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Originally a Kashmiri recipe, this rich and creamy dish is now made in homes all over North India.
  • Cook

  • Difficulty

  • Prep

  • serves


  • 400g of baby potatoes
  • Yoghurt 1/2 cup
  • Ginger garlic paste ½ tbsp
  • Tomato puree 4 tbsp
  • Kashmiri red chilli powder 1 tsp
  • Onion 1 to 2 nos sliced
  • Vegetable oil 3 tbsp
  • Coriander powder 1 tsp
  • Knorr chef royal vegetable masala 1 tbsp
  • Capsicum 1 no cubes
  • Capsicum 1 no cubes
  • Cashew paste 2 tbsp
  • Coriander leaves 1 tbsp

  • 1 Wash and peel the baby potatoes, prick them with fork, soak them in water and add salt to taste.
  • 2 After this remove the potatoes from salted water and dry them with a kitchen towel.
  • 3 Heat oil in a frying pan, once the oil is heated, add the potatoes and shallow fry them till they turn golden brown.
  • 4 Remove the potatoes from the frying pan, in the same pan add chopped onion, and once the onion turns translucent, add ginger garlic paste and cashew paste.
  • 5 Grind the whole mixture to a smooth paste and return it to the pan and simmer on low heat
  • 6 In a bowl, add yoghurt, Knorr chef’s royal vegetable masala, red chili powder, coriander powder- mix it well and add the whole mixture to the pan.
  • 7 Add tomato puree and 1 cup of water (150 ml).
  • 8 Add the baby potatoes and capsicum cubes to the gravy.
  • 9 Add salt to taste.
  • 10 Garnish with chopped coriander leaves.
  • 11 Serve hot and enjoy.