Recipe - Kashmiri Dum Aloo


  • 10-12 Potatoes (small potatoes, peeled)
  • 1 cup yoghurt
  • ¼ cup tomato puree
  • 3-4 tbsp cilantro (coriander leaves)
  • 1 white onion, finely chopped
  • 2-3 garlic cloves, minced
  • 1 inch ginger, minced
  • 3 tsp Eagle Aloo Subzi Masala
  • 1 tsp Eagle Kashmiri Mirch Powder
  • 10-12 Cashews (soaked in milk and grinded)
  • ¼ cup milk (to soak cashews)
  • Salt to taste
  • 4 tbsp canola oil


  • 01Wash the potatoes. Peel off their skin and prick each potato 3-4 times with a fork.
  • 02Heat 3 tbsp oil in a heavy bottom non-stick sauce pan. Add potatoes and cook until they become crispy and brown from all the sides.
  • 03Remove potatoes on a plate lined with a paper towel in order to remove the extra oil.
  • 04Discard half of the oil from the pan. In the remaining half, add onion, garlic and ginger and saute until onions become soft.
  • 05Then add Eagle Aloo Subzi Masala and Eagle Kashmiri Mirch Powder and mix well.
  • 06While onions cook, grind cashews to a paste with soaking milk.
  • 07Then add cashew paste and tomato puree for 2-3 minutes until oil separates.
  • 08Now add yoghurt, one tbsp at a time and mix after each addition until all yoghurt is in.
  • 09Continue to cook for another 5 minutes at high heat.
  • 10Then add fried potatoes and 1 cup of water.
  • 11Mix and allow the gravy to simmer for next 5-6 minutes over low heat.
  • 12Remove from heat and garnish it with finely chopped cilantro.
  • 13Serve hot with your choice of your bread or rice.