yogurt, whisked smooth
• 1 medium yellow onion, finely grated
• 3 cloves garlic, minced
• 1-inch ginger, grated
• 2 tbsp ghee or neutral oil
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp ground Kashmiri red chili (or ½ tsp paprika + ½ tsp cayenne)
• ½ tsp ground turmeric
• 1 tsp garam masala
• 1 tsp sugar
• 1 tsp salt
• ½ cup water
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Heat ghee in a deep skillet over medium. Add cumin seeds and fennel seeds, sizzling for 30 seconds until fragrant. Stir in onion, garlic, and ginger, cooking for 5 minutes until golden.
2. Reduce heat to low. Add Kashmiri red chili, turmeric, garam masala, sugar, and salt, stirring for 1 minute to toast the spices.
3. Gradually whisk in yogurt, 2 tbsp at a time, letting it incorporate fully to prevent curdling. Cook for 3 minutes until the mixture thickens slightly.
4. Add baby potatoes and water, stirring to coat. Cover and simmer on low for 15 minutes, stirring occasionally, until the gravy is velvety and potatoes are tender.
5. Garnish with cilantro and serve warm with naan or rice.

The magic here? Slow-cooking the yogurt sauce creates a luscious, tangy gravy that clings perfectly to the potatoes—no cream needed!

Tip: For extra depth, prick the parboiled potatoes with a fork before adding them to the gravy—they’ll soak up more flavor.

Modur Pulao

This fragrant, slightly sweet rice dish is a celebration of contrasts—tender carrots, plump raisins, and warm spices mingle with fluffy basmati for a showstopping side.

Ingredients

• 1 ½ cups basmati rice, rinsed and soaked for 20 minutes
• 3 cups water
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium yellow onion, thinly sliced
• 2 large carrots, julienned
• ½ cup raisins
• 1 tsp ground cardamom
• 1 tsp ground cumin
• ½ tsp salt
• 2 tbsp sugar
• ¼ cup slivered almonds, toasted (for garnish)

Instructions

1. In a large pot, melt 2 tbsp unsalted butter with 1 tbsp olive oil over medium heat. Add 1 thinly sliced yellow onion and sauté for 5 minutes until translucent.
2. Stir in julienned carrots and cook for 3 minutes. Add ½ cup raisins, 1 tsp ground cardamom, 1 tsp ground cumin, and ½ tsp salt. Cook for 1 minute until fragrant.
3. Drain the soaked rice and add it to the pot along with 3 cups water and 2 tbsp sugar. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes (no stirring!).
4. Turn off the heat and let the rice steam, covered, for 10 minutes. Fluff with a fork and garnish with toasted slivered almonds.

The magic here is in the layering—each bite delivers buttery rice, pops of sweetness, and a whisper of spice. Perfect for pairing with grilled meats or yogurt-marinated chicken.

Tip: For extra fragrance, toss a cinnamon stick into the rice while it simmers (remove before serving).

Kashmiri Haak

This comforting Kashmiri-style greens dish is packed with earthy flavors and a hint of warmth—perfect for a cozy weeknight side that feels special.

Ingredients:

• 1 large bunch collard greens (about 10 oz), stems removed, leaves chopped
• 3 tbsp mustard oil (or substitute avocado oil)
• 1 tsp cumin seeds
• 1 small yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tsp ground fennel
• 1/2 tsp Kashmiri red chili powder (or 1/4 tsp regular chili powder + 1/4 tsp paprika)
• 1/2 tsp salt
• 1/4 cup water

Instructions:

1. Heat 3 tbsp mustard oil in a deep skillet over medium until shimmering. Add 1 tsp cumin seeds; sizzle for 30 seconds until fragrant.
2. Add the onion and cook for 3 minutes, stirring, until translucent. Stir in 4 minced garlic cloves and cook 1 minute more.
3. Sprinkle in 1 tsp ground fennel, 1/2 tsp Kashmiri chili powder, and 1/2 tsp salt. Toast for 30 seconds until aromatic.
4. Add the collard greens and 1/4 cup water. Stir well, cover, and simmer for 15 minutes, stirring occasionally, until greens are tender but still vibrant.

The magic here? The fennel and chili powder create a subtly sweet, smoky depth that makes these greens totally addictive.

Tip: Mustard oil adds authenticity, but if you prefer milder flavor, use half mustard oil and half neutral oil.

Kashmiri Rajma

This aromatic Kashmiri-style rajma is simmered in a rich, slightly sweet gravy with warming spices—perfect for cozy weeknights served over steamed rice.

Ingredients

• 1 cup dried red kidney beans, soaked overnight (or 2 cans, drained)
• 2 tbsp ghee or vegetable oil
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tsp ground fennel
• 1 tsp Kashmiri red chili powder (or ½ tsp paprika + ½ tsp cayenne)
• 1 tsp ground cardamom
• ½ tsp ground cinnamon
• 1 (14.5 oz) can crushed tomatoes
• 1 tsp salt
• 1 tsp sugar
• ½ cup heavy cream
• Fresh cilantro, chopped (for garnish)

Instructions

1. If using dried beans, drain soaking water, cover with fresh water, and boil for 1 hour until tender. Drain and set aside.
2. Heat ghee in a deep skillet over medium. Add onion and cook for 5 minutes until soft. Stir in garlic, ginger, fennel, chili powder, cardamom, and cinnamon; cook for 1 minute until fragrant.
3. Add crushed tomatoes, salt, and sugar. Simmer for 10 minutes, stirring occasionally, until thickened.
4. Stir in kidney beans and 1 cup water (or bean cooking liquid). Simmer uncovered for 15 minutes, mashing a few beans lightly to thicken the gravy.
5. Reduce heat to low, stir in cream, and warm through (2 minutes). Garnish with cilantro.

The fennel and cardamom give this dish a subtly floral depth, while the cream balances the spices beautifully. Tip: For extra smokiness, add a pinch of ground cloves with the spices.

Kashmiri Kahwa

This fragrant spiced green tea from Kashmir is the perfect cozy drink to warm you up—floral, subtly sweet, and packed with warming spices.

Ingredients:

• 4 cups water
• 2 green cardamom pods, lightly crushed
• 1 cinnamon stick (about 2 inches)
• 2 whole cloves
• 1/4 tsp saffron threads
• 2 tsp loose green tea leaves (or 2 green tea bags)
• 1 tbsp honey (or to taste)
• 2 tbsp sliced almonds (for garnish)

Instructions:

1. In a small saucepan, bring 4 cups water to a boil over medium-high heat. Add 2 crushed cardamom pods, 1 cinnamon stick, and 2 cloves. Reduce heat to low and simmer for 5 minutes to infuse the spices.
2. Add 1/4 tsp saffron threads and 2 tsp green tea leaves (or tea bags). Steep for 2 minutes (no longer, or the tea may turn bitter).
3. Strain into cups, stir in 1 tbsp honey, and garnish with 2 tbsp sliced almonds.

The magic of this tea lies in the balance—earthy saffron, floral cardamom, and just enough honey to soften the spice. It’s like a hug in a mug!

Tip: For extra richness, swap the almonds with crushed pistachios or a splash of warm milk.

Kashmiri Seekh Kebab

These fragrant, juicy kebabs are packed with warm Kashmiri spices and just the right amount of heat—perfect for grilling season or a cozy indoor feast.

Ingredients

• 1 lb ground lamb (or beef)
• 1 small yellow onion, finely grated (about 1/4 cup)
• 2 tbsp fresh ginger-garlic paste
• 1 tbsp Kashmiri red chili powder
• 1 tsp ground fennel
• 1 tsp ground cardamom
• 1/2 tsp ground cloves
• 1 tsp salt
• 2 tbsp vegetable oil (for brushing)
• 2 tbsp chopped fresh cilantro (for garnish)
• Lemon wedges (for serving)

Instructions

1. In a large bowl, combine the ground lamb, grated onion, ginger-garlic paste, Kashmiri red chili powder, ground fennel, ground cardamom, ground cloves, and salt. Mix well with your hands until evenly blended.
2. Divide the mixture into 8 equal portions. Mold each portion around a skewer into a 5-inch-long cylinder, pressing firmly to adhere.
3. Preheat a grill or grill pan to medium-high (about 400°F). Brush the kebabs lightly with vegetable oil.
4. Grill for 4–5 minutes per side, turning gently, until deeply charred and cooked through (internal temperature should reach 160°F for lamb).
5. Garnish with chopped cilantro and serve immediately with lemon wedges.

The magic here is in the balance of sweet fennel and cardamom against the smoky chili—a taste of Kashmir’s vibrant street food scene. Tip: Soak wooden skewers in water for 30 minutes to prevent burning.

Kashmiri Paneer Tikka

This vibrant, smoky paneer tikka gets its signature rosy hue from Kashmiri chili powder—mild in heat but big on flavor, perfect for grilling or broiling.

Ingredients:

• 14 oz paneer, cut into 1-inch cubes
• ½ cup plain whole-milk yogurt
• 2 tbsp lemon juice
• 1 tbsp Kashmiri chili powder
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tsp salt
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1 small red onion, cut into 1-inch chunks (optional, for skewers)
• 1 small bell pepper, cut into 1-inch chunks (optional, for skewers)

Instructions:

1. In a bowl, whisk together ½ cup yogurt, 2 tbsp lemon juice, 1 tbsp Kashmiri chili powder, 1 tsp cumin, 1 tsp garam masala, 1 tsp salt, 1 tbsp ginger, and 2 cloves minced garlic to make the marinade.
2. Add paneer cubes (and onion/pepper chunks if using) to the marinade. Gently toss to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
3. Thread paneer (and veggies) onto skewers. Brush with 1 tbsp vegetable oil.
4. Grill over medium-high heat (or broil on a parchment-lined sheet pan 6 inches from the heat) for 8–10 minutes, turning once, until lightly charred at the edges.

The magic here? Kashmiri chili gives the paneer a smoky-sweet depth without overpowering heat—ideal for pairing with cooling mint chutney.

Tip: Soak wooden skewers in water for 30 minutes to prevent burning. For extra tang, add a pinch of dried mango powder (amchur) to the marinade.

Kashmiri Nadru Yakhni

This fragrant, creamy curry from Kashmir balances earthy lotus stems with a lightly spiced yogurt gravy—perfect for cozy dinners with a side of steamed rice.

Ingredients:

• 1 lb lotus stems (nadru), peeled and sliced into 1-inch pieces
• 1 cup plain whole-milk yogurt, whisked smooth
• 3 cups water
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1 bay leaf
• 1-inch cinnamon stick
• 4 green cardamom pods, lightly crushed
• 1 tsp fennel powder
• 1/2 tsp ginger powder
• 1/2 tsp salt
• 1/4 tsp asafoetida (hing)
• 2 tbsp fresh mint leaves, chopped

Instructions:

1. In a deep pot, heat 2 tbsp ghee over medium. Add 1 tsp cumin seeds, 1 bay leaf, 1-inch cinnamon stick, and 4 cardamom pods. Sizzle for 30 seconds until fragrant.
2. Add lotus stems and sauté for 2 minutes. Pour in 3 cups water, cover, and simmer for 15 minutes until stems are tender but firm.
3. Lower heat to low. Stir in 1 cup yogurt, 1 tsp fennel powder, 1/2 tsp ginger powder, 1/2 tsp salt, and 1/4 tsp asafoetida. Cook uncovered for 8–10 minutes, stirring gently, until gravy thickens slightly.
4. Garnish with 2 tbsp mint leaves and serve warm.

The magic here? The yogurt gravy stays silky without curdling, letting the lotus stems shine with their delicate crunch.

Tip: Soak lotus stems in water with 1 tsp vinegar for 10 minutes to prevent browning before cooking.

Kashmiri Shab Deg

This fragrant, slow-cooked Kashmiri lamb stew is a showstopper—tender meat, warming spices, and a rich broth that’s perfect for chilly nights.

Ingredients:

• 2 lbs bone-in lamb shoulder, cut into 2-inch pieces
• 1/4 cup mustard oil (or substitute with vegetable oil)
• 2 cups thinly sliced onions
• 1 tbsp minced ginger
• 1 tbsp minced garlic
• 1 tsp ground fennel
• 1 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/2 tsp ground cloves
• 1/2 tsp Kashmiri red chili powder (or 1/4 tsp cayenne + 1/4 tsp paprika)
• 1 tsp salt
• 4 cups water
• 1/2 cup dried turnips (or substitute with parsnips), soaked for 30 mins
• 1/4 cup chopped fresh cilantro

Instructions:

1. Heat mustard oil in a heavy pot over medium-high until smoking slightly. Add lamb and sear until browned on all sides, about 8 minutes. Transfer to a plate.
2. In the same pot, sauté onions until deep golden, 10 minutes. Add minced ginger, garlic, fennel, ground ginger, cardamom, cloves, chili powder, and salt; cook 1 minute until fragrant.
3. Return lamb to the pot. Add water and soaked turnips, scraping up any browned bits. Bring to a boil, then reduce heat to low. Cover and simmer gently for 3 hours, stirring occasionally, until lamb is fall-apart tender.
4. Uncover and simmer 15 minutes to slightly thicken the broth. Stir in cilantro.

The magic here is the slow simmer—it coaxes out the lamb’s richness while letting the spices bloom into a deeply aromatic broth. Serve with warm naan to soak up every drop.

Tip: For authentic flavor, seek out Kashmiri chili powder (mild and fruity) at Indian grocers or online.

Kashmiri Chaman Qaliya

This fragrant Kashmiri dish combines soft paneer with a golden-hued, velvety sauce that’s subtly spiced and rich with yogurt—perfect for spooning over steamed rice.

Ingredients:

• 14 oz paneer, cut into 1-inch cubes
• 1 cup plain whole-milk yogurt, whisked smooth
• 1 large onion, finely chopped
• 2 tbsp ghee (or neutral oil)
• 1 tsp ground turmeric
• 1 tsp Kashmiri red chili powder (or ½ tsp regular chili powder + ½ tsp paprika)
• 1 tsp ground fennel
• ½ tsp ground ginger
• 1 tsp salt
• ½ cup water
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Heat ghee in a deep skillet over medium. Add onion and cook until golden (6–8 minutes), stirring often.
2. Reduce heat to low. Add 1 tsp turmeric, 1 tsp Kashmiri chili powder, 1 tsp fennel, ½ tsp ginger, and 1 tsp salt. Stir for 30 seconds until fragrant.
3. Gradually whisk in yogurt, stirring constantly to prevent curdling. Cook for 2 minutes until the mixture thickens slightly.
4. Add ½ cup water and bring to a gentle simmer. Add paneer, cover, and cook on low for 10 minutes to let the flavors meld.
5. Garnish with cilantro and serve warm.

The magic here is in the yogurt-based sauce—it’s luxuriously creamy without heavy cream, letting the earthy turmeric and sweet fennel shine.

Tip: For extra depth, lightly pan-fry the paneer cubes in ghee until golden before adding them to the sauce.

Kashmiri Aab Gosht

This fragrant lamb curry from Kashmir is all about tender meat swimming in a rich, spiced yogurt gravy—comfort food with a touch of elegance.

Ingredients:

• 1.5 lbs bone-in lamb shoulder, cut into 2-inch pieces
• 1 cup plain whole-milk yogurt
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1-inch ginger, grated
• 2 tbsp ghee
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 1 cinnamon stick
• 4 green cardamom pods
• 2 bay leaves
• 1 tsp Kashmiri red chili powder (or ½ tsp cayenne + ½ tsp paprika)
• 1 tsp salt
• ½ tsp sugar
• 2 cups water
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 2 tbsp ghee in a heavy pot over medium. Add 1 tsp fennel seeds, 1 tsp cumin seeds, 1 cinnamon stick, 4 cardamom pods, and 2 bay leaves. Sizzle for 30 seconds until fragrant.
2. Add the sliced onion and cook for 8 minutes, stirring, until golden. Stir in 4 cloves minced garlic and 1-inch grated ginger; cook 1 minute.
3. Add the lamb and sear for 5 minutes, turning occasionally. Reduce heat to low, then whisk in 1 cup yogurt, 1 tsp Kashmiri chili powder, 1 tsp salt, and ½ tsp sugar until smooth.
4. Pour in 2 cups water, cover, and simmer on low for 1.5 hours, stirring occasionally, until the lamb is fork-tender and the gravy thickens slightly.
5. Garnish with cilantro and serve hot with steamed rice or naan.

The magic here is in the slow-cooked yogurt gravy—it’s luxuriously creamy without a drop of cream, letting the spices shine.

Tip: For extra depth, toast the whole spices (fennel, cumin, etc.) in a dry pan for 20 seconds before adding the ghee.

Kashmiri Phirni

This fragrant, slow-cooked rice pudding is a Kashmiri classic—silky, delicately spiced, and perfumed with saffron for a dessert that feels both comforting and luxurious.

Ingredients:

• 1/2 cup basmati rice, rinsed and soaked for 30 minutes
• 4 cups whole milk
• 1/2 cup granulated sugar
• 1/4 tsp saffron threads, soaked in 2 tbsp warm milk
• 1/2 tsp ground cardamom
• 2 tbsp chopped pistachios or almonds (for garnish)
• 1 tsp rose water (optional)

Instructions:

1. Drain the soaked rice and blend it with 2 tbsp milk into a coarse paste (it should still have some texture).
2. In a heavy-bottomed pot, heat the remaining milk over medium-low heat until just simmering. Stir in the rice paste and cook for 30–35 minutes, stirring frequently, until thickened to a porridge-like consistency.
3. Add the sugar, saffron-infused milk, and ground cardamom. Simmer for another 10 minutes, stirring often to prevent sticking.
4. Remove from heat and stir in rose water (if using). Let cool slightly—it will thicken further as it rests.
5. Chill for at least 2 hours before serving. Garnish with chopped pistachios or almonds.

The magic here is in the texture: the rice is ground just enough to thicken the pudding while keeping a delicate graininess, and the saffron lends a sunset hue. Serve it in earthenware bowls for an authentic touch!

Tip: For extra creaminess, replace 1/2 cup milk with heavy cream—just add it with the sugar to avoid curdling.

Kashmiri Sheermal

This saffron-kissed flatbread is a fragrant, slightly sweet delight—perfect for tearing and sharing alongside rich curries or even enjoyed on its own with a cup of chai.

Ingredients:

• 2 cups all-purpose flour, plus extra for dusting
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1/2 tsp active dry yeast
• 1/4 cup warm milk (110°F)
• 1/4 cup plain yogurt
• 1/4 cup melted ghee, plus 2 tbsp for brushing
• 1/4 tsp saffron threads, soaked in 1 tbsp warm milk
• 1 tbsp milk, for glaze
• 1 tbsp sesame seeds or poppy seeds (optional)

Instructions:

1. In a small bowl, dissolve the yeast and 1 tsp sugar in warm milk. Let sit for 5 minutes until frothy.
2. In a large bowl, whisk together flour, remaining sugar, and salt. Add the yeast mixture, yogurt, 1/4 cup melted ghee, and saffron-infused milk. Knead into a soft dough (5–7 minutes). Cover and let rise in a warm place for 1 hour or until doubled.
3. Preheat oven to 350°F. Punch down the dough and divide into 4 equal balls. Roll each into a 6-inch round, about 1/4-inch thick.
4. Place rounds on a parchment-lined baking sheet. Brush with remaining 2 tbsp ghee, then prick all over with a fork. Glaze with 1 tbsp milk and sprinkle with seeds (if using).
5. Bake for 15–18 minutes until puffed and lightly golden. Serve warm.

The magic of sheermal lies in its tender, layered crumb and the floral whisper of saffron—elevating simple ingredients into something truly special.

Tip: For extra richness, replace half the ghee with melted butter and brush the baked breads lightly with honey.

Kashmiri Baingan Chokha

This smoky, spiced eggplant mash is a rustic Kashmiri delight—simple to make but packed with bold flavors that’ll have you scooping up every last bite.

Ingredients:

• 2 large eggplants (about 1½ lbs total)
• 2 tbsp mustard oil (or neutral oil if preferred)
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp cumin seeds
• ½ tsp Kashmiri red chili powder (or ¼ tsp cayenne + ¼ tsp paprika)
• ½ tsp turmeric
• 1 tsp salt
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lemon juice

Instructions:

1. Char the eggplants: Prick eggplants all over with a fork. Roast directly over a gas flame (or under a broiler on high) for 12–15 minutes, turning occasionally, until skin is blackened and flesh collapses. Let cool slightly, then peel and mash flesh with a fork.
2. Sizzle the spices: Heat mustard oil in a skillet over medium until shimmering. Add cumin seeds and let sizzle for 10 seconds. Stir in onion and garlic; cook 4–5 minutes until soft.
3. Build flavor: Add chili powder, turmeric, and salt to the skillet; stir 30 seconds until fragrant. Fold in mashed eggplant and cook 3–4 minutes, stirring often, until heated through.
4. Finish bright: Off heat, mix in cilantro and lemon juice. Serve warm with flatbread or rice.

The magic here is in the contrast—silky eggplant meets punchy mustard oil and a hit of citrus, just like Kashmiri home cooks have loved for generations.

Tip: For extra smokiness, add ½ tsp smoked paprika with the spices.

Kashmiri Aloo Bukhara Chutney

This sweet-tangy plum chutney from Kashmir is a burst of warm spices and fruity depth—perfect for spooning over grilled meats or pairing with cheese boards.

Ingredients:

• 1 lb dried plums (Aloo Bukhara), pitted
• 2 cups water
• 1/2 cup granulated sugar
• 1/4 cup apple cider vinegar
• 1 tsp ground fennel
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp red chili flakes
• 1/2 tsp kosher salt
• 1 tbsp ghee or neutral oil

Instructions:

1. In a saucepan, combine dried plums and water. Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 15 minutes until plums soften.
2. Add sugar, vinegar, fennel, ginger, cardamom, chili flakes, and salt. Stir well and cook for another 10 minutes, mashing plums lightly with a spoon.
3. Heat ghee in a small skillet over medium. Pour it over the chutney and stir once—this enhances the spices’ aroma.
4. Simmer for 5 more minutes until the mixture thickens to a jam-like consistency. Let cool before serving.

The magic here? The fragrant ghee finish—a Kashmiri trick that transforms humble plums into something luxe.

Tip: For a smoother texture, pulse briefly with an immersion blender after cooling.

Kashmiri Lamb Curry

This Kashmiri Lamb Curry is a fragrant, slow-cooked dish with tender meat and warm spices—perfect for impressing guests or cozying up on a chilly night.

• 2 lbs bone-in lamb shoulder, cut into 2-inch pieces
• 2 tbsp ghee (or vegetable oil)
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp ground fennel
• 1 tsp ground cardamom
• 1 tsp Kashmiri red chili powder (or ½ tsp cayenne + ½ tsp paprika)
• 1 tsp ground turmeric
• 1 cup plain whole-milk yogurt
• 1 cup water
• 1 tsp salt
• ½ cup chopped fresh cilantro (for garnish)

1. Heat 2 tbsp ghee in a Dutch oven over medium-high. Brown the lamb in batches, 3–4 minutes per side, then set aside.
2. In the same pot, sauté 1 chopped onion until golden, about 5 minutes. Add 4 minced garlic cloves and 1 tbsp grated ginger, stirring for 1 minute.
3. Stir in 1 tsp each of ground fennel, cardamom, Kashmiri chili powder, and turmeric, cooking until fragrant, 30 seconds. Reduce heat to low, then whisk in 1 cup yogurt until smooth.
4. Return the lamb to the pot, add 1 cup water and 1 tsp salt, and bring to a simmer. Cover and cook on low for 1½–2 hours, stirring occasionally, until the lamb is fall-apart tender.
5. Garnish with ½ cup chopped cilantro before serving.

The magic here is in the yogurt—it tenderizes the lamb while keeping the sauce luxuriously creamy without heaviness. Serve with steamed basmati rice to soak up every drop.

Tip: For deeper flavor, toast whole fennel and cardamom pods in a dry pan before grinding.

Kashmiri Wazwan Platter

This fragrant, spice-laden platter brings the warmth of Kashmiri hospitality to your table with tender meat and aromatic rice.

Ingredients:

• 1.5 lbs lamb shoulder, cut into 2-inch pieces
• 1 cup basmati rice, rinsed
• 1/4 cup ghee (or unsalted butter)
• 1 large onion, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp ginger paste
• 1 tsp ground fennel
• 1 tsp ground cardamom
• 1/2 tsp ground cloves
• 1/2 tsp Kashmiri red chili powder (or sub 1/4 tsp cayenne + 1/4 tsp paprika)
• 1/2 cup plain yogurt
• 1 tsp salt
• 4 cups water
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. In a heavy pot, melt 1/4 cup ghee over medium heat. Add sliced onion and cook for 8 minutes until caramelized. Stir in minced garlic and 1 tbsp ginger paste; cook 1 minute until fragrant.
2. Add lamb pieces and sear for 5 minutes until browned. Sprinkle with 1 tsp ground fennel, 1 tsp cardamom, 1/2 tsp cloves, 1/2 tsp chili powder, and 1 tsp salt. Stir to coat.
3. Whisk 1/2 cup yogurt with 2 tbsp water, then pour into the pot. Cover and simmer on low for 1 hour until lamb is tender.
4. Meanwhile, cook basmati rice in 4 cups water for 15 minutes until fluffy. Layer rice over the lamb, cover, and steam together for 10 minutes off heat.
5. Garnish with chopped cilantro before serving.

The magic here is in the slow-cooked lamb—it absorbs the yogurt and spices, becoming melt-in-your-mouth tender while perfuming the rice underneath.

Tip: For extra richness, drizzle with warmed ghee just before serving.

Conclusion

From fragrant biryanis to comforting kahwa, these 20 authentic Kashmiri recipes bring the rich flavors of Kashmir to your kitchen! Whether you’re craving something hearty or sweet, there’s a dish here for every home cook to explore. Try a recipe, share your favorite in the comments, and don’t forget to pin this roundup for later—happy cooking!