The North Indian States of India comprise of the valley-filled Kashmir to the vast field- lands of Punjab. Most of the dishes are of distinctive tastes. North Indian cuisine is distinguished by the proportionally high use of dairy products - milk, paneer, ghee, and yoghurt are all common ingredients. Gravies are typically dairy-based. Other common ingredients include chilies, saffron, and nuts.

• Vegetable Jalfrezi
• Sprouted Moong Paneer
• White Kidney Beans Curry
• Green Peas Masala
• Aloo Gobi
• Paneer Burji
• Dum Aloo Kashmiri
• Paneer Kofta Curry
• Spring Onion Masala
• Paneer Fry
• Paneer Makhani
• Gobi Adhraki
• Palak Paneer
• Malai Kofta
• Paneer Jalfrezi
• Rajma Masala
• Tomato Gravy
• Channa Masala
• Mughalai Bhaigan
• Kadai Paneer
• Shahi Paneer Curry
• Paneer Capsicum Masala
• Vegetable Sagwala
• Soya Chunks Masala Fry