Kashmir Veg Recipe


  • 1 large white potato
  • 2 large carrots
  • 1 whole butternut squash (peeled or unpeeled)
  • 2 teaspoons Kashmiri chilli powder
  • 2 teaspoons of Kashmiri Masala
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon sea salt flakes
  • 2.5cm piece fresh ginger (peeled and finely chopped or grated)
  • 2 garlic cloves (peeled and finely chopped)
  • 2 tablespoons sunflower oil
  • Juice of 1/2 lemon
  • 300g full fat natural yoghurt
  • Small handful of coriander leaves (finely chopped)

How to make

Step 1

Dice all vegetables into similar sized cubes. Remember to scoop the seeds out of the butternut squash. Place in a roasting tin.

Step 2

In a bowl mash or blend together the Kashmiri chilli powder, ground cardamom, Kashmiri Masala, salt, ginger, garlic, juice of half a lemon, and two tablespoons of sunflower oil to form a paste.

Step 3

Cover the vegetables in the paste and place in the fridge for around 30 minutes. Preheat your oven to 180c.

Step 4

In a bowl mix the 300g of yoghurt and the finely chopped coriander. Place in the fridge until after the vegetables are cooked.

Step 5

Roast in the oven for 50/55 Minutes. The edges of the vegetables should become caramelised.

Step 6

Remove the cooked vegetables from the oven and drizzle the yoghurt dressing over the top and serve.

Send this to a friend