A traditional kashmiri dish….


Preparation Time : 11-15 minutes

Cooking time : 16-20 minutes

Servings : 4



  • Baby potatoes peeled — 20
  • Yogurt — 2 cups
  • Kashmiri red chillies — 5-6
  • Oil — to deep fry
  • Mustard oil filtered — 1/4 cup
  • Fennel seed (sombu) powder — 2 tablespoons
  • Ginger dried powder — 1 teaspoon
  • Roasted cumin powder — 1/2 teaspoon
  • Green cardamom powder — 1/2 teaspoon
  • Salt to taste
  • Asafoetida — a pinch
  • Clove powder — a pinch



Step 1

Prick peeled potatoes with a fork and soak in salty water for 15-20 minutes. Drain.

Step 2

Heat mustard oil in a non-stick pan till smoking point. Take pan off heat.

Step 3

Grind Kashmiri chillies with a little water till a smooth paste is formed.

Step 4

Heat sufficient oil in a non-stick kadai. Add potatoes one-by-one and fry on medium heat till evenly golden brown.

Step 5

Take yogurt in a bowl. Add fennel powder, ginger powder, roasted cumin powder, green cardamom powder, salt and red chilli paste. Mix well.

Step 6

Heat mustard oil again. Add asafoetida, clove powder, ¼ cup water and yogurt mixture. Mix well.

Step 7

Check if the potatoes are cooked from inside by cutting into two.

Step 8

Drain fried potatoes from oil and put in yogurt mixture. Allow potatoes to cook in the gravy for 10-15 minutes.

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