Top 3 Jammu and Kashmiri Vegetarian Dishes

This simple Indian dish consists of red beans (rajma) and cooked rice (chawal). Rajma is traditionally made with onions and tomato purée which acts as a gravy for the red beans. This dish makes for a complete vegetarian meal that is suitable for lunch or dinner. If desired, rajma chawal can be flavored with a variety of spices such as chili peppers, cinnamon, bay leaves, ginger, garlic, coriander, and cumin. Although the dish is quite simple to prepare, it takes some time because the beans are typically soaked overnight before the preparation.Expand

Dum aloo, also called alu dum, is a traditional dish with origins in Kashmir. The dish consists of potatoes, tomatoes, and onions that are cooked together in curry or masala sauce. It is said that cooking dum aloo is an art because it needs to be boiled and fried just right, the spices need to be authentic, and it takes a lot of time and patience to prepare it. Dum aloo is cooked over low heat in a traditional earthenware vessel (handi) that is usually sealed until the dish is ready to be consumed. Its name is a combination of the words aloo (potatoes) and dum (steam, or warm breath). The dish is typically garnished with strips of ginger and coriander leaves.Expand

Nadru ke kebab is a traditional lotus root kebab originating from Kashmir. The dish is usually made with a combination of lotus root, potatoes, coriander, hot peppers, cumin seeds, mint, cinnamon, red chili powder, black pepper, breadcrumbs, vegetable oil, and salt. The lotus roots are roasted or grilled, cooled, peeled, chopped, and processed into a coarse paste. The paste is mixed with coriander, hot peppers, spices, salt, and breadcrumbs, and the mixture is formed into round patties. They're shallow-fried in oil until golden brown, drained, and nadru ke kebab is then ready to be enjoyed, ideally with green chutney on the side. If desired, potatoes, onions, and ginger can also be added to the kebab mixture.Expand