Kashmiri Vari | Rogan Josh Masala

Keeping in with the natural beauty of Kashmir, its cuisine has a distinct quality of its own that makes it different from the other culinary forms of India. Kasheer Herbs & Spices Signature Blend Vari’s (Garlic & Hing) are typical Kashmiri spice mix prepared using various high quality indigenous spices, dried flowers available in the Kashmir Valley. This Signature Blend Vari is tipically used to cook many kashmir dishes from Roganjosh, Mach (keema), Rista, Gaad (fish) to Dam Aloo, Dam Munja, Chok Wangun and may other Veg and Non veg dishes.

To cook 1 kg Roganjosh, use 40 gms of Kasheer Signature Blend Kashmiri Hing Vari as a spice base and before you serve, use 10 gm of Roganjosh Masala (cook for 10 min at low flame) to finish your dish.
The delicate use of these Vari’s in cooking Kashmiri food is important for the flavors and aroma. Always remember ‘Cooking is both Art and Science’, so one has to keep experimenting and increase or decrease the quantity as you wish. The magical potion behind the tasty Kashmiri cuisine lies in flavours of spices rather than use of extensive spices.