Total Time
Prep 20 mins
Cook 40 mins

This is a dish that is a craze among many people all over the world. Its a very famous Kashmiri dish belonging to India! It gets its name as it is cooked covered on a low flame(we say, "cooked on dum":)

Ingredients Nutrition

  • 200 g potatoes, cut in rounds
  • oil, to fry
  • 2 teaspoons red chili paste
  • 2 tablespoons ginger-garlic paste
  • water
  • 1 tablespoon almond paste
  • 2 tablespoons browned onion paste
  • 1 12 tablespoons oil
  • 12 teaspoon cumin powder
  • 12 teaspoon red chili powder
  • 1 pinch cinnamon
  • 1 pinch clove powder
  • 1 12 teaspoons saunf
  • 3 tablespoons tomato puree
  • 1 teaspoon salt, to taste
  • 2 teaspoons cream
  • cilantro, for garnishing
  • almonds, blanched for garnishing


  1. Fry potatoes in oil, drain and keep aside.
  2. Now prepare the gravy.
  3. For this, take red chilli paste in a bowl.
  4. Add ginger-garlic paste and some water.
  5. Add almond paste and onion paste and mix with a spoon.
  6. Put 1 1/2 tbsp oil in a pan.
  7. Add red chilli paste, cumin powder, cinnamon and clove powders, red chilli powder and saunf powder.
  8. Saute till all these masalas are cooked.
  9. Add onion-almond paste and some water.
  10. Add tomato puree and some water.
  11. Add salt.
  12. Prick the potatoes all over and add to the gravy.
  13. Cover and cook for about 15 minutes on low flame.
  14. Add cream, cilantro and almonds just before serving hot with hot rotis or kulcha!