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


20 min

Cook Time

30 min secs


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  • 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.