Vegetables of Kashmir: English, Urdu & Kashmiri Names Explained

Discover the Unique Vegetables of Kashmir: English, Urdu & Kashmiri Names Explained

Kashmir isn’t just a paradise of scenic beauty—it’s a land of rich culinary traditions rooted in fresh, flavorful vegetables grown in its fertile valleys. From the humble Haakh to the cherished Nadur, Kashmiri vegetables are not just ingredients—they are emotions on a plate.

Below is a curated and culturally enriched list of all major Kashmiri vegetables along with their names in English, Urdu, and Kashmiri. Perfect for food enthusiasts, chefs, and anyone wanting to connect deeper with Kashmir’s traditional cuisine.

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1. Spinach
Urdu: پالک
Kashmiri: Haakh
The heart of Kashmiri kitchens—Haakh is not just spinach, it’s a soulful dish in itself, served with rice and love.

2. Knol Khol (Kohlrabi)
Urdu: گانٹھ گوبھی
Kashmiri: Monje Haakh
Monje is crunchy, mildly sweet, and often combined with Haakh or cooked in yakhni for winter comfort.

3. Lotus Stem
Urdu: کمّل ککڑی
Kashmiri: Nadru / Nadur
A delicacy from the Dal Lake—Nadur adds earthy crunch to gravies, fritters, and even pickles.

4. Pumpkin
Urdu: کدو
Kashmiri: Al / Aale
Cooked with tamarind or yogurt, Al’e is a soft and sweet addition to festive meals.

5. Brinjal (Eggplant)
Urdu: بینگن
Kashmiri: Wangun
Smoky or fried, Wangun stars in classics like Dum Aloo Wangun and Yakhni dishes.

6. Tomato
Urdu: ٹماٹر
Kashmiri: Ruwangan
Essential for gravies and chutneys, Ruwangan gives a tangy twist to many Wazwan preparations.

7. Potato
Urdu: آلو
Kashmiri: Oluv
Simple, versatile, and always in stock, Oluv is often paired with Nadru or Muj for heartwarming curries.

8. Onion
Urdu: پیاز
Kashmiri: Ganda
From crispy toppings to base gravies, Ganda adds the much-needed caramelized depth to dishes.

9. Garlic
Urdu: لہسن
Kashmiri: Rohan / Ruhan
Used sparingly but powerfully—especially in Haakh and Rogan Josh preparations.

10. Green Beans
Urdu: سبز لوبیا
Kashmiri: Rajma Gogji
Often stir-fried or mixed with turnips to create hearty vegetarian meals.

11. Turnip
Urdu: شلجم
Kashmiri: Gogji
A winter staple, Gogji finds its way into stews and pairs beautifully with mutton or dry fish.

12. Carrot
Urdu: گاجر
Kashmiri: Gajar
Freshly sliced with yogurt or cooked with peas—Gajar is a pop of color and nutrition.

13. Radish
Urdu: مولی
Kashmiri: Muj
Muj Chutney is a traditional hit, while cooked Muj Haakh is a winter favorite.

14. Green Peas
Urdu: مٹر
Kashmiri: Matar
Used to elevate pulao or enhance curries with natural sweetness and texture.

15. Cauliflower
Urdu: گوبھی
Kashmiri: Phool Gobi
Fried until golden or cooked with Haakh—Phool Gobi has a respected place in local kitchens.

16. Cabbage
Urdu: بند گوبھی
Kashmiri: Band Gobi
Band Gobi is often stir-fried with mustard seeds for a simple yet soulful side.

17. Bottle Gourd
Urdu: لوکی
Kashmiri: Lauki / Al’e
Mild in flavor but perfect for rich gravies, Lauki is appreciated for its cooling properties.

18. Green Chillies
Urdu: ہری مرچ
Kashmiri: Marchwangan
Marchwangan is not just a chili—it’s the identity of Kashmir’s famous spicy flavor profile.

19. Fenugreek Leaves
Urdu: میتھی
Kashmiri: Meth / Methi Haakh
Bitter yet beautiful, Methi Haakh is a winter-exclusive favorite that aids digestion.

20. Dried Turnip
Urdu: خشک شلجم
Kashmiri: Gogji Aare
A treasured form of preservation—Gogji Aare is rehydrated and cooked in traditional broths.

21. Dried Brinjal
Urdu: خشک بینگن
Kashmiri: Wangan Hache
Sun-dried and nostalgic, Wangan Hache adds depth to broths and winter dishes.

22. Dried Tomato
Urdu: خشک ٹماٹر
Kashmiri: Ruwangan Hache
Packed with tanginess, used in gravies where fresh tomatoes are out of season.

23. Dandelion Greens
Urdu: کانڈیری / ہندبانہ
Kashmiri: Handh
Wild, foraged, and cooked with minimal spices—Handh is a bitter green loaded with nutrition.

24. Mustard Leaves
Urdu: سرسوں کے پتے
Kashmiri: Sarson Haakh
More pungent than Haakh, Sarson is often mixed with spinach or cooked solo.

25. Mint
Urdu: پودینہ
Kashmiri: Pudeen
Pudeen adds a cooling effect to chutneys and raitas—especially during summer feasts.

26. Coriander
Urdu: دھنیا
Kashmiri: Danyal
Danyal is the fragrant finishing touch for most dishes—from curries to chutneys.

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Why This List Matters
Kashmiri cuisine is incomplete without these traditional vegetables. This list not only helps you identify them, but also connects you with the language, culture, and culinary wisdom of the Valley. Whether you’re a Kashmiri living abroad, a food blogger, or someone who wants to explore local cuisines—this guide is your authentic starting point.