Vegetable Kashmiri Recipe
Warmly spiced vegetable curry with potatoes, cauliflower, and okra in a creamy yogurt sauce. Fragrant whole spices and fresh ingredients make this dish shine.
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Cooking tools:
- Spice grinder
- Mortar and pestle
- Kitchen scale
- Grater
- Pot
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Measuring cup
- Stove
- Serving bowl
- Plate
Ingredients
- 2 tsp Cumin Seeds
- 8 Black Peppercorns
- 2 Seeds from Green Cardamom Pods
- 2 inch Cinnamon Stick
- 2 tbsp Oil
- 1 Green Chilli (chopped)
- 1 inch Fresh Root Ginger (grated)
- 1 tsp Chilli Powder
- 1/2 tsp Salt
- 2 Potatoes (cut into 1 inch chunks)
- 225 gms Cauliflower (broken into florets)
- 225 gms Okra (trimmed and thinly sliced)
- 150 ml Plain Yogurt
- 150 ml Vegetable Stock
- Toasted Almonds (to garnish)
- Fresh Coriander Sprigs (to garnish)
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