Kashmiri Khatte Baingan Recipe

Kashmiri Khatte Baingan Recipe

This is usually served as a side dish in Kashmiri feasts and ceremonies for it's pop flavours. It's essentially golden fried aubergines laced in a thick, spicy and zingy gravy.

Prep Time: 05 mins Cook Time: 40 mins  Total Cook Time: 45 mins

Ingredients Of Kashmiri Khatte Baingan

3 Tbsp mustard oil

1 cinnamon stick

1 Tbsp cumin seeds (zeera)

5 green cardamom (elaichi)

1 Tbsp kashmiri red chillies

1/2 tsp asafoetida (hing)

1/2 tsp turmeric powder (haldi)

1/2 tsp coriander powder (sookha dhaniya powder)

Salt, to taste

1 Tbsp dry ginger powder (saunth powder)

2 sliced onion

5 long brinjals

1 sliced tomato

1 tsp fennel seeds (saunf)

Coriander leaves, to garnish

1/2 lime

How to Make Kashmiri Khatte Baingan

1. In a wok (kadai) add mustard oil, cinnamon, cumin seeds, green cardamoms, kashmiri red chilies, asafoetida powder, turmeric powder, coriander powder and little salt. Mix them well together and add little water.

2. Add dry ginger powder and combine them together.

3. Add sliced onion and brinjals. Fry them well together.

4. Cover them and let the brinjals cook for 20 mintues.

5. Add the sliced tomatoes, fennel seeds and little water.

6. Let the tomatoes cook.

7. Sprinkle some coriander leaves and lime.

8. Serve the Kashmiri khatte baingan hot.

Paneer Chaman Recipe

Paneer Chaman Recipe

This traditional Kashmiri dish is every paneer lover's dream come true. Rich cottage cheese sprinkled with brown and green cardamom is slowly cooked in milk till it's tender, rich and brown.

Prep Time: 25 mins  Cook Time: 40 mins   Total Cook Time: 1 hr 05 mins

Ingredients Of Paneer Chaman

1 kg paneer (cottage cheese)

1 cup mustard/refined oil

1 tsp ginger powder

3 tsp fennel powder

1 tsp turmeric powder

2 tsp cumin powder

2 bay leaves

2 brown cardamom

2 green cardamom

2 cloves

1 cup boiled milk

4 cups of water

Salt to taste
How to Make Paneer Chaman

1. Slice paneer into 2 inch long and one inch thick pieces.

2. Heat oil in a non-stick frying pan.

3. Fry paneer on each side, 2 to 3 pieces at a time.

4. In a separate pot, add a Tbsp of oil.

5. cloves

6. Add water and the rest of the spices, bring to boil.

7. Add fried paneer into the boiling gravy and cook for 5 minutes.

8. Cook at low flame for another 5 minutes.

9. Coarsely grind brown and green cardamom and leave aside.

10. Add 1/2 cup milk to the gravy.

11. Finish with sprinkling cardamom powder to the curry.

12. Serve with rice, naan or chapatti

Naat Yakkhn (Yogurt Lamb) Recipe

Naat Yakkhn (Yogurt Lamb) Recipe

Naat Yakhn or yogurt lamb curry is a comforting yogurt based lamb curry cooked in mawal flowers, black and green cardamoms, onion paste and dry mint leaves. Quintessentially Kashmiri!

Prep Time: 25 mins  Cook Time: 1 hr  Total Cook Time: 1 hr 25 mins

Ingredients Of Naat Yakkhn (Yogurt Lamb)

700 gm assorted lamb-cut into large pieces

2 1/2 liters water

1 1/4 tsp ground garlic

Salt to taste

8 green cardamoms

4 black cardamoms

6 cloves

2 tsp turmeric powder

1/2 tsp dry ginger powder

1 1/2 Tbsp onion paste-fried

1 cup yogurt

2 tsp Kashmiri red chilli powder-dissolved in 1/2 cup water

1/2 cup desi ghee

1/2 cup dry cockscomb (mawal) flowers-heated with 1/2 cup water; extract

1/2 tsp black cumin seeds

1/2 tsp dry mint leaves

How to Make Naat Yakkhn (Yogurt Lamb)

1. Bring the water to a boil in a deep pan.

2. Add the lamb and remove the scum that rises to the surface.

3. When the water is clear, add the garlic and continue to boil for 4-5 minutes.

4. Add the salt and cook until the lamb is half done.

5. Add the green and black cardamoms, cloves, turmeric powder, ginger powder, onion paste, yogurt, red chilli water and ghee.

6. Mix well, reduce heat and cook covered until the lamb is tender.

7. Add the cockscomb flower extract and black cumin seeds.

8. Mix well and sprinkle dry mint leaves.

Rogan Josh Recipe

Rogan Josh Recipe

One of the signature Kashmiri curries, meat is cooked with browned onions, spices and yogurt. The liberal use of Kashmiri red chillies imparts a dramatic red colour to the curry. Rogan josh was originally brought to Kashmir by the Mughals.


Prep Time: 10 mins Cook Time: 1 hr  Total Cook Time: 1 hr 10 mins

Ingredients Of Rogan Josh

1 kg meat-cut into pieces

5 cups water

2 1/4 tsp salt

1 Tbsp ground garlic

1 cup pure ghee

4 cloves

8 green cardamoms

5 tsp turmeric powder

2 Tbsp onion paste-fried

4 tsp Kashmiri red chilli powder-dissolved in a cup of water

1/2 tsp saffron-ground and added to 2 tbsp warm water

1 cup dry cockscomb (mawal) flowers-heated with a cup of water

1/4 tsp black pepper powder

How to Make Rogan Josh

1. Boil the meat in the water; remove the scum with a ladle until the water is clear.

2. Add the salt and the garlic. Boil until the meat is half done.

3. Remove from heat and take out the pieces of the meat. Wash them in a pan of cold water. Keep the meat aside. Then strain the water through a fine sieve and collect it in another pan.

4. Return this pan to the heat and bring the water to a boil and add the meat. Meanwhile, heat the ghee in a pan; add the cloves, and saute until they crackle.

5. Remove from heat and sprinkle a tbsp of water and cover.

6. To the boiling water, add the green cardamoms, turmeric powder, clove-flavored ghee and the onion paste. Boil for another 10 minutes.

7. Stir in the red chilli water. Reduce heat and cook covered until the meat is tender.

8. Add the cockscomb flower extract, saffron water and black pepper powder.

9. Mix well and bring rapidly to a boil.