Here are a few vegetarian delicacies that you can find in Kashmiri cuisine.

Dum Aloo : Baby potatoes cooked in a spicy yogurt gravy with fennel seeds, ginger powder, and other spices.

Nadru Yakhni : Lotus stems cooked in a creamy yogurt sauce with spices like fennel, ginger, and asafoetida.

Rajma Gogji : Kidney beans and turnips cooked in a spiced tomato gravy.

Haak Kashmiri : A simple and healthy dish made from collard greens or spinach, lightly cooked with asafoetida and whole red chilies.

Tschok Wangan : Eggplants cooked in a tangy tamarind sauce with spices like fennel and dried ginger.

Chaman Kaliya : Paneer cubes cooked in a creamy turmeric gravy with milk, fennel, and cardamom.

Modur Pulao : A fragrant rice dish made with saffron, dry fruits, and nuts, with a touch of sweetness.