Food For Thought – Vegetable Kashmiri

“Eat vegetables and fear no creditors, rather than eat duck and hide.” -Hebrew Proverb 


  • 1 Tsp Cinnamon
  • 1 Tsp Cumin
  • 1 Tsp Cardamom
  • 1 Tsp Pepper
  • Salt, To Taste
  • 1/2 Head of Broccoli
  • 1/2 Head of Cauliflower
  • 1 Chili, Diced
  • 2 -3 Medium Waxy Potatoes, Diced
  • 1 Onion, Diced
  • 1 Liter of Vegetable Stock
  • 1 Cup of Plain Yogurt
  • Sliced Almonds (For Garnish)
  • Olive Oil


Saute onions and chili together until onions are clear in a large pot. Add potatoes and spices and continue to cook for ten minutes. Add the broccoli, cauliflower, vegetable stock, and yogurt. Bring to a boil, reduce, and simmer until potatoes are soft. Garnished with almonds.

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