Vegetable Kashmiri is one of those curries that fills your kitchen with the most wonderful aroma while it cooks. The whole spices you grind at the start create a fragrance that store bought spice blends just cannot match. This recipe layers flavor carefully, starting with a base of fresh ginger and green chilli, then building with ground spices before adding the vegetables.
Each one goes in at the right time so nothing overcooks. The potatoes get a head start, then the cauliflower and okra join in, and finally yogurt and stock create a sauce that pulls everything together. It tastes complex but the method stays straightforward, making it a good choice for a weeknight dinner or a weekend meal when you want something warming.
About the Recipe
This curry offers a gentler introduction to Indian cooking if you have been hesitant to try it. The spice list might look long, but you likely have most of them already, and grinding them fresh takes only a minute. The cooking method relies on building layers rather than complicated techniques. You fry the aromatics first, then toast the spices to wake up their flavor, and finally simmer everything together.
The yogurt adds richness without making the sauce heavy, and the vegetable stock keeps it light. Because you control the amount of chilli powder, you can adjust the heat to suit your table.
Why you will love this recipe
The combination of vegetables gives you different textures in every bite. Potatoes turn soft and creamy, cauliflower holds its shape with a slight bite, and okra adds a silky quality to the sauce. I always make sure to cut the potatoes into chunks rather than slices because they hold up better during the longer cooking time. The yogurt sauce clings to everything without becoming too thick or gloopy.
Toasted almonds on top provide a welcome crunch against the tender vegetables. This recipe also scales up easily if you need to feed a crowd, and it actually tastes better the next day when the spices have had more time to meld.
Vegetable Kashmiri
Cooking Tips
Keep the heat low when you add the ground spices so they toast without burning. Stir constantly during those first few minutes because spices can scorch quickly and turn bitter. When you add the yogurt, pour it in gradually while stirring to prevent it from curdling. If your okra releases too much moisture, leave the lid off for the last five minutes to let some liquid evaporate.
A heavy bottomed pan distributes heat more evenly and reduces the chance of sticking. Taste the curry near the end and adjust the salt if needed.
Serving and Storing Suggestions
This recipe serves four people and takes about 50 minutes from start to finish, including the prep time. Serve it with steamed basmati rice or warm naan bread to soak up the sauce. Leftovers keep well in the refrigerator for up to three days in an airtight container. Reheat gently on the stovetop with a splash of water if the sauce has thickened too much. The flavors deepen overnight, so the curry often tastes even better the second day.
Similar Recipes
- Mixed Vegetable Korma
- Aloo Gobi (Potato and Cauliflower Curry)
- Bhindi Masala (Okra Curry)
- Navratan Korma
- Vegetable Jalfrezi
Nutrient Benefits
This curry packs in three different vegetables, giving you a good mix of vitamins and fiber. Cauliflower provides vitamin C and folate, while okra adds potassium and antioxidants. Potatoes offer energy and more potassium. The yogurt contributes protein and calcium, and the almonds add healthy fats and vitamin E.
Fresh ginger and the whole spices contain anti inflammatory compounds. Because you control the oil and salt, you can adjust those amounts to fit your dietary needs without sacrificing flavor.
Vegetable Kashmiri
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)
Instructions
- Grind the cumin seeds and peppercorns, cardamom seeds, cinnamon stick and nutmeg to a fine powder using a spice blender or a pestle and mortar.
- Heat the oil in a large, heavy pan and fry the chilli and ginger for 2 minutes, stirring all the time.
- Add the chilli powder, salt and ground spice mixture and fry for about 2-3 minutes, stirring all the time to prevent the spices from sticking to the bottom of the pan.
- Stir in the potatoes, cover and cook for 10 minutes over a low heat, stirring from time to time.
- Add the cauliflower and okra and cook for 5 minutes.
- Add the yogurt and stock and bring to the boil, then reduce the heat.
- Cover and simmer for 20 minutes or until all the vegetables are tender.
- Garnish with the toasted almonds and the coriander sprigs.
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Frequently Asked Questions
Can I use other vegetables in this curry?
Yes, green beans, carrots, or peas work well. Add firmer vegetables like carrots with the potatoes and quicker cooking ones like peas near the end.
What if I do not have a spice grinder?
You can use pre ground spices instead. Use one teaspoon each of ground cumin and cinnamon, half a teaspoon of ground cardamom, and a quarter teaspoon of black pepper.
How can I make this curry less spicy?
Reduce the chilli powder to half a teaspoon or leave it out entirely. You can also remove the seeds from the green chilli before chopping it.
Can I make this recipe ahead of time?
Surely. Cook it completely, let it cool, and refrigerate. Reheat gently before serving. The vegetables soften a bit more but the flavor improves.
What type of yogurt works best?
Plain full fat yogurt gives the richest sauce, but low fat yogurt works too. Avoid flavored or sweetened varieties. Greek yogurt can make the sauce too thick, so thin it with a little extra stock if that is what you have.
